Our food list :

Wine stewed chicken.

France. Grand Est. Alsace.

Canada. United States.

Smoked sausage coated in batter and served on a stick.

Served with ketchup, mayonnaise or mustard.

Served hot.

Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.

This dish can be accompanied by herbs, shellfish, and vegetables.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Served hot or cold.

Russia.

Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.

France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.

Soft-ripened cow's milk cheese with bloomy rind.

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.

France. Normandy. Manche. Coutances.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Crab meat cooked in filo pastry.

United States.

Choped crabmeat fritter.