A variety of corkwing found in southern France. It is a type of wrasse, a small, marine fish (up to 15 cm (1 ft) in length) which is good in soups. The largest is the peacock wrasse.

A soft triple cream cheese made using pasteurised cow’s milk, factory-made at Evreux in Normandy. It is soft, creamy and very rich, with a white penicillin rind tinged with pink and a mellow, nutty taste. It is formed into small cylinders and wrapped in paper.

A large, elongated, fragrant but fragile apricot. Ready early July.

A name in Charentes and Poitou for small petit gris land snail. The people of Charentes, regarded as slow, are nicknamed ‘cagouillards’.

A name for a variety of snail - the Roman or vineyard snail. It is rather slow-growing, but thought to the tastiest of the snails though without quite the special qualites of the petit gris. Helix pomatia measure between 28 and 36 mm (around 1"-1½") while Helix aspersa are between 25-30 mm.

Monday

Pestle puffball. A type of mushroom not generally considered to be edible but can be eaten when young.

Pestle puffball. A type of mushroom not generally considered to be edible but can be eaten when young.

Lyonnais is a region of France which is part of the province of Rhône-Alpes.

White domecap mushroom. A mushroom that appears in autumn (US: fall) and which may be eaten but is not particularly desirable. It is found growing in the grass in dense woodlands.