Our food list :

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Cassolette : individual container for presenting a dish.

Cream sauce : béchamel sauce with cream.

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

Curry sauce : velouté curry and cream.

Mustard sauce : hollandaise sauce with mustard.

France. Southern France.

Stew with red wine, onions, garlic and meat scraps.

English-style : with bacon.

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Navarin : stew.

Adriatic caviar. (Also available in Spain)

Czech Republic.

Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.

United States. New York.

Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk, and cow's cream with a bloomy rind.

Ripening : 6 weeks minimum.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Russia.

Variety of mille-feuille.

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.