Our food list :

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Saffron sauce : butter, crème fraîche, shallot, and fish stock.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Noilly Prat : vermouth with notes of chamomile and coriander.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Ireland. Cork.

Pressed and uncooked cheese made from cow's milk with a natural rind.

France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.

Blue cheese made from cow's milk.

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.

Blue cheese made from raw cow's milk.

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Blue cheese made from pasteurized cow's milk.

France. Auvergne-Rhône-Alpes. Savoie.

Blue cheese made from raw cow's milk.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.

Blue cheese made from pasteurized sheep's milk with a natural rind.

Ripening : 10 weeks.

France. Occitania. Aveyron, Lot, Lozère.

Blue cheese made from raw cow's milk.

Ripening : 70 days minimum.

France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.

Blue cheese made from whole raw cow’s milk with a natural rind.

Ripening : 1 month minimum.

France. Auvergne-Rhône-Alpes. Drôme. Isère.

Soft blue cheese made from cow's milk.

Ripening : at least 3 weeks.

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.

Ripening : 12 to 24 months.

Greece. Turkey.

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.

In France, it is typically served with blinis.

Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.