Our food list :

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

France. Corsica.

Soft-ripened cheese made from raw sheep's milk with a natural rind coated with aromatic herbs, juniper berries, and small chili peppers.

Ripening : 1 to 3 months.

France. Auvergne-Rhône-Alpes. Allier.

Salted brioche stuffed with pork scratchings (or duck, goose, chicken).

France. Auvergne-Rhône-Alpes. Loire. (Forez).

Soft-ripened cow's milk cheese with a bloomy rind.

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

Ripening : 21 days to 4 months maximum.

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

Ripening : 4 months minimum.

Netherlands. South Holland.

Pressed and uncooked cheese made from whole raw cow’s milk.

Ripening : over 24 months.

France. Provence-Alpes-Côte d’Azur.

Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Brown sauce : reduced brown stock and tomato concentrate or brown roux with added butter, onion and bacon, flavored with bouquet garni.

Rectangular waffle dusted with powdered sugar and served warm.

Can be topped with whipped cream, red berries, or chocolate spread.

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Regional donut variety.

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).