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Carp Fishing in France
The Patisseries of France
Gaufres à la Flamande
Waffles usually topped with whipped cream or powdered sugar.
Tarte au Fromage
Light cheesecake made with cottage cheese and eggs.
Region: all north
Tarte au Gros Bord
Custard and sugar tart with a thick pastry border.
Region: Pas de Calais
Tarte aux Mirabelles, aux Framboises, aux Quetches, aux Reines-Claudes.
A range of fruit tarts made with whichever soft fruit is in season (including plums, raspberries, and greengages).
Chocolate covered nougatine.
Gratin de Pommes Vallée d'Auge
An adult apple crumble, soaked in Calvados and baked with crème fraîche.
Classic caramelized upside-down apple pie, ideally served hot with cream or crème fraîche.
Region: the Loire Valley
Thick, sweet, rice pudding; baked slowly for hours in a cooling bread oven.
A variation of cheesecake, usually made with fresh goat's cheese, cooked in a very hot oven so that its top becomes puffed up and almost black.
Little moist moulded cake, flavoured with cinnamon.
Noix au Café
Pieces of walnut wrapped in marzipan and covered in coffee-flavoured chocolate.
Pastis Gasconne or Croustade
Very fine pastry, folded and repeatedly layered with butter and vanilla sugar, then topped with apple slices and soaked in Armagnac. Region: Gascony
A wide range of different marzipan sweets.
Region: Bayonne and Basque Country
Fromage Blanc à la Crème
White cheese with a scoop of crème fraîche and sugar to taste.
Region: Lyon and Burgundy
Mound of puréed chestnut topped with whipped cream.
Region: Savoie and Dauphine
Rich custard flavoured with lemon and vanilla.
Fresh fruit candied in sugar syrup.
A great treat of autumn, fresh chestnuts candied in vanilla-flavoured syrup.
Nougat de Montelimar
A hugely popular white nougat made from ground almonds, egg whites, honey and syrup.
Frozen honey and almond desert.