French cuisine and central France, including cherries grown for the liqueur "Guignolet" and the 'Belle Angevine' pears. The strawberries and melons are also of high quality. Fish are seen in the cuisine, often served with a beurre blanc sauce, as well as wild game, lamb, calves, Charolais cattle, "Géline" fowl, and goat cheeses. Young vegetables are used often in the cuisine, as are the specialty mushrooms of the region, "champignons de Paris". Vinegars from Orléans are a specialty ingredient used as well. Burgundy and Franche-Comté are known for their wines. Pike, perch, river crabs, snails, game, redcurrants, blackcurrants are from both Burgundy
Senegalese cuisine native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. Senegalese cuisine The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other