Honey fungus. They should always be well cooked.
Matsutake, the Japanese pine mushroom, a rare and sought after mushroom.
A Gascon, polenta-like dish of maize flour or cornflour (US: corn starch) mixed with crisp pieces of goose or pork fried which may be eaten hot as a substitute for bread or cold.
Ardi-Gasna cheeses made while the sheep are still at the summer pastures may be called Arnéguy or Esterençuby. Ardi-Gasna is a Basque word for 'ewe cheese' or 'local cheese'. It is a wheel of firm cheese made with sheep's milk having a strong, yellow, smooth and supple paste and a natural rind. It is made on mountain farms in the Pays-Basque. This cheese is made between December and June and is eaten all year round. It is made with raw, whole milk and contains 45%-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 19 cm (7½") diameter x 7 cm (2¾") deep, weighing 2-4 kg (4½ - 9 lb). Affinage is from 3-6 months, and older cheeses may be used for grating. Smaller cheeses may be called Arradoy.
Aromatic. This can either be used to describe any aromatic - any fragrant plant used as a condiment or additive, its contribution being only that of fragrance. In themselves they may have little or no nutritional content, their contribution being only that of fragrance. This does not include spices, that are added to a dish for their pungency and taste. It is also used as an adjective, to describe a fragrance.
Aroma, fragrance. This expression applies to younger wines. A mature wine has a bouquet, more complex than an aroma. May also mean flavour.
