Stargazer, a fish common in the Mediterranean. Useful in soups and stews and can be fried. The sharp, spiny dorsal fins must be removed before cooking. The eyes are set right on top of the head, gazing skyward, hence the English name for this fish.
An apéritif. It is often home-made with marc and unfermented Champagne, grape juice, in Champagne and Burgundy or by steeping fruit and green walnuts in alcohol or wine.
A Provençal stew of aubergines (US: eggplants), tomatoes, onions, peppers, garlic and red peppers, all cooked in olive oil.
A Provençal stew of aubergines (US: eggplants), tomatoes, onions, peppers, garlic and red peppers (US: bell peppers), all cooked in olive oil. Each component should be cooked separately to maintain the individual flavours.
One of five different types of animal fat, this is found around the intestines. It has a strong flavour and is not highly value in the diet of the late 20th-21st Century. This type of fat melts, unlike bardière.
La Ratte de Grenoble is a variety of potato with very white flesh.
Little tunny. The little tunny is a handsome fish with black scribble patterns on its back. It has a robust, torpedo-shaped body built for powerful swimming and it has no swim bladder. The mouth is large, the lower jaw slightly protruding past the upper jaw. The flesh of the little tuna is darker and stronger tasting than that of the other large tunas. It is marketed fresh, dried, canned, smoked, or frozen. It is often caught on hook and line near reefs.
