Our food list :

Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.

Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.

Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.

Chantilly cream : whipped cream with sugar.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

Piquante sauce : white wine–based sauce with a reduction of shallots and vinegar, flavored with chervil, pickles, and parsley, and finished with a veal demi-glace.

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

France. Occitania. Haute-Garonne.

Mutton stew with white beans, pork, lard and garlic.

France. Occitania. Hérault. Sète.

Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.

Eaten on a slice of grilled bread.

France. Occitania. Hérault. Sète.

Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.

Eaten on a slice of grilled bread.

France. Provence-Alpes-Côte d’Azur.

Pistou : Provencal sauce made with crushed basil, garlic, and olive oil.

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

France. Provence-Alpes-Côte d’Azur.

Vegetable soup with pistou sauce.

Cake made with almond cream and puff pastry.

Pizza made with anchovies, capers, olives, and bell peppers.

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).