A Mediterranean fish stew, generally including a mixture of small firm white fish with onions and celeriac flavoured with garlic, simmered in white wine with herbs and diced potato. Served with aïoli it is poured onto slices of bread. Unlike bouillabaisse, this should not have saffron among the ingredients.
Boiled chestnuts from Limousin. To peel chestnuts the hard outer skins need to be slit and then the chestnuts roasted or grilled until these skins crack. They can then be peeled off and the chestnuts boiled for ten minutes after which it should be relatively easy to rub off the inner, papery brown skin.
A soft triple cream cheese made using pasteurised cow’s milk, factory-made in the Île-de-France and Normandy. It is soft, creamy and very rich, with a white penicillin rind tinged with pink and a mellow, nutty taste. It is formed into small cylinders and wrapped in paper.
