Beef cut. Long, thin cut from the top of the rump or flank. This is the cut the French prefer for braising, being neither too fat nor too lean.

Asparagus tips. White, as opposed to green, asparagus is especially prized in northern France. Wild asparagus (asperges sauvage) is also found, especially in Provence.

A pear tart from Berry.

"Pear Alma." A pear poached in port wine and served with whipped cream.

"Pear Alma Condé." A pear served with a border of rice and a fruit coulis.

A pear, poached in red wine, cooled and stuffed with ice cream. It is also a name for a variety of pear.