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
Académie Belgo-Espagnole d'Histoire held its meetings at the headquarters of the Archives Generales du Royaume de Belgique, and occasionally at the residence of the President. Membership requires the nomination of three academicians and consent of the nomination board. There are three classes of membership. Membership is limited in all three categories. During the years of the presidency of its founder, general sessions were held and 175 publications were printed on diverse historical topics. Some publications include: Spanish Heraldry Académie Belgo-Espagnole d'Histoire The Académie Belgo-Espagnole d'Histoire (Academia Belgo Española de Historia) is a cultural society founded in Brussels in 1953. The Academy was formed