<P> Eggs are fine quality and often eaten as: omelettes, hard - boiled with mayonnaise, scrambled plain, scrambled haute cuisine preparation, œuf à la coque . </P> <P> Herbs and seasonings vary by region, and include fleur de sel, herbes de Provence, tarragon, rosemary, marjoram, lavender, thyme, fennel, and sage . </P> <P> Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops . Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers . These have better shelter than the periodic street markets . </P> <Ul> <Li> <P> Herbes de provence </P> </Li> <Li> <P> Charolais cattle </P> </Li> <Li> <P> Champignon de Paris </P> </Li> <Li> <P> Haricots verts </P> </Li> <Li> <P> Piments d'Espelette </P> </Li> <Li> <P> Fleur de sel de Guérande </P> </Li> <Li> <P> Grappe de raisin </P> </Li> <Li> <P> Poulet de Bresse </P> </Li> <Li> <P> Blé (Wheat) </P> </Li> <Li> <P> Black Périgord truffle </P> </Li> </Ul>

In france what general categories can be used to describe the two major types of cuisine ​