INTERNATIONAL FOODS

3 cl Rye whiskey 2 cl dry vermouth 1-2 dash Angostura Shake the ingredients with plenty of ice, transfer them to a glass and serve. ENJOY YOUR MEAL  

Samgyeopsal is a South Korean dish consisting solely of pork belly, the most expensive pork in the country. It is so popular in South Korea that Koreans eat it about once every four days. The name of the dish consists of three words: sam (three), gyeop (layer) and sal (meat), so it can be literally translated as three-layer meat, referring to the three visible layers of meat. It is believed that the dish became popular in the 1960s when the price of soju dropped and people needed a side dish, so they chose pork belly because of its low price at that time. Whether at home or in restaurants, samgyeopsal is traditionally cooked at the table in a special skillet designed to allow the oil to drain from its sides. The dish is most often accompanied by lettuce, raw garlic, green peppers, kimchi and green onions. Traditionally, two dipping sauces are served on the side: one is ssamjang, which consists of sesame oil, chili paste, and soybean paste, and the other is gireumjang, which consists of...

Agurksalat is a traditional cucumber salad originating from Norway. This refreshing salad is especially popular in the summer and has many variations. It's usually made with sliced cucumbers, water, sugar, salt, white pepper, parsley, and white wine vinegar. Thinly sliced cucumbers are simply mixed with the dressing, chilled for about half an hour, sprinkled with chopped parsley, then served, often as an accompaniment to fish such as salmon or mackerel. If properly prepared, the salad should be crunchy and have a nice balance of sour and salt with hints of sweetness from the sugar. ENJOY YOUR MEAL

  This classic Hungarian dessert consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache. Rigó Jancsi is said to have been invented at the turn of the 20th century and named after a famous Hungarian Gypsy violinist who seduced and eventually married Clara Ward, the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay.  ENJOY YOUR MEAL

Kovatok palov or oshi toki is a traditional rice pilaf dish originating from Uzbekistan. This type of plov is made with a combination of rice, grape leaves, carrots, onions, mutton or beef, oil, salt, and selected spices. One part of the meat is ground and mixed with spices and sliced onions. A tiny amount of filling is placed into individual grape leaves that are secured with a thread, and the stuffed grape leaves are then boiled in water. The other part of the meat is cut into pieces, seasoned with salt, pepper, and cumin, then browned in oil with the vegetables and cooked with rice until tender.  ENJOY YOUR MEAL

One of the classic  bocadillo  sandwich varieties, bocadillo de tortilla typically consists of a thick slice of the quintessential Spanish  tortilla  (potato omelet) nestled between two slices of bread. This sandwich generally uses a rustic, Spanish-style baguette known as  barra de pan , which is usually cut in half lengthwise and may (sometimes) get toasted to make the sandwich crispier. Although it’s usually as simple as bread and potato omelet, the sandwich may occasionally be drizzled with olive oil or rubbed with tomatoes or tomato sauce on the inside, or it may be enhanced with condiments such as ketchup, mayonnaise, or Tabasco sauce.  ENJOY YOUR MEAL  

Arepa reina pepiada is one of the most famous arepa varieties in Venezuela. This type of arepa is stacked and filled with a combination of avocado, shredded chicken pieces, lime, coriander, mayonnaise, and optional peas. The dish was invented by Heriberto Alvarez, an empanada kiosk owner. The name is concocted in honor of Susana Duijm, the first Venezuelan representative to win the Miss World crown. In those days, curvy women like Susana were called  pepiada , so reina pepiada ( curvy queen ) is a logical choice for the name of this flavorful arepa variety. ENJOY YOUR MEAL

This traditional Scandinavian dish is prepared with a combination of cow’s milk and beestings or colostrum – a yellow, rich milk produced by the animal right after it gave birth to a calf. The mixture is baked in the oven and the product acts as a coagulant, eventually thickening the milk to create a thick, custard-like dish. Often compared to baked cheese, uunijuusto is traditionally enjoyed as a dessert that is often sweetened, spiced with cinnamon, and complemented by fresh berries. In Norway, the dish is called  kalvedans ,  kjelost , or  spannost , and in Iceland, it's called  broddur . ENJOY YOUR MEAL  

A variety of  dan hua tang  (lit. egg flower soup), the nourishing tomato and egg soup is a classic Chinese comfort dish. It is made with coarsely chopped tomatoes and green onions simmered in a flavorful pork broth, while eggs are stirred into it towards the end of cooking. Tomato and egg soup is often flavored with Chinese pickled mustard greens called  zha cai  or fish sauce, both of which add saltiness and a good deal of tang to each spoonful. This light, refreshing soup is typically served after a meal, especially a heavy, greasy one, and it tastes just as good hot or cold. ENJOY YOUR MEAL  

Ceviche Tico is a Costa Rican version of the famous  ceviche , available in many versions throughout the country, consisting of white fish or shrimps marinated in lime juice, chilis, coriander, garlic, and onions. When all of the ingredients have been combined, the concoction is chilled for at least three hours before consumption. It is said that the secret to making a ceviche Tico lies in in using a small variety of inexpensive ingredients. This light appetizer is usually served with crackers, tortilla chips, or boiled green plantains on the side. ENJOY YOUR MEAL  

2 cl tequila 2 cl melon liqueur 4 cl grapefruit juice Prepare the ingredients in a highball glass. garnish with lemon and cherries as garnish  

Carne guisada is a simple, traditional beef stew flavored with cumin, jalapeños, and chili powder. It is popular throughout Latin America, especially in Puerto Rico and the Dominican Republic. The dish is usually simmered over low heat for about two hours until the meat becomes tender. It is recommended to serve it on flour tortillas, although it can also be paired with rice or potatoes. ENJOY YOUR MEAL  

The simple and inexpensive huevos rotos (lit. broken eggs, also known as  huevos estrellados ) is a Spanish dish that is a specialty of Madrid. It consists of eggs fried in olive oil which are then placed over french fries. The dish is traditionally topped with chorizo pieces, seafood, or slices of Iberian ham. The eggs should be cut so that the yolk drizzles down over the french fries, which are used to soak up the yolk. Although the dish is easily found throughout Madrid, its origins are quite murky, and nowadays huevos rotos are also very popular in the Canary Islands. ENJOY YOUR MEAL  

Gyutan is a Japanese dish originating from Sendai. It consists of pieces of thinly sliced beef tongue that's cooked on a charcoal grill. It's typically seasoned with salt or soy sauce-based tare sauce before grilling. The dish is usually accompanied by pickled vegetables, a combination of steamed rice and barley known as mugi gohan, or oxtail soup. Gyutan can also be served as a donburi over steamed rice, or as a curry, which is also accompanied by rice. It's believed that the dish was invented in 1948, when a local yakitori restaurant started to specialize in beef tongue dishes. ENJOY YOUR MEAL  

2 cl white rum 2 cl black rum 4 cl of cold espresso 1 cl lemon juice 4 cl of cola Ice Mix the ingredients in a blender or shaker. Served in long (Long Drink) glasses. You can garnish with Mint and Lemon. ENJOY YOUR MEAL  

Steak au poivre is a French dish of roast beef steak topped with crushed black pepper. It is served with a sauce made in the pan in which the steak was cooked. The dish is typically accompanied by potatoes and salad. According to Francis Marie, a renowned steak connoisseur, the dish originated in 19th century Normandy bistros, where men took women to steak au poivre for late dinners because of the pepper's supposed aphrodisiac properties. Numerous chefs have claimed the dish's invention, most notably Émile Lerch, owner of Restaurant Albert on the Champs-Élysées, who states that he first made the dish in 1930. Whatever the inventor, the steak au poivre remains the staple of typical French cuisine. ENJOY YOUR MEAL  

Derived from the Spanish word for roasted suckling pig, Lechon is one of the most popular dishes in the Philippines. Slow braised suckling pig is usually stuffed with lemongrass, tamarind, garlic, onion and chives and then braised on a large bamboo skewer over an open fire. It is traditionally served on a plate, at celebrations and events such as weddings and Christmas. The meat is properly browned, people tend to eat the pork all over, and its brown crispy skin is particularly fond of. Lechon is usually served with a thick and rich liver sauce cooked with sugar, fresh herbs and vinegar. If anything remains after the feast, the leftovers are often made into lechon coleslaw, which is slow-cooked with vinegar, garlic, and liver dressing for that extra flavor. The dish is popular outside the Philippines, especially in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pork in the world. ENJOY YOUR MEAL  

Adana kebab is a popular skewered meat dish that takes its name from Adana, one of the country's most famous kebab cities. This kebab is made by kneading ground lamb and tail fat with garlic, onion, red pepper and chili flakes to give it a deep red color and spicy flavor. The entire mixture is typically placed around large, flat metal skewers and then grilled. After grilled meat is cooked, it is traditionally served on a plate on pita bread, peppers and tomatoes, or stuffed into pita bread with a salad of parsley and red onion. Before rolling the pita, roasted pepper, salt, cumin and sumac are usually added to the meat. It is recommended to pair Adana kebab with ayran or vegetables and turnips. ENJOY YOUR MEAL  

Florentine-style beef steak, known as the holiest of the sacred in Italian cuisine, is specially prepared from dry-aged beef obtained from Chianina cattle, which stands out for its tenderness. Although Bistecca alla Fiorentina is often described as a T-bone steak, it is much closer to a porterhouse. Because it is cut closer to the center, the tenderloin is much larger than on a regular T-bone. Also the bistecca alla Fiorentina should be thick. The cut should be at least three inches wide so that when the meat is grilled over a very hot flame, the steak forms a nice, slightly charred crust on the outside while it stays juicy on the inside. In fact, bistecca alla Fiorentina is never, ever served medium or well-done, as any true Tuscan steak dream insists on eating sanguinoso, which simply means undercooked. Simplicity is the way to enjoy your Florentine steak the Italian way. Highlight the rich flavor of grilled steak with nothing but extra virgin olive oil, rosemary, and salt. ENJOY YOU...

Gołąbki, It is a traditional Polish dish consisting of cabbage leaves stuffed with a mixture of ground beef and rice. The entire mixture is then rolled and cooked in a mushroom or tomato-based sauce. Gołąbki means small pigeons in Polish, referring to their compact shape and size. The dish is usually served garnished with fresh herbs and sour cream during the festive season, while mashed potatoes are typically served on the side. It is believed that King Casimir IV and the Grand Duke of Lithuania fed their troops with this comforting, hearty meal before going into battle and ultimately ensured their victory. Today, the dish is also popular in the United States, particularly in Polish-American communities.  ENJOY YOUR MEAL

Lomo saltado is a traditional Peruvian dish consisting of stir-fried marinated sirloin or beef tenderloin slices, onions, yellow Peruvian peppers and tomatoes. The dish is typically served with chips and rice on the side and can be found on the menus of almost any Peruvian restaurant, whether simple or luxurious. The dish had a major Asian influence in the 19th century due to the influx of Chinese immigrants. Over the years, some Chinese cooking techniques have been combined with Peruvian and new dishes such as lomo saltado have been invented. Today there are many variations of the dish, so when called pollo saltado, the beef can be replaced with chicken. If noodles and vegetables are substituted for potatoes, it is called tallarin saltado. Bringing together the old and new worlds, lomo saltado remains one of Peru's most beloved dishes. ENJOY YOUR MEAL  

As the name suggests, the star ingredient in this traditional Moroccan dish is chicken, preferably bone-in chicken pieces such as legs, thighs or drumsticks. Like other tajine dishes, this chicken variety is prepared in the conical baking dish of the same name. The meat is neatly arranged with a variety of vegetables such as onions, carrots, tomatoes or potatoes, and the entire dish is usually flavored with cumin, saffron, parsley or coriander. Typical variations may also include preserved lemons, olives, almonds or apricots. Chicken tajine is usually served with bread. ENJOY YOUR MEAL  

Tori katsu is a traditional Japanese dish and a type of katsu. It's made by dipping soft chicken breasts in flour, egg, and panko breadcrumbs, and then frying the cutlets in hot oil until golden and crispy. While chicken breast is the most popular choice, other parts of the bird can also be used. Chops are traditionally served by cutting them into smaller pieces, as they are eaten with chopsticks. The dish is served with steamed white rice and katsu sauce, a tangy, sweet and thick Worcestershire-like mixture made from applesauce. ENJOY YOUR MEAL  

Sisig is a popular Philippine dish made by boiling, chopping and grilling parts of a pig's head, such as the ears, cheeks, and jowl, and then flavored with salt, pepper, and vinegar. Meat is combined with fried onions, sili and chicken livers, and the whole mixture is traditionally stuffed with raw eggs. Some cooks like to add mayonnaise or pork paste to the dish for extra flavor. Initially, sisig did not have meat in it, and at first Fr. It was defined by the Kapampangan dictionary of 1732 as a salad consisting of guava or green papaya. It is believed that the name of the dish comes from the word sisigan, which means to make sour. It was used as an early remedy for nausea and hangovers because its sour taste was considered an anti-vomiting, and so today sisig is almost always paired with an ice-cold beer on the side. What began as a simple sour salad has crossed land and sea to become one of the favorite dishes of beer drinkers worldwide. ENJOY YOUR MEAL 

  4 cl whiskey 2 cl granadine 3 cl 7 up 1 egg white  Mix the ingredients with a shaker and add 7 up to it. ENJOY YOUR MEAL

Bocadillo de cerdo is a Spanish meat sandwich consisting of a loaf of bread that's filled with pork. A Spanish-style baguette ( barra de pan ) is the usual choice of bread for the sandwich, although burger buns, rustic bread, or  pan Gallego  (traditional Galician bread) are also often used instead of a baguette. The main ingredient of the sandwich's filling is pork, which may come in various forms - pork loin chops, roasted pork,  lomo de cerdo  (pork tenderloin), pork fillets, pulled pork, or pork ribs, among others ­­­­­­­­­­­­­­­­- while other common additions to the filling include fried onions, slices of crispy-fried bacon, tortilla, goat cheese, cabbage, pickles, butter, roasted red peppers, and a variety of sauces.  ENJOY YOUR MEAL  

Pit beef is a traditional sandwich originating from Baltimore. It consists of minimally seasoned charcoal-grilled beef (usually top round roast) that's thinly sliced and served on a bread roll or sliced white bread with condiments such as horseradish, mayonnaise, and thin-sliced raw onions. The meat should, ideally, be rare in the middle. According to Baltimore food writer Richard Gorelick, the sandwich was first served just before the 1970s at stands around Pulaski Highway. Pit beef was also a memorable part of the plot in John Waters' 1998 cult movie  Pecker . ENJOY YOUR MEAL  

Haystack is an American dish that is especially popular with the Mennonites, the Latter-Day Saints, and the Seventh-Day Adventists. It consists of a starchy base such as tortilla chips or saltine crackers, topped by beans, cheese, or meat, and additionally combined with vegetables such as tomatoes, lettuce, or bell peppers. The dish is traditionally garnished with condiments such as salsa, ketchup, guacamole, or sour cream. Interestingly, all of the ingredients are served individually and combined on the plate by the consumer. It is believed that haystack was invented by Ella May Hartlein in the 1950s, when the dish was known as  Hartlein Special. ENJOY YOUR MEAL  

Salată de sfeclă is a simple and refreshing Romanian salad based on beetroot. Cleaned beetroots are boiled in a saucepan until tender, and then cut, grated, or diced. The beetroots are mixed with grated horseradish, oil, vinegar, and salt. Mustard seeds or cumin seeds can be added for flavor. This light salad can be served warm or chilled, usually as a side dish. ENJOY YOUR MEAL  

This traditional Ligurian dish is a simple, oven-baked flatbread made only with chickpea flour, water, extra virgin olive oil, and salt. Its origins can be traced to Roman times, but according to legend, farinata as we know it today is said to have been invented in August of 1284, when the Republic of Genoa defeated Pisa in the battle of Meloria in the Ligurian Sea. On their way back home, the Genoese ships were hit by a tempest, and some of the olive oil and chickpea flour barrels broke, they were mixed together, then moistened by salty sea water. After the tempest, realizing they didn’t have anything else to eat, the sailors put this mixture to dry in the sun and consumed it.  ENJOY YOUR MEAL  

Bograč is a traditional Slovenian meat stew that was supposedly invented by Hungarian shepherds when Prekmurje was under Hungarian rule. The stew consists of four types of meat—traditionally pork, beef, venison, and boar—which are simmered along with potatoes, onions, spices, wine, and optionally mushrooms. The dish was named after  bogracs —a traditional cauldron in which it is still prepared today. ENJOY YOUR MEAL  

Chickpea stew is a Portuguese classic that comes in numerous regional varieties. Apart from chickpeas, the dish typically consists of different vegetables such as potatoes, carrots, green beans, or pumpkin, while the regional varieties may also include different types of sausages such as chouriço, morcela (blood sausage), or farinheira. In Alentejo, typical additions include lamb or pork, while the local Portimão version also includes beef. Cozido de grão can be enjoyed as a two-course meal, in which the broth is served separately. The dish is typically garnished with fresh mint. ENJOY YOUR MEAL  

This traditional stew, occasionally also referred as a sauce or soup, is enjoyed throughout the West and Central Africa, but it is believed it originated among the Bambara people in Mali. It comes in numerous regional variations, but each version is created with roasted peanuts that are ground into flour and make the basic sauce of the dish. The list of additional ingredients is extensive, and it typically includes tomato paste, fish or meat, usually beef, lamb, goat, or chicken, various vegetables, and numerous spices such as ginger, turmeric, coriander, or cinnamon. The variations often differ in texture and consistency, while the side dishes are regionally influenced and may include anything from rice to couscous, fufu, or sweet potatoes. ENJOY YOUR MEAL  

Chakhchoukha is a flavorful Algerian meal consisting of torn pieces of a thin, round flatbread known as   rougag,   and   marqa   – a stew made with diced lamb, tomatoes, chickpeas, onions, and flavorings such as cumin, ras el hanout, caraway, galangal, lavender, and red chili peppers. The dish is especially popular at celebrations and festivities. It is believed that the dish was invented by shepherds who needed a hearty meal when they came home on cold nights. The name of the dish can be roughly translated to  torn flatbread , referring to the key ingredient of chakhchoukha.  ENJOY YOUR MEAL

Chả bò is a traditional Vietnamese sausage. It is made from fresh lean beef (usually top round roast or steak), spices, seasonings, and fish sauce. The beef is ground, seasoned with spices, then wrapped in banana leaves and steamed or fried. The leaves also impart flavor to the cooked sausage. Some of the most popular seasonings and spices for the sausage include garlic, lemongrass, black peppercorns, chili, shallots, and coconut milk. Once prepared, chả bò is served sliced as an appetizer, and it's typically accompanied by bread and nước chấm dipping sauce. ENJOY YOUR MEAL  

  The Philadelphian icon known as Philly cheesesteak is an extremely popular sandwich consisting of thinly sliced pieces of steak and tender, melting cheese in a long and crusty  hoagie  roll. It was invented in the 1930s in what is now a Philadelphian institution called  Pat's King of Steaks . Pat's started as a regular hot dog stand in South Philadelphia, and one day Pat had decided to make himself a sandwich consisting of thinly sliced rib-eye steak and cooked onions placed into an Italian roll. When a hungry cab driver stopped by and smelled the beef, he forgot about the hot dogs, and Philly steak sandwich was born. Originally, the sandwich was made without cheese, which only started to be added during the 1960s. Some claim that the cheese (ideally, Cheez Whiz or Provolone) was added by Pat's friendly rival Joey Vento, the owner of  Geno's Steaks , located across the street from Pat's joint. Today, it is one of the most popular fast foods in Philadelphia, re...

Chashu is slow-fried pork belly, a staple Japanese dish infused with traditional flavors of soy sauce and sake. The dish can be made with a flat pork belly, but the pieces can be cut round to create more sophisticated versions that cook more evenly. Prepared pork belly is coated with a mixture of fragrant soy sauce, mirin, sake and sugar. The liquid is also flavored with sliced ​​ginger and scallions and braised for hours on low heat until the meat absorbs all the layered flavors and transforms the thick pork belly into an incredibly tender and juicy piece of meat. If the skin of the meat is left, it will caramelize during steaming, become slightly gelatinous and affect the final texture of the dish. The name and origin of this Japanese classic is likely from char siu, a popular Chinese fried pork dish. It is adapted with traditional Japanese ingredients to create a simple dish that is eaten all over Japan. Sliced ​​chashu is a staple of legendary ramen dishes, but can also be used as ...

  Probably the most famous of all British dishes alongside fish and chips, the Sunday roast is traditionally made for Sunday lunch, the big family meal of the week. Depending on the region, some cut the meat into thin slices in the kitchen and bring it to the table, while others put it on the family table for everyone to enjoy the view. Although beef is the most traditional choice, lamb, duck, goose, pork or turkey are also often used for a Sunday roast. Meat is almost always accompanied by fried potatoes, broccoli, fresh seasonal vegetables such as kale and parsley, carrots with cilantro, and a thick, rich sauce. As a side dish, Yorkshire puddings are served on the same plate, cooked under the meat, dripping juicy meat droplets. The Sunday roast is not only the dish of the week, but also a philosophy that represents family, friends, love, friendship and sharing. ENJOY YOUR MEAL

Pot roast is an American dish based on a tougher piece of beef that is usually fried in a pan and boiled in stock or its own juices. In America, the dish is also known as Yankee roast, referring to the fact that it is most often prepared in New England. In a Yankee roast, vegetables such as carrots, onions, and potatoes are cooked together with roast beef. The dish is basically an American variation of the French dish boeuf á la mode, brought to New Hampshire and Maine by French immigrants. It is recommended to add a little thyme, rosemary or thyme to meat and vegetables to add more flavor to the dish. ENJOY YOUR MEAL

Originating from Sichuan, mapo doufu consists of cubes of tofu placed in a spicy sauce containing ground beef, traditionally beef or pork, and fermented black beans known as douchi. The dish is said to have been invented at a small restaurant called Chen Xingsheng in Chengdu in 1862, while the dish is named after the female chef who created it. So the word mapo is an abbreviation that can be translated as spotted grandmother, referring to the woman's appearance. The numbing bitterness of the dish comes from Sichuan peppercorns, cayenne pepper oil, and doubanjiang, a bean paste, while additional ingredients include wine rice, soy sauce, ginger, garlic, a garnish of chopped scallions, and optionally starch. After the mapo doufu is cooked, it will have a spicy top layer of fat that serves to retain the heat of the dish. Steamed white rice is the perfect complement to this dish, but mapo doufu can also be enjoyed on its own. ENJOY YOUR MEAL  

Ansim is the South Korean name for beef tenderloin, the most prestigious cut of meat. Believed to be the most tender meat of the animal, the tenderloin is generally very low in fat, yet still remains soft and velvety. Its color is deep red, and the best cuts are often marbled with thin strips of oil. Since the sirloin steak is quite long, it is usually sliced ​​into smaller pieces. In South Korea, ansim is typically grilled. Gogigui is the name of a traditional South Korean barbecue where meat is grilled in front of customers, usually in a restaurant. A lot of beef is used in Gogigui, but grilled tenderloin piles are particularly preferred. The meat is occasionally marinated, usually in Korean soy sauce or sesame oil, but is usually grilled as-is because it is juicy and tender on its own. ENJOY YOUR MEAL  

4 cl Irish Cream (Baileys) 2 cl Whiskey, Irish (Jameson)  Shake the ingredients with ice, transfer them to the glass and serve with plenty of ice. ENJOY YOUR MEAL  

Duck's head is a spicy local specialty from the Chinese city of Wuhan, but it is also a snack that is commonly eaten throughout China, most notably in Shanghai. The dish is made by stir-frying a head of duck with the addition of herbs and spices. Duck's head has a crispy taste as a result of the stir-frying method, and it is claimed to be a healthy food, with one of the duck's head store owners claiming that it helps one's brain power when consumed. ENJOY YOUR MEAL  

  The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and game had already spread throughout the Lombardian Valtellina valley and Alps. This lean and tender beef cut comes in five different varieties:  Punta d’Anca  (loin),  Sottofesa  (top beef),  Magatello  (round roll),  Sottosso  (silverside), and  Fesa  (rump). The meat needs to age for about two to three months, until it completely dries out, becomes hard and turns dark red.  Bresaola  has a particularly sweet and musky aroma, and it is best enjoyed in traditional Lombardian starter dishes such as  Bresaola della Valtellina Santa , where the meat is thinly sliced and served on rye bread with curls of juniper butter.  ENJOY YOUR MEAL