A disc of soft smooth cheese made with goat’s milk in Lyonnais. The name comes from a dialect word for goat. It has a pale paste and a natural rind and contains 45% fat (dry). The curds are uncooked and unpressed. Affinage is usually 15 days.

A mild, soft sheep’s milk cheese made on farms in Quercy.

A thin slice

The starter for bread.

A type of curry mixture popular in the West Indies. It consists of garlic, chillis, mustard seeds, saffron, coriander (US: cilantro), black pepper and cumin.

A soft to hard goat's milk cheese from Centre.

A Brie-type cheese, slightly larger than a Coulommiers with a fern leaf, the smell of which blends with the smell of the mould. It is supple and sweet with a salty taste. From the Île-de-France.

Light. It also refers to a type of light beer.

Light ale

Antarctic toothfish. A fish with a taste similar to swordfish and tuna, fished in the Southern Atlantic and Southern Ocean.