A cow's milk cheese made by factories in Brie as well as other parts of France and overseas. This, together with Coulommiers and Meaux is the Brie we are familiar with. It is large, flat and round with a downy white rind and pale yellow paste, faint mushroomy smell and full flavour.

A well aged Brie with a crumbly dark rind and dry pâté which needs to be chewed.

A smaller version of Brie (Laitier) from Île-de-France, enriched with cream, usually factory-made around Coulommiers.

To flatten pastry with a rolling pin.

Kitchen staff of a restaurant, each having different duties and responsibilities to perform.

A Provençal sweet fritter.

A type of prune made in Provence from the Perdrigon plum.