Beef marinated and then cooked in wine with ham and tomatoes. It is sometimes known as daube du Béarn.

Normally daubes are made with beef and red wine, but this one is with mutton or lamb.

Wild duck from the Charentes with red wine and cognac.

A Provençal dish of small cuttlefish with their own ink, red wine, garlic and potatoes.

Beef in red wine with mushrooms, tomatoes, onions and black olives.

A pot in which daubes are cooked.

A dolphin-shaped soft cheese made with cow's milk. It has a smooth paste and is made industrially in Flanders. This cheese is at its best from spring to autumn (US: fall) and is made with raw or pasteurised milk, having 45% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: fish shapes 5 cm high, weighing 300-500 g (11-18 oz). Affinage is usually 2-4 months. It has a flavour of herbs and a strong smell.

An elaborate preparation of large fish with crayfish, truffles, etc.