A large, chunky winter pear with a greenish skin which turns yellow, often with russet, as the fruit ripens. The flesh is juicy and sweet and it is at its best for dessert and culinary purposes. It is also a province in north eastern France.
Churned butter. A barratte is the wooden drum in which butter was traditionally churned. It is still possible to obtain churned butter and it is worth the effort.
Shallot butter. Butter with white wine, poached bone marrow and shallot. A garnish for steaks and chops.
