France. Provence-Alpes-Côte d’Azur.

Pistou : Provencal sauce made with crushed basil, garlic, and olive oil.

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.

Ripening : 6 to 9 months.

Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Small oysters (number 5 : between 30 and 45 grams).

Don't forget the bread and butter as an accompaniment.