Our food list :

Alsatian-style : tart with a cream made from eggs, kirsch, milk, sugar, and flour.

United States. Minnesota.

Raw cow’s milk blue cheese, pressed but uncooked.

Ripening : 75 days.

Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).

United States. Indiana.

Soft-ripened cheese made from raw cow's milk cheese with an orange-brown washed rind.

Ripening : at least 2 months.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

American : BBQ sauce with paprika.

Sausage wrapped in puff pastry.

Pâté en croûte made with duck and pork, along with mushrooms or truffles, Cognac, shallots, egg, white bread, apples, spices, pepper, and salt, set in a jelly.

Amourettes : fritters of animals testicules.

Amourettes : fritters of animals testicules.

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.

Ripening : 3 months minimum.

Sauce made of garlic, anchovy, capers and olive oil.

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

Anchovy sauce : anchovy and herb sauce with shallot and oil.