Our food list :

Gras-double : tripe cooked with onions.

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

France. Bourgogne-Franche-Comté.

Soft-ripened cow's milk cheese with a bloomy rind.

France. Île de France. Seine-et-Marne. Saint Siméon.

Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Netherlands. North Holland.

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

Ripening : 1 to 3 months.

France. Occitania. Hérault. Sète.

A mixture of pasta and meat or fish with tomato sauce.

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

Cupcakes made of two meringue-based biscuits with a cream or ganache filling in between.

Sweet meringue-based confection made with egg whites, sugar, almonds, and bitter almonds.

Small chitterling sausage with shallot, mushroom, white wine and mustard.

Served hot.

France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.

Soft-ripened goat cheese made from whole raw milk with a bloomy rind.

Ripening : 10 days minimum.

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all cut into slices.

France. Normandy. Seine-Maritime. Pays de Bray. Gournay-en-Bray.

Soft-ripened cow's milk cheese with a bloomy rind.

Less aged than Gournay.

Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.

Salmis : game or poultry carcass reduction in spiced wine sauce.

Served cold or at room temperature.

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

Strawberries served with orange juice and Cointreau.