Our food list :

Grilled ham and cheese sandwich.

Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns

Small cream puffs filled with vanilla cream and assembled with caramel.

France. Nouvelle-Aquitaine. Gironde.

Almond biscuit.

France. Centre-Val de Loire. Cher.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.

France. Centre-Val de Loire. Cher. Sancerre.

Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Deep-fried balls with sugar.

France. Bourgogne-Franche-Comté. Jura.

Speciality with morels, cream and toast.

Ireland. County Tipperary.

Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.

Ripening : 4 to 11 months.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pasta gratin with fresh cream and reblochon cheese.

Italy. Lombardy.

Pressed, uncooked pasteurized goat's milk cheese.

Ripening : 4 months minimum.

Do not serve fine wine.

United Kingdom. Lancashire.

Pressed and uncooked cheese made from pasteurized cow's milk.

Ripening : 6 to 8 weeks.

Thailand.

Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).

United Kingdom.

Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.

France. Pays de la Loire. Loire-Atlantique.

Raw cow's milk cheese with pressed uncooked paste.

Fried whiting with hard-boiled egg mayonnaise.