Our food list :

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

Arrabiata sauce : simmered tomato sauce with garlic, chili pepper, fresh parsley or basil, and sprinkled with grated Pecorino Romano.

Italia.

Vegetable stew made with garlic, red bell pepper, and tomato.

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

United States.

Pizza made with basil, mozzarella, tomato, olive oil, and pepperoni (a sausage made from a mixture of beef and pork, sometimes turkey, with paprika or another chili pepper).

France. Occitania. Aveyron. Tarn.

Soft-ripened cheese made from sheep's milk with a bloomy rind.

Ripening : 1 to 3 weeks.

Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.

Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.

Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.

Italy. Liguria.

Condiment or sauce made with olive oil and broth mixed with garlic, basil leaves, Pecorino Sardo, pine nuts, and marjoram or parsley.

Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.

Small cylindrical-shaped pâté en croûte in short crust pastry and stuffed with lamb meat seasoned with brown sugar and lemon.

Served hot or cold.

France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).

Pressed and uncooked cheese made from cow's milk.

Ripening : 21 days minimum.

France. Normandy.

Fresh cheese made from pasteurized cow’s milk enriched with cream.