The Pineapple is present all year in the markets.
Choose Pineapple coming by plane, they are generally labeled "pineapple-plane"
They are more tasty than those who arrive by boat, "pineapple boat" as they ripen in the hold.
The whiting is in season and will be on the shelves until March.
If you choose whole, it is necessary that her belly is firm and tight.
Shrimp are generally of tropical origin and also from livestock in the United States and Japan are generally frozen.
Shrimp fresh "gray and bouquets come from Britain.
The cardoons period is short, they are found in winter and then they disappear.
They are eaten gratin with béchamel.
Potimaron The vegetable is a firm flesh with a slight taste of chestnut, used in soup or pie.
The potimaron will keep several months in a cool place and protected from freezing.
The lawyer Fuerte arriving from Brazil or Mexico had skin smooth and shiny, it will be on the market until the month of March.
Against by the Haas from California begins its appearance.
The Lamb's crisp and refreshing. Forget all prepared salads and taste this delicious winter salad.
The Grapefruit also known as grapefruit, little energy is rich in vitamins, it is eaten as appetizers and fried with a little butter.
The Grapefruit from Florida is juicier than that of Israel. Select the task without mold and firm.
The black radish is a winter vegetable spice and crunchy. Choose the firm.
It is eaten raw, thinly sliced or grated with buttered toast.
The apples of Canada, you will find on the shelves until March.
Varieties of very good taste, and does "break" not fully cooked.
Vacherin Mont-d'Or is produced on the plateau of the Massif-Jurassien.
His craftsmanship with the milk of cows Montbéliarde is in this time of year to the best of shape.
This wonderful cheese surrounded with a strap of spruce and placed in a wooden box of the same, its crust is slightly wrinkled due to the diameter of the boxes below that of the cheese.
To keep the wet wood of the box. It is eaten as a late meal, or as in the Jura in hot dish, wrap it in foil, melt in the oven, preheated hot.
Enjoy it to the spoon-in coat and potatoes cooked in their skin "a delight".
Roquefort cheese made from sheep's milk Lacaune each ewe giving 1 l. of milk per day.
This milk comes from sheep of Aveyron, the Pyrenees and Corsica. Choose cheeses sold at the cut, it should be ivory white, with no trace yellow or orange and have a creamy texture.
Keep it in the bottom of the refrigerator in a sealed boxes in a film or food.
To enjoy it, get the 1 hour before. Excellent in sauces, to accompany red meat.
French