Most French cheese shops make lou cachat using the odds and ends of storng cheeses mashed together with eau de vie and crème fraiche, then left to allow the alcohol to permeate the cheese.
A small medium dessert pear with sweet, white, melting flesh and yellowish-green skin flushed and spotted with red. Most attractive fruit.
A Gastronome who lived from 1766 to 1837. He wrote Les Classiques de la table and is reputed to have created three hundred and sixty six ways to prepare chicken.
A large variety of eating apple with yellow skin with a blush of orange or green, and soft, floury flesh.
A Provençal name for magret (de canard), a filleted breast of duck for grilling, frying or cutting into aiguillettes.
"Sea wolf." Sea bass. It is white-fleshed, tasty and free of bone. Loup may also be a marine catfish.
