A sweet fritter from Roussillon.

A hut where cheese is made in the mountains of the Auvergne. It is a simple mountain dairy and cheese store which has a place for sleeping.

Black pudding (US: blood sausage), poached in soup in the Champagne.

A soft cow’s milk cheese from Île-de-France with a rich, smooth texture. Extra cream is added before the milk coagulates. The flavor of the cheese is slightly salty with a hint of bitterness. More mature cheeses have a sharper flavour. It is yellowish-white in colour and is sold in small, puffy blocks. Generally used as a table cheese.

Barkeeper. Bartender.

Buzet, known as Côtes de Buzet until 1988, is an area south east of Bordeaux in Lot et Garonne in Aquitaine producing Bordeaux style wines from Cabernet Sauvignon, Cabernet Franc and Merlot grapes. It was awarded AOC status in 1973. The local co-operative, Les Vignerons Reunis de Buzet, make all but a very small proportion of the wine. Now more commonly known as Buzet.

A dry, slightly bitter apéritif from Roussillon based on fortified, sweet red wine, quinine and orange peel.

Red and rosé wines from the Aude, made from grapes including Grenache Noir, Cinsault, Carignan, Cabernet Sauvignon and Merlot. Good with grilled dishes, roast pork, kidneys, calf's liver.

An establishment where food and drink are served and a floor show is provided.