France, Spain, Portugal and Italy all have different looking people. The most obvious difference is hair colour, followed by eye colour. People from southern parts of Europe are more likely to have brown or black hair. Also, they tend to have more darker eyes (brown in different shades).
The lardon, onions and garlic being prepared for a Coq au vin. Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
1 In Belgium, meatballs are called ballekes or bouletten in Flanders, and are usually made of a mixture of beef and pork with bread crumbs and sliced onions. 2  Many other variations exist, including different kinds of meat and chopped vegetables. If they are fried (typically small meatballs), they are called kal-e gonjeshki (literally  sparrow 's head). 2  Both types are consumed with either bread or rice. 3  Typically, herbs are added, and for kufteh, usually the meatball is filled with hard boiled eggs or dried fruits.