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

A cylindrical of supple, blue cheese made with goat's milk with strong flavour. It is made on farms and dairies in the Massif des Aravis in Savoy.

The broth from a marmite made with oxtail, garnished with the vegetables from the marmite and with a portion of the oxtail.

Vegetables. Greens.

Stuffed vegetables

An apple tartlet made with fine pastry and very thinly sliced apples, sprinkled with sugar and finished under the grill. It is served with acacia honey and a sprinkling of Calvados and lemon juice.

A soft sheep's milk cheese from Midi-Pyrénées.

A soft goat's milk cheese from the Alpilles in Provence.

A boudin blanc (white pudding) made with breast of pork and veal tripe bound with an egg-based panade and flavoured with herbs.

A mild, creamy goat's milk cheese from the Côte de Beaune in Burgundy. It is wrapped in vine or chestnut leaves and made at a small dairy.