Our food list :

Bull meat marinated in red wine before being cooked slowly over low heat.

Served with rice.

Bread filled with butter and garlic.

Garlic butter : butter with garlic.

Scampi : langoustine without head.

France. Nouvelle-Aquitaine. Dordogne (Périgord). Gascony. Landes.

Garlic soup.

Spain. Catalonia. Tarragona.

Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind of gray or blue-gray color.

Ripening : 4 to 8 weeks.

France. Burgundy. Dijon.

Chicken cooked with grated Comté cheese, crème fraîche, Dijon mustard, paprika and Burgundy white wine.

Basque Country.

Cake filled with almond or rum and vanilla pastry cream.

France. Auvergne-Rhône-Alpes. Savoie.

Brioche filled and stuffed with red pralines.

Spain. Portugal.

Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.

Gaspacho : soup made from blended raw vegetables and served cold.

Ashkenazi Jewish cuisine.

Stuffed fish (with pike, hake… and served in slices) or large fish balls garnished with a slice of carrot with a horseradish sauce.

Served cold or warm.

Geline : chicken from Touraine.

Geline : chicken from Touraine.

Geline : chicken from Touraine.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.

Vietnam.

Chicken marinated with turmeric, ginger, chili and honey served with rice.