Frais: smooth, runny fresh cheese, like cottage cheese.
Saindoux: lard or prostitution am münchner hauptbahnhof pork fat.Côtelette: thin chop or cutlet.Papeton: eggplant, fried, puréed, and cooked in a ring mold; specialty of Provence.Found in lakes in the Savoie.Pailles (pommes fried potato sticks.Brûlée: rich custard dessert with a top of caramelized sugar.Boutargue, poutargue: salty paste prepared from dried mullet or tuna roe, mashed with oil; specialty of Provence.Service (non) compris: service charge (not) included in the listed menu prices (but invariably included on the bill).Paysan(ne) (à la country style; (garnish of carrots, turnips, onions, celery and bacon).De grain: corn-fed chicken.Anchoïade: sauce that is a blend of olive oil, anchovies, and garlic, usually served with raw vegeta-bles; specialty of Provence; also, paste of anchovies and garlic, spread on toast.Boeuf gros sel: boiled beef, served with vegetables and coarse salt.Hysope: hyssop; fragrant, mint-like thistle found in Provence, used in salads and in cooking.AOC: see Appellation dorigine contrôlée.Toucy: village in Burgundy that gives its name to a local fresh goat cheese.Also, a purée-like blend of dried codfish, olive oil, tomatoes, sweet peppers, black olives, potatoes, garlic, onions, and herbs; specialty of Nice.
Lyonnaise, à la: in the style of Lyon; vakantiehuis huren bergeijk often garnished with onions.
Fond dartichaut: heart and base of an artichoke.Barquette: small boat; pastry shaped like a small boat.Tapenade: a blend of black olives, anchovies, capers, olive oil, and lemon juice, sometimes with rum or canned tuna added; specialty of Provence.Violette: violet; its crystallized petals are a specialty of Toulouse.Achatine: land snail, or escargot, imported from China and Indonesia; less prized than other varieties.Cévenole, à la: Cevennes style; garnished with chestnuts or mushrooms.
Pâté: minced meat that is molded, spiced, baked, and served hot or cold.
Jurançon: district in the Béarn, the area around Pau in southwestern France, known for its sweet and spicy white wine.