Our food list :

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

Shrimp sauce : fish velouté mixed with shrimp butter.

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Basque Country.

Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Basque Country.

Dish with salt cod, garlic, olive oil and chili pepper (pil pil).

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

France. Grand Est. Alsace.

Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

France. Grand Est. Alsace.

Bread with dried and candied fruits marinated in alcohol.

A specialty originating from Piedmont.

Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.