THE FRENCH CHEFS

Canned, cooked or otherwise processed tomatoes; Caviar; Charcuterie; Cheese; Cheese fondue; Coconut oil; Cooking oil; Dips; Edible oils; Escargot; Foie gras; Fruit preserves; Fruit salads and vegetable salads; Jellies and jams; Liver; Meat, fish, poultry and game; Olive oil; Oysters; Pate'; Preserved truffles; Processed mushrooms; Processed olives; Processed vegetables; Roasted nuts; Salad oil; Seafood; Shelled nuts; Shellfish for human consumption; Soup mixes; Soups; Tomato paste; Tomato puree; Vegetable oils; vegetable, cheese and egg souffles