A variety of white, mainly table grape used for light, fruity, second class wines most famously of the Alsace region. Even so, this grape is valued for its hardiness and productivity and is cultivated extensively, particularly by the Swiss.
A name in Savoy for the blenny. Blennies are small, scaleless, migratory fish about 10-15 cm (4-6 inches) long with mild, white flesh which can be cooked in the same way as whitebait or used in soups.
Sweet chestnut. Smaller than marron. To peel chestnuts the hard outer skins need to be slit and then the chestnuts roasted or grilled until these skins crack. They can then be peeled off and the chestnuts boiled for ten minutes, after which it should be relatively easy to rub off the inner, papery brown skin.
Water chestnut. The corm of a type of a water grass or sedge. They are used in Thai and Chinese cookery to add crunch and are also used to make desserts and drinks elsewhere in South East Asia. They are available fresh or tinned and can be used raw or cooked. They retain their shape well during cooking.
"Chestnut of the sea." A name in southern France for a sea urchin. The edible part is the orange coral or roe. They should really only be eaten live.
Beef cut. A steak taken from the thick end of the fillet or the whole fillet. It is usually roasted and served to two people with béarnaise sauce. In the United States this is described as a double tenderloin steak from the centre of the tenderloin with a minimum weight of 450 g (16 oz). It is also a triple cream cow's milk cheese.
