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
La Fête espagnole short and disconnected sequences from throughout the film. These nitrate negative fragments were acquired by Henri Langlois in 1938 from Éclair, and were transferred to safety film in 1948; nothing else of "La Fête espagnole" has turned up since then. Nevertheless, this film remnant is still shown periodically in retrospectives of Dulac's work and was included, in 2012, in the Cinémathèque Française's festival "Toute la mémoire du monde". La Fête espagnole La Fête espagnole is a 1920 French silent film directed by Germaine Dulac and written by Louis Delluc. It was cited by critic and film historian Georges Sadoul as