A number of clear spirits made from fruits, such as kirsch, framboise, mirabelle and so on.
A very strong semihard cow’s milk cheese.
A rice look-alike made of durum-wheat, used as a substitute for rice, and bland, like rice.
Oyster shell
Scarlet
Shallot, especially popular in Bordelais
A name in the Landes for a wader better known as chevalier. Could you send details (and a picture) to queries@whatamieating.com if you know more?
"Scalded." A name for a brioche in Provence. In the Auvergne this means a square of pastry which is poached and then browned.
Chine. Loin of pork.
