"Rack of lamb in the style of Beaucaire." A Provençale dish of rack of lamb baked with artichokes and tomatoes.

Loin of lamb beaten until it is flat, dipped in egg and breadcrumbs, fried and served with creamed mushrooms and beurre noisette.

Rack of lamb roasted slowly with potatoes and served with the cooking juices deglazed with veal stock and white wine.

A slab-shaped cheese from Normandy with a firm paste and yellow rind. It is a farmhouse or dairy cheese from Auge, similar to Pont l'Évêque, with a spicy tang.

A small, square cow's milk cheese with soft, white paste. It is packed on straw in the daires where it is made in Bray in Normandy.

A soft, creamy, square, white cow's milk cheese from Champagne and Lorraine, with a white downy rind. Best from May to August.

Dark spiced bread from Flanders.

Rack of pork roasted and garnished with braised red cabbage and chestnuts and served with the cooking juices.

Rack of pork roasted with sauerkraut added just before it has finished. It is then garnished with Strasbourg sausage and served with boiled potatoes.