Our food list :

Cream sauce : béchamel sauce with cream.

Lemon butter sauce : lemon, crème fraîche and butter.

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Linden butter sauce : creamed linden infusion, reduced, then buttered.

Lobster served with melted butter enhanced with reduced lemon juice, and optionally, pepper or chili.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Spain.

Lomo : pork shoulder sausage marinated and aged for several months.

Served raw in very thin slices.

Marinated pork with garlic, oregano, paprika, and salt.

France. Corsica.

Salted charcuterie, washed with wine before being dried and peppered, then smoked.

United States. Oregon.

Soft-ripened cheese made from pasteurized goat's milk with a beer washed rind (Robust porter).

France. Grand Est. Meurthe-et-Moselle. Baccarat.

Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.

Served hot.

Soup with slices of toasted bread and vegetables topped with cured meats.

Canada. Quebec.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 9 months.

Salmon cut into fillets or a whole piece that has been cold-smoked or cured in brine.

Mille-feuille of smoked beef tongue slices and duck foie gras.

Veal cutlet wrapped by bacon or ham and melted cheese.

Two veal escalopes sandwiching bacon or ham and melted cheese.

Scandinavia.

Traditional dish made with dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide, and finally soaked again in cold water for 4 to 6 days.

Served with bacon, goat cheese, mustard, mashed split peas and potatoes.

Cochonnailles : charcuterie.

Cooked andouillette with onions, deglazed cooking juices with vinegar.

Served hot.