Our food list :

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

Green salad with diced pot-au-feu beef.

Croquette with chopped duck confit and mashed potatoes or white sauce.

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Grated and fried potatoes sometimes with eggs and/or onion or with other ingredients.

Served cold or warm.

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

France. Hauts-de-France. Nord. Flanders.

Chicken, rabbit, pork and veal meats set in aspic or fat and served cold with chips and pickled vegetables.

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.

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

Served cold or at room temperature.

Served cold or at room temperature.

Served cold or at room temperature.