Vegetables
Blettes à la voironnaise
France
Blettes à la voironnaise are Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.
Original eatfuls sticker artwork
What it is
A closer look at Blettes à la voironnaise.
Blettes à la voironnaise are Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.
What to look for
Know it when you find it.
Look for Blettes à la voironnaise: Swiss chard leaves and stems cooked tender with a creamy, savory sauce from Voiron.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Blettes à la voironnaise.
France
Country-wide tradition
Names around the table
One food, more than one name.
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Antigua and Barbuda
Antiguan Provisions
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Antigua and Barbuda
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Colombia
Ahuyama
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Uganda
Akeyo
A named Ugandan greens dish from the north, simmered with onion and groundnut.
Åland Islands
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Andalusia, Spain
Alcauciles fritos
Alcauciles fritos are young Andalusian artichoke hearts from Cádiz, fried until the leaves crisp while the centres stay tender.
Ethiopia
Amicho
አሚጮ
The tender inner core of the enset plant, boiled and eaten as a starchy vegetable — a southern Ethiopian specialty. Mild, slightly sweet, and a comforting alternative to kocho.