Our food list :

Eel cut into pieces and cooked in red wine.

Matelote : red wine reduction with fish stock and mushrooms.

Lemon butter sauce : lemon, crème fraîche and butter.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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.

Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.

Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Eggs in snow : egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

Hard-boiled egg with the yolk partially mixed with mayonnaise and herbs, then placed back into the white, with the remaining yolk crumbled on top (like mimosa).

Aurora sauce : cream sauce coloured with tomato sauce.

Switzerland.

Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.

Cooked pressed cow’s milk cheese

Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.