A disc of semisoft cheese made with cow's milk, similar to Camembert. It has a smooth paste and a dry surface coated with wood ash and is boxed. It is made around the village of Barbery near Troyes in Champagne. This cheese is at its best from July to November, though it is sold fresh in summer, is made with semi-skimmed milk and contains 20-30% fat. The curds are uncooked and pressed. It may be found weighing 250 g (9 oz). It may be found in the following dimensions: 11 cm (4¼") diameter x 2.5 cm (1") deep, weighing 250 g (9 oz). Affinage is usually 1 month, by when it has a sharp flavour.

A local name from southern France for salsify.

A town in Charentes known for poultry.

A small barbel. They are usually fried.

"Paddler." Duck.

A herb with yellow flowers. It is used as a flavouring in cakes and some savoury foods, though it is very strong.

Burbot. A fish with the appearance of an eel, in which manner it is cooked.

There are different ways of preparing this. 1) A dish from Provence of artichokes cooked with broad beans (US: fava beans) or, alternatively, 2) an aubergine (US: eggplant) stew.

Filleted brill baked in white wine and fish stock with shallots and parsley, finished with butter and lemon juice.