A garnish for braised meats of a julienne of red cabbage, slices of saveloy sausage and stuffed potatoes. Named after the monk Gorenflot, Alexander Dumas' character.

A version of Gouda which is harder and stronger than normal and sometimes with a red wax rind.

A harder, stronger version of Gouda, sometimes with a smooth, shiny red skin.

Finishing touch to garbure. Red or white wine poured into the last of the soup after the bread and vegetables have been eaten in south western and central France.

A dish from Berry of potato purée, flour, eggs and fromage blanc formed into a cake and baked in the oven.

A cake made with goat's cheese and eggs.

A dish from Berry of potato purée, flour, eggs and fromage blanc formed into a cake and baked in the oven.

An unsweetened, round choux pastry from Burgundy made with cheese such as Gruyère or Comté