Christmas log, traditionally made with puréed chestnuts and chocolate, rolled like a Swiss roll and decorated with chocolate génoise or butter cream to resemble a log and dusted with icing sugar snow. It is often accompanied by faux mushrooms made of meringue.
A log-shaped goat's cheese which is tangy but mild, with a soft, spreadable white paste with a white rind covered in ash.
A log of soft cheese made with goat's milk, similar to Saint-Maure. It has a white paste and a rind coated in powdered charcoal. It is made in dairies in Anjou and is at its best from spring to autumn (US: fall). This cheese, produced since the second World War, is made with raw, whole milk and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 3-4 cm (1½") diameter x 9 cm (3½ "), weighing 85-100 g (3-3½ oz). Affinage is usually 2 weeks. It is better without the rind.
A buffet meal. One where many foods are served on a table and the diners help themselves. In France this will almost always be followed by diners then taking the food to a table where they sit down to eat. In England it also covers the occasion when people stand to eat or cluster in groups of seats with their plates on their knees, trying to manoeuvre napkin, cutlery, drink and food without catastrophe. Foods may be hot or cold.
A refreshment room, almost exclusively in a railway station (buffet de gare) where there is a large bar with foods on offer as at a buffet.
A large sideboard, a Welsh dresser, with drawers, cupboards and shelves in which all the accoutrements for the table, silverware, plates, table linen and so on are stored. In France there is an expression "Danser devant le buffet". This translates as "To dance in front of the buffet" and indicates that someone is really hungry but that there is no food.
A buffet meal mainly consisting of country fare such as charcuterie, potatoes, local cheeses and so on.
A refreshment room, almost exclusively in a railway station (buffet de gare) where there is a large bar with foods on offer as at a buffet.
A cold buffet meal. One where many foods are served on a table and the diners help themselves. In France this will almost always be followed by diners then taking the food to a table where they sit down to eat. In England it also covers the occasion when people stand to eat or cluster in groups of seats with their plates on their knees, trying to manoeuvre napkin, cutlery, drink and food without catastrophe.
