THE FRENCH CHEFS

Almond paste; Artichoke sauce; Bread; Bread sticks; Brioches; Candy; Chocolate; Chocolate fondue; Chocolate truffles; Cloves; Coffee; Cookies; Crepes; Crystallized ginger; Dessert souffles; Eclairs; Extracts used as flavoring; Food flavorings; Ginger; Herbal tea; Malt extracts for food; Malt extracts used as flavoring; Malt for food purposes; Marinades; Marzipan; Meat tenderizers; Minced garlic; Mustard; Parfaits; Pasta; Pasta salad; Pasta sauce; Pastries; Pepper; Powdered garlic; Preserved garden herbs as seasonings; Preserved ginger; Processed garlic for use as seasoning; Quiche; Salad dressing; Sauces; Seasoned coating for meat, fish, poultry; Seasonings; Spices; Tea; Thickening agents for use in cooking; Vanilla; Vinegar; Wafers