Our food list :

France. Grand Est. Alsace.

(Snail meat).

A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.

Dish usually served with roasted potatoes and a green salad.

Flemish : braised in beer.

Waffle filled with a mixture of light brown sugar, butter, and rum, often flavored with vanilla.

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

France. Hauts-de-France. Nord. Pas-de-Calais.

Soft-ripened cheese made from pasteurized cow's milk with a salted water washed rind and colored with annatto.

Ripening : 4 to 6 weeks.

Beaten egg whites baked in a mold, in the oven and in a bain-marie, accompanied by crème anglaise.

Generally topped with caramel.

Very thin, crispy biscuit made with a thin layer of chocolate topped with a mixture of almonds, fresh cream, candied orange peel, and honey.

Italia.

Baked sourdough flatbread.

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.

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

Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

Dessert made with fresh cow's milk cheese and whipped cream.

Italy. Aosta Valley.

Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.

Ripening : 2 months.

Switzerland. Saint-Gall.

Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Warm round loaf filled with pork rillettes.

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Warm round loaf filled with goat cheese.