A flan or tart with a sweet filling.

A sweet Provençale tart made with sugar, pine nuts and, surprisingly, Swiss chard.

A ring-shaped doughnut from Vivarais which is boiled and then baked. It is traditionally eaten on Palm Sunday. It can also describe a ring-shaped aniseed biscuit (US: cookie) from Gascony.

Corkwing. A type of wrasse, a small, marine fish (up to 15 cm (1 ft) in length) which is good in soups. The largest is the peacock wrasse.

Turtle

Onion and garlic soup. Variations include tomatoes, broad beans (US: fava beans), leeks, cheese, poured onto slices of bread. A traditional dish of Pays Basque.

An almond cake flavoured with lemon and vanilla.

An earthenware cooking pot, wide at the bottom with a narrower section at the top. It is traditionally used for garbures and daubes.

An onion, garlic and milk soup poured over slices of bread. Sometimes includes grated cheese.

An area of the middle Loire producing inexpensive wines, some made from Sauvignon grapes.