A modern variety of eating apple with golden skin with a red blush and crisp flesh with a touch of acidity. It was raised by M G Delbard in Malicorne, Allier in the Auvergne. It harvests late and keeps well so it is available until March.

A type of rice pudding with cinnamon from Normandy.

A high quality, crumbly, dry cheese, made by one woman in Termignon in Rhône-Alpes. The blue mould is natural and not introduced.

Terrace. The name given to the area outside a bar or restaurant where chairs are placed, even if it is only a few yards of pavement.

A dish from Charentes where food is cooked over pine needles, most frequently mussels.

A rectangular dish with a lid in which terrines of finely chopped pork pâté are made.

Finely chopped pork pâté, eaten cold and the rectangular dish with a lid in which it is cooked. Terrine is the equivalent of terra cotta, from the earth.

A terrine of rabbit and calf's foot.

Eel baked whole with leeks, garlic, white wine and black olives - a traditional Christmas Eve dish.