Our food list :

Cream sauce : béchamel sauce with cream.

Peaches cooked in wine syrup with toasted almonds.

Peaches cooked in wine syrup with toasted almonds.

Cream sauce : béchamel sauce with cream.

France. Centre-Val de Loire. Cher. Indre. Berry.

Pear pie lightly scented with spices (innamon, clove, pepper).

Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.

Poivrade artichoke : young Violet de Provence artichoke.

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

Poivronnade sauce : garlic, onions, peppers and tomatoes.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Filled with minced meat, cabbage, and mushrooms.

Served hot or cold.

Pavlova : meringue topped with whipped cream and fresh fruit.

France.

Apple coated with a hard red caramel and held at the end of a stick.

France. Normandy.

Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.

Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.

Eaten cold, sliced or pan-fried with oil and tomato.

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.