A pale pink prawn (US: shrimp) with a pronounced red beak found in the deep waters of the Mediterranean.
Pigeon pea or Angola pea. This is actually a bean but is called a pea because of its size and shape.
A southern French name for golden grey mullet. A fish from the grey mullet (US: striped mullet) family. It has gold spots on its head and at the front of the body.
A Gascon vegetable soup better known as garbure. It contains cabbage, haricot (US: navy) and broad beans (US: fava beans), garlic, herbs, confit of goose or duck, ham, pork or turkey, and sometimes chestnuts. Traditionally it is poured over slices of bread and the last of the soup swilled out with a glass of wine, known as chabrot or goudale. It should be made in an earthenware toupin.
A classic vegetable soup made in an earthenware pot called a toupin. It is made in Gascony with cabbages and beans flavoured with garlic and herbs and containing confit of goose or duck, though other light meats may be used. Traditionally it is poured over slices of bread and sometimes has added chestnuts. There is also a tradition of cleaning the last of the soup out of the bowl by diluting it with wine. This is called chabrot or chabrol.
