Red-legged partridge – Behind the French Menu

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Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.
Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.
Dorade Grise or Griset – Black Seabream. Black Seabream in French Cuisine.
Étang de Thau – A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.
Perdrix -The Partridge. Partridges in French Cuisine.