A cured, lean ham of exceptional quality, eaten raw. It is brine-cured then cold-smoked over beech or oak chips with juniper and thyme twigs. It is also a region of Champagne.
A small cylinder of firm cheese made with goat's milk. It has a moist, dull brown paste and a natural brine washed rind. It is made on farms in the mountains around Arêches in Savoy. This cheese is at its best from spring to autumn (US: fall), is made with raw, whole milk and contains 45% fat. The curds are uncooked and lightly pressed. It is made with vegetable rennet so is suitable for vegetarians. It may be found in the following dimensions: 9-11 cm (4") diameter x 3-4 cm (1½") deep, weighing 200-400 g (7 oz - 1 lb). Affinage is usually 4 weeks.
Argenteuil is a French Heirloom Asparagus developed from an 18th century asparagus variety known as Purple Dutch at Argenteuil, France between 1860 and 1862
