Our food list :

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Curry sauce : velouté curry and cream.

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

Ring : arranged in a circle.

Cream sauce : béchamel sauce with cream.

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Spring vegetables : vegetables harvested before reaching full maturity.

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

France. Nouvelle-Aquitaine. Charente-Maritime.

Mussels cooked over a pine needle fire.

Generally eaten with bread and butter.

Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

Eaten raw with lemon.