A cheese made from the milk of Manech ewes on farms in Aquitaine. Almost all cheeses are made and eaten locally. They come in three sizes.
A name in the Pyrénées for a variety of chamois. A mountain antelope which is found in the Alps and Pyrénées, although it is increasingly uncommon.
Limpet, a conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
