Our food list :

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk.

Ripening : 3 months.

Spain. Castile and León.

Beef salted and smoked then dried.

Remoulade : mayonnaise with capers, pickles, and a blend of herbs (parsley, chives, chervil, and tarragon).

France. Grand Est. Alsace.

Cervelas sausage cut into cubes or strips, mixed with onions and served with a cider or white wine vinaigrette.

Can be served with steamed potatoes and hard-boiled eggs.

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

Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).

Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

France. Nouvelle-Aquitaine. Poitou-Charentes.

Soft-ripened cheese made from goat's milk with a bloomy rind.

Switzerland. Saint-Gall.

Pressed and cooked cheese made from cow's milk with a washed rind

Ripening : 8 to 12 months.

France. Auvergne-Rhône-Alpes. Isère.

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

Ripening : 2 months.

Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Champvallon : baked between two layers of potatoes with poultry broth.