An area of Anjou producing sweet white wines.

A semihard, golden-yellow, industrially produced cheese with a tough yellow rind with a rather bland flavour, made from cow’s milk. There is also a soft, mild creamier version.

A small, spicy, supple cheese with a strong smell made around Chaumont in Champagne. It is a truncated cone with a white downy rind and it is at its best from July to November. It is also the capital of the Haut-Marne in Champagne.

The prefecture of the Haut-Marne department in Champagne, above the confluence of the Suize and Marne rivers. It is also a cheese.

Chaunay is a village and commune in the Vienne département of western France producing a cone-shaped goat's milk cheese. This small cheese is made on farms and in dairies in Poitou and has a strong flavour. Best from May to February. (AOC).

A type of smoked sausage made from pork belly and beef.

"Slippers of langoustine tails." Pastry turnover filled with white lobster meat from the tail.

Chub. A freshwater fish with lots of bones and slightly soft flesh.