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.
A mild, firm, flat disc of cow's milk cheese made at the Abbey of Bricquebec. It is made as a copy of St Paulin (a close copy of Port du Salut).
A soft, square, herb-flavoured, Corsican goat’s or sheep’s milk cheese, made with thyme, savory, coriander (US: cilantro) seeds and juniper. It can be made with a mixture of milks. The crust is coated with dried rosemary. Sometimes it contains very small whole red chillis.
A large disc of smooth, soft, even runny cheese made with cow's milk. It has a pale yellow paste and a downy white rind, faint mushroomy smell and full flavour. The cheese should be plump and feel slightly bouncy. made by factories in Brie as well as other parts of France and overseas although the origin is just east of Paris. This, together with Coulommiers and Meaux is the Brie we are familiar with. It is also the name of the province in which it is made. This cheese, well-recorded since the 13th Century, is made from April to October, is made with raw, whole milk and contains 45% (30% dry) fat. The curds are uncooked and unpressed. Affinage is usually 3 weeks. Once it has started to run, when it is at its most delicious, it should be eaten quickly as it will not keep beyond that stage.
