A green variety of cooking apple with spots of russet which was probably introduced commercially to England from France in the late 18th Century. It has very good keeping properties and cooks down to a sharply flavoured purée. This late-season variety is harvested from mid-October in South-East England and is at its best from December to June the following year.
Charentais melon. A variety of small, sweet aromatic cantaloupe melon. It is a succulent melon with a yellow-green ribbed skin and orange flesh.
A dressing made from oil, vinegar and seasoning, sometimes with the substitution of lemon juice for the vinegar.
French Fingerling is an early potato shaped like a very large finger. This one has purplish-pink skin and white to yellow flesh. Good for boiling and in salads, to which they add lovely colour.
French food, at its best, is well cooked, beautifully presented and a joy in every respect. A lot of visitors to France come home saying "I don’t know what all the fuss is about. We didn’t have a single good meal while we were there" On the whole it is because they choose the cheapest of the set menus in an inexpensive restaurant and are amazed when it is not Michelin-star level.
Galette
des Rois is a flat, round cake consisting of flaky puff pastry layers
with a dense filling of frangipane. The cake celebrates the Epiphany
or Fete de Rois (Three Kings Day) and is sold and consumed days
before and after this day. A figurine or trinket “la feve”,
originally a bean, is hidden in the wafer.
It is a type of King Cake.
French mustard is made from whole mustard seeds mashed with grape juice, white wine or vinegar, then strained and sometimes mixed with herbs.
