Our food list :

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Sauerkraut with haddock, monkfish and salmon.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Meurette sauce : based on red wine with bacon and onion compote.

France. Corsica.

Soft-ripened cheese made from sheep's milk with a washed rind.

Ripening : 3 to 5 months.

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).

Puff pastry tart with leeks and cream.

France. Grand Est. Alsace.

Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.

Flan : eggs beaten into milk and flour, baked in the oven.