Our food list :

Served hot or cold.

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.

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

Served hot or cold.

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Served hot.

Tomatoes stuffed with a tomato tartare.

France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.

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

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.

Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.

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

Ripening : 2 months minimum.

Pressed and uncooked cheese made from sheep's milk.

France. Corsica.

Pressed and uncooked cheese made from sheep's milk.

Ripening : 3 to 12 months.

France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)

Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.

Pressed and uncooked cheese made from goat's milk.