Our food list :

ruits : citrus fruits, mango and apple sweetened with orange blossom honey.

Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.

United States. Vermont.

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

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Pressed and uncooked cheese made from raw sheep's and cow's milk with a washed rind.

Ripening : 4 months.

France. Brittany.

Grilled pork sausage rolled in a cold buckwheat galette.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galette : savory crepe.

Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.

Served with potatoes with paprika and olive oil.

Served cold or at room temperature.

France. Grand Est. Alsace.

Dish of slow-cooked confit goose with mixed vegetables and white wine.

France. Auvergne-Rhône-Alpes. Allier.

Soft-ripened cow's milk cheese with a bloomy rind flavored with pepper and garlic.

Ancestor of Boursin cheese.

France. Nouvelle-Aquitaine. Gascony.

Cab­bage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).