White bream. A fish of little interest for eating, it is found in still and stagnant waters of ponds and lakes.
Ray’s bream. A type of sea bream or porgy. Confusingly, in the US this is known as pomfret which, in the UK, is a quite different fish.
Zante or Baltic vimba. A fish. Could you send details (and a picture) to queries@whatamieating.com if you know more?
Smoked, salted and dried beef or veal from Franche-Comté and the Jura, served in wafer-thin slices. It is similar to bresaola.
Thick slices of escalope of veal from the inside part of the leg, less frequently beef or mutton, alternated with ham purée, baked with shallots and white wine.
Bresse is a district occupying a portion of the Ain, Jura and Saône-et-Loire departments. Famous for pigs and poulet de Bresse.
A short cylinder of soft to semisoft blue cheese made with cow's milk, similar to Saingorlon and Gorgonzola. It has a smooth, creamy, ivory paste with blue veining and a thin white penicillin rind and is foil wrapped and placed in a cardboard box. Since 1950 it has been produced industrially in the Pays de L'Ain in Burgundy. This table cheese is eaten all year round, is made with pasteurised milk and contains 50% fat. The curds are uncooked and unpressed. It may be found a variety of dimensions weighing from 100-500 g (3½-18oz). Affinage is 2-4 weeks, resulting in a strong flavoured cheese.
