Our food list :

France. Provence-Alpes-Côte d’Azur.

Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.

Ripening : 3 weeks.

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.

Colbert sauce : maitre d'hotel butter with gravy and tarragon.

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

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.

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 8 months.

United States. Vermont.

Raw cow's milk cheese with pressed uncooked paste and washed rind.

Ripening : 12 months.

United States. Wisconsin.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 2 months.

Gudgeons cooked in white wine, mixed with gelatin, mayonnaise, and broth, served with chopped parsley and sometimes a drizzle of lemon or vinegar.

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Poland.

Pierogi : stuffed dumpling cooked in boiling water.

Ruthenian : stuffed with farmer’s cheese, fried onion, and potato.

Served hot or cold.

Cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

France. Hauts-de-France. Nord. Pas-de-Calais.

Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

Cooking sausage made from pork head, tongue, and fat.

Serve hot with potatoes, cabbage, beans, or lentils.

Serve cold, after cooking, with a salad.

France. Auvergne-Rhône-Alpes. Loire.

Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.

Served hot or cold.

Austria. Vienna.

Chocolate tart filled with apricot jam.