A soft, round, triple cream cheese industrially produced from pasteurised cows’ milk with herbs or garlic, from Île-de-France and Normandy. It is formed into small rounds and wrapped in foil.

Small pastries from Nice with a stuffing of rice mixed with vegetables, anchovies and Parmesan cheese.

The pressed roe of mullets, or sometimes tuna, cut into slices and marinated in oil and lemon with pepper and chopped onions.

A pork sausage from Vaudois made with about one quarter beef and smoked.

Bottle

A bottle of water.

A bottle of beer.