“In France, cooking is a serious art form and a national sport.”
–Julia Child
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| une tarte aux pommes - apple tart |
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| une tartlette aux frambroises - raspberry tart |
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| confit de canard - preserved duck poached in its own fat |
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| une assiette de fruits de mer - a plate of various shell fish (oysters, clams, shrimp, and whelks) |
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| moules et frites - mussels and fries |
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| Leffe - Belgian beer |
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| croissants, pain au chocolat, et croissants aux amandes - buttery flaky crescents, flaky pastry with chocolate in the middle, and buttery flaky crescents with almond creme filling |
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| Guinness Irish Stout at the Guinness Storehouse in Dublin |
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| fish & chips in Dublin |
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| Guinness Irish Stew in Ennis |
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| Murphy's Irish Stout |
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| stuffed pork chop and mashed potatoes in Killarney |
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| steak tartare - minced raw beef marinated in wine, spices and chilled |
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| Le Mont-Blanc - meringue, sweet whipped cream, chestnut puree vermicelles |
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| Le Chocolat à l’ancienne dit “l’Africain” - Old-Fashioned Hot Chocolate “L’Africain” |
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| charlotte fruits rouges - red berry pastry from Stohrer |
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| croque-monsieur - grilled ham and cheese sandwich |
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| Brugse Zot - a goldenblond beer with a rich froth and a fruity flavouring in Bruges |
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| chocolat chaud - hot chocolate in Bruges |
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| gaufre - waffle in Bruges |
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| frietjes - fries in Amsterdam |
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| Hollandse Nieuwe - Dutch brined herring and onions in Amsterdam |
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| scone in Stratford-upon-Avon |
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| fish & chips in London |
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| Trofie alla pesto - pasta with pasta sauce made of basil, pine nuts, and garlic in Vernazza |
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pizza - pizza in Vernazza |
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| focaccia - airy flatbread with olive oil and salt in Monterosso al Mare |
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| tegame alla Vernazza - anchovies, tomatoes, and potatoes baked in the oven in Vernazza |
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| cinghiale - wild boar from San Gimignano |
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| insalata fantasia - fanatsy salad in Florence |
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| bruschetta - toast topped with tomato, basil, garlic, and onion in Rome |
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| insalata greca - Greek salad in Rome |
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| bucatini all'amatriciana - bucantini with tomato sauce, "pancetta" bacon, onion, and pecorino cheese in Rome |
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| truffes pouchkine et Francois 1er - house specialty chocolates and Francois I chocolates with a dark chocolate ganache from Patisserie-Chocolaterie Bigot in Amboise |
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| sandwich jambon-fromage - ham and cheese sandwich from a boulangerie in Amboise |
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| filets de daurade à la ciboulette - filet of sea bream with chive butter, finely chopped vegetables, and cooked courgette from Le Palatino in Tours |
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| légumes/riz et les fraises - vegetables with rice and strawberries at Château de Chenonceau |
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| salade géante: salade détente - giant salad with lettuce, tomatoes, smoked salmon, crème fraîche, olives, and garlic potatoes from Le Relais Gascon |
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gelat pistacchio di bronte i speculoos - pistachio and gingersnap ice cream from Amorino in Barcelona |
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| paella de marisco - seafood paella made of white rice, vegetables, seafood (mussels, clams, crawfish, shrimp, scallops, and octopus), saffron and olive oil from Tasca I Vins in Barcelona |
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| bocadillos - small and simple Spanish sandwiches from Cor Caliu in Barcelona |
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| tapas - Spanish snacks from Sagardi in Barcelona |
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| glace au chocolat noir - dark chocolate ice cream from Berthillon |
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| macarons from Pierre Hermé - a cream-filled, meringue-like, sandwich pastry |
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| Yiddish sandwich from Sacha Finkelsztajn - corned beef, eggplant spread, red chilli paste, sliced pickles, cucumbers, and tomatoes on a soft onion roll |
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crème brulée - caramelized custard |
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magret de canard à l'orange - sliced duck breast |
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| escargots - snails cooked with garlic and parsley butter |
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| un citron - a lemon tart |
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champagne - sparkling wine |
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| Magners - a brand of Irish cider |
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| fallafel spécial - warm pita bread stuffed with marinated crunchy cabbage, silky eggplant, sesame hummus, and balls of chick-pea paste, crisp-fried fallafel from L'As du Fallafel |
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| crème caramel - flan in a caramel sauce |
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| salade de saumon fumé - smoked salmon salad |
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pain au chocolat - pastry similar to a croissant with chocolate inside |
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| un éclair au chocolat- a pastry filled with chocolate cream from Stohrer |
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filets de rouget à la provençale - filets of rouget(fish) in the style of Provence in Marseilles |
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| moules-frites - mussels and fries in Aix-en-Provence |
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| salade niçoise - mixed salad topped with tuna and anchovy in Aix-en-Provence |
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le fondue de fromage et le fondue bourguignonne – cheese and meat fondue at Le Refuge des Fondues |
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baba au rhum - cake soaked in rum from Stohrer |
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un café - an espresso at Café Hugo |
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saumon rôti sauce béarnaise, riz - salmon with bearnaise sauce, rice |
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salade au chèvre chaud - toasted goat cheese salad |
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| chausson aux pommes - apple turnover from Poilâne |
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le fast food, Middle Eastern dive bar style |
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soupe à l'oignon - onion soup from Iolanda |
