Confit
In France, confit is a term used in reference to various kinds of food that have been treated with a substance that allows their preservation. Confit can last up to several months when stored in a cool place and sealed. It's one of the oldest known methods of food preservation. A popular kind of confit is meat preserved in fat. Goose or duck meat is marinated in herbs, cooked in broth and then covered in rendered fat. Another popular type of confit uses fruit infused with a large amount of sugar.

Rillettes
Similar to pate, rillettes is a meat paste made of pork, rabbit, goose, duck or chicken. Fishes such as salmon, tuna and anchovies are also sometimes used. The meat or fish is chopped, salted and cooked in fat. The final product is typically served cold and used as bread spread. In some parts of France, it's known as “brown jam,” thanks to its exceptionally smooth texture. In the old times, during royal banquets, rilletes was a great favourite, usually served in the shape of a pyramid and decorated with a pig's tail.

Brie de Meaux
France is known as the Cheese Capital of the world. One of the most excellent cheese varieties the country has to offer is Brie, especially Brie de Meaux, produced in the area of Paris. Made of fresh cow’s milk, it's moulded by hand and left to mature for at least four weeks. Later, it can be enjoyed as a luxurious wine accompaniment or a dessert. It’s part of the recipes for many dishes traditionally prepared in the region of Ile-de-France.

Champignons de Paris
Champignons (mushrooms) from the area around Paris are famous throughout France and the whole world for their superb quality. They’re named after the city because the first plantations were established by the gardeners of Louis XIV in unused vaults under the city. Browned in butter and coated in garlic and an aromatic mixture of herbs such as chervil, chives, tarragon, parsley and thyme, they form the basis of a popular side dish for the meat and fish dishes served in Parisian restaurants.