Our food list :

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

Vigneronne sauce : red wine reduction with shallots and butter.

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.

Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

France. Massif Central. Aveyron.

Dish with stockfish, eggs, mashed potatoes with fresh cream and walnut oil.

Spain. Asturias.

Blue cheese made from pasteurized cow's milk.

Ripening : 4 to 8 weeks.

United Kingdom.

Dessert made with strawberries, meringue, and cream.

Spain. Basque Country.

Smoked, pressed, uncooked raw sheep's milk cheese.

Ripening : 3 months minimum.

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

Netherlands. Friesland.

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

Ripening : 12 months.

Pavlova : meringue topped with whipped cream and fresh fruit.