Our food list :

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

United States. Louisiana.

Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.

Dish usually served with rice.

Served cold.

Pizza topped with shrimp, mussels, or squid on a tomato sauce base.

Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Served hot.

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

France. Centre-Val de Loire. Loir-et-Cher. Selles-sur-Cher.

Soft-ripened raw goat's milk cheese and bloomy rind coated in culinary vegetable ash.

Ripening : 10 to 30 days.