FRANCAISE DE GASTRONOMIE

Meat; fish; shellfish; poultry; pork; salted meat and game; alimentary pates; meat pates; preserved snails; prepared snails; meat extracts; prepared and cooked entrees and main dishes consisting primarily of meat, poultry, pork, snails, vegetables, fish and shellfish; soups; salads, except macaroni, rice or pasta salads; garden, vegetable, and fruit salads; fruit salad in conserves; preserved, dried and cooked fruits and vegetables; jellies; jams; fruit compotes; eggs; milk and milk products, excluding ice cream, frozen yogurt, and ice milk; comestible oils and fats

Prepared and cooked entrees and main dishes consisting primarily of pastry, alimentary pastes or rice; coffee; tea; cocoa; cooking sugar; rice; tapioca; sago; coffee substitutes; flour and preparations made from cereals, namely, bread, pastries; bread; pastries and confectionery, namely, candy, pastries; edible flavored ices; honey; treacle; yeast; baking powder; salt; mustard; seasonings; condiments, namely, mayonnaise, pimento, catsup, vinegar, sauces; spices; ice

Restaurant services