An hors d'œuvres from Touraine of green unripe walnut meat marinated in verjuice and chervil.
Wreckfish or stone bass, a type of grouper cooked like wrasse and used in soups or cut into steaks or filleted. It may grow as large as 2 m (6 ft) in length and it is found in both the Mediterranean and throughout the Atlantic. Wreckfish are inclined to follow bits of flotsam and jetsam floating on the surface of the sea.
A small area between Graves and Barsac in Bordeaux, making semi-sweet white whine and well known for peas.
Saveloy. The name is derived from the fact that these smooth, short, fat sausages were traditionally made with brains (cervelles). However, they are now more frequently pork sausages flavoured with garlic. They are boiled and lightly smoked and usually poached and eaten hot or cold. Occasionally seafood sausages are called cervelas.
