A stew from the Camargue made with chunks of eel cooked in red wine with garlic, potatoes and tomatoes.
A stew from the Camargue made with chunks of eel cooked in red wine with garlic, potatoes and tomatoes.
A cooking pear with pink perfumed flesh and green skin with russeting. It can be eaten as a dessert pear in May if it is stored well. The fruits are large around 90mm (3½") long and wide. It is a heavy cropper and grows well in the United Kingdom. These fruits bottle well.
A marine fish soup from Picardy in northern France. It usually contains sole or plaice, conger eel, potatoes, garlic and white wine. The fish and vegetables are frequently eaten as the main course after the broth has been served as a soup. Originally cooked in a cauldron.
A marine fish soup from Picardy in northern France. It usually contains sole or plaice, conger eel, potatoes, garlic and white wine. The fish and vegetables are frequently eaten as the main course after the broth has been served as a soup. Originally cooked in a cauldron.
A traditional Easter pastry from Menton in Provence, like a small basket containing a single hard boiled egg in its shell.
