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| Our Dictionary |
Rillettes :
It is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served cold. Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.
Terrine:
It is a French forcemeat loaf that is served at room temperature. Forcemeat is meat that is ground or finely chopped.
Fricandeau:
It is a thick slice of veal which is larded and then braised, roasted or fried.
The Parc naturel régional du Haut-Languedoc
Languedoc is a regional natural park situated in the south of the Massif Central within the Aveyron, Hérault and Tarn departments of France.
It has an area of 2,605 km², with 82 000 people living within its boundaries.
The park comprises a very diverse range of countryside, which is why seven different areas have been officially defined within it: Caroux-Espinouse, Montagne noire , Monts de Lacaune , Monts d Orb, Plateau des Lacs, Sidobre, Vignes et Vallées
The park provides a habitat for more than 240 species of birds, in a stunningly diverse range of climate and scenery. It also provides a home for mouflons, successfully reintroduced from Corsica
Gratte cul (rose hip)
The rose hip, also called the rose haw, is the pomaceous fruit of the rose plant. It is typically red to orange but may be dark purple to black in some species.
Rose hips of some species, especially Rosa canina (Dog Rose), have been used as a source of Vitamin C. Rose hips are commonly used as an herbal tea, often blended with hibiscus and as an oil. They can also be used to make jam, jelly and marmalade.
AOC
Appellation d origine contrôlée (AOC), which translates as (term of controlled origin) is the French certification granted to certain French geographical indications for wines.
All the finest wines are designated (Appellation d Origine Contrôlée), or AOC.
Each AOC has specific rules that cover such things as the grape varieties allowed in the wine, the maximum yield per hectare, the length of ageing.
Vins de Pays
French legislation on the terminology Vin de pays passed in 1979, allowing producers to distinguish higher quality wines that were not made with AOC classified grapes. The wines have to come from a specific named place, the producers have to submit the wine for analysis and tasting, and the wines have to be made from certain varieties or blends although these are typically more lenient in varietal scope than AOC restrictions.
Blanquette de Limoux
Blanquette is a French sparkling white wine produced in the Languedoc-Roussillon. In 1938, Blanquette de Limoux became the first AOC established in the Languedoc region. While the classification is still young, the drink itself is a long-standing traditional apéritif or dessert accompaniment in the area.
Confit
Confit (French) is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months, and can be reheated to extend its useful life. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
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