Comfrey, a green salad herb.

A Provençal name for a small snail.

A method of garnishing chicken, game or fish fillets by inserting into them other foods, such as garlic, truffles or similar ingredients.

Beef cut. Taken from the eye of the sirloin, this is a very tender and expensive roasting joint taken from the top of the sirloin, either side of the backbone, off the bone. Can also be cut into steaks - sirloin, porterhouse, club, sirloin roast or T-bone.

The eye of the sirloin larded and braised with vegetables and calf's feet.

Still mineral water available and bottled at the spa of Contrexéville in Lorraine, naturally high in calcium and magnesium.

Pastry lid. Pie crust.

"Conversation." Puff pastry tarts with almond filling and royal icing.

Olive oil co-operatives

Dairy describes the conditions in which a cheese is made. The cheese is made in a single dairy from milk brought in from a varying number of sources, all members of a co-operative.