Our food list :

France. Centre-Val de Loire. Cher. Indre. Berry.

Goat cheese log baked with butter and flour.

Served warm, not hot.

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and a stalk of celery.

Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.

Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.

Pressed and cooked cheese made from whole buffalo’s milk with a washed rind, sometimes, a small amount of sheep's or goat's milk may be added.

Ripening : 2 to 5 months.

Italy. Lombardy. Piedmont.

Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.

Ripening : 3 months.

Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

Chicken with onions, prunes, pine nuts and tomato.

Potato-based salad with diced ham, chervil, watercress, and a cream and apple cider vinegar dressing.