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
Cuisine of Montserrat Cuisine of Montserrat Montserrat’s national dish is Goat water, a thick goat meat stew served with crusty bread rolls. The Montserrat cuisine resembles to the general British and Caribbean one, as it is situated in the Caribbean zone and it is a British territory. The cuisine includes a wide range of light meats, like fish, seafood and Chicken, which are mostly grilled or roasted. Being a fusion of numerous cultures, like Spanish, French, African, Indian and Amerindian, the Caribbean cuisine is unique, yet complex. Salt fish. • Mountain chicken - not actually chicken, but the leg from a local species