Our food list :

Spain. Basque Country.

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

Ripening : 60 days minimum.

United States. Michigan.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Ripening : 12 to 21 days.

Turkey.

Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.

Served with rice.

France. Corsica.

Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.

Ireland. Cork.

Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.

Matured : 9-12 months.

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

Fried tofu stuffed with sweet and vinegared rice.

Ireland. County Limerick.

Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.

Ripening : 6 to 10 months.

Ireland.

Mutton stew with carrots, onions, and potatoes.

Traditional dish.

Melon slices wrapped in Parma ham.

Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.

United States. Louisiana. New Orleans.

A type of paella made with rice, very spicy, with seafood, fish, or meat.

France. Provence-Alpes-Côte d’Azur.

Poultry and saffron rice preparation.

France.

Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

France.

Ham sandwich made with half a fresh baguette cut lengthwise with cheese and filled with ham slices and often pickles.