France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

Belgium.

Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).

France. Corsica.

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

Ripening : 4 weeks.

Galette : savory crepe.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

United States. California.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash and a thin line of ash in the center.

Ripening : 2 months.