Rice and cabbage soup with vermicelli from Cerdagne in Roussillon, cooked in the liquor left over from cooking black pudding (US: blood sausage).
A ring-shaped doughnut from Languedoc and Vivarais which is boiled and then baked. It is traditionally eaten on Palm Sunday.
A ring-shaped doughnut from Vivarais which is boiled and then baked. It is traditionally eaten on Palm Sunday.
A café-cum-restaurant serving routine food and drink and often open from the early hours through to late at night.
Bray is an area in Normandy particularly renowned for its dairy produce in the shape of the great cheeses of Brillat-Savarin and Neufchâtel
A term used to indicate an association with Auvergne, generally indicating the presence of cabbage, potatoes, cheese, morel mushrooms, Auvergne ham or cream.
Broad beans (US: fava beans) puréed and placed onto artichoke hearts or cauliflower florets, served with hollandaise sauce and potatoes persilles.
