A wheel of semihard cheese made with sheep’s milk. It has a fine, slightly dry, dense paste and a natural rind. The curds are uncooked and slightly pressed. Affinage is for a minimum of six months. The flavour is nutty and buttery with a hint of herbs and fruit. (AOC 1980. ).
A ridged, Russian variety of cucumber, usually sliced and salted and served as a relish or appetiser or used in salads.
A local Provençal name for spurdog, a type of small shark or dogfish, said to make the best eating of all the dogfish.
"Needle." A Provençal name for garfish. A striking, beaked, marine fish up to 60 cm (2 ft) long, with a backbone which turns bright green on cooking and a delicious flavour, found on most European coasts.
Roast cod served with puréed potatoes, beans, celeriac and leeks on sliced beetroot (US: beets) with snails fried in butter with a persillade.
A Provençal fish soup that includes water and salt, small white fish, onions, potatoes, tomatoes, garlic, herbs and oil.
Bael fruit; a close relative of the citrus. The fruit is about the size of, and has the appearance of a greyish-yellow orange with a thin woody rind. The floury pulp is pale orange in colour and has numerous seeds. Dried slices are soaked and boiled and the resulting liquid sweetened and drunk. Used for medicinal purposes.
