A strong, soft cheese made on mountain farms in Savoy. Whey cheese made in Savoie as a by-product of the making of Beaufort. It is eaten either fresh or ripened when it becomes hard and extremely sharp.

A strong, soft cheese made on mountain farms in Savoy. Whey cheese made in Savoie as a by-product of the making of Beaufort. It is eaten either fresh or ripened when it becomes hard and extremely sharp.

A dish from Valais made with roasted chestnuts and cheese and viandes séchée.

A pâté made in Limousin from veal and sausage meat.

Trussed. Feminine is brochée.

"Pike in the style of the seaman." Pike poached in white wine and fish fumet with mushrooms and onions, garnished with crayfish tails and heart-shaped croûtons and coated with a velouté sauce.

Pike roasted with shallots and mushrooms.