Our food list :

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Cream sauce : béchamel sauce with cream.

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.

Ripening : 4 weeks.

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

Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.

Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.

Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.

Peach and frangipane pie sprinkled with crushed macarons.

United Kingdom. United States.

Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.

In the Southern United States, the cobbler has both a top and bottom crust.

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).

Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.

Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.

Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.