Belgium. Limburger.

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

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

Dish based on scalloped potatoes, garlic and fresh cream.

France. Provence-Alpes-Côte d’Azur.

Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.

France. Normandy. Manche. Coutances.

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

Duck foie gras rolled and cooked in a cloth.

Served cold.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.