>prunes from Agen, France

Per Se restaurant Tasting of Vegetables menu course #7:

Given a choice between

>CRAVE BROTHERS' "LES FRERES"
"Envelope d'une Crepe de Noisette," Frisee Salad, Piedmont Hazelnuts
and “Puree de Pruneaux d’Agen”

and

>“PERSILLE DU BEAUJOLAIS"
Barlett Pear Marmalade, “Pain d’Epices” Shortbread
and Young Lettuces with Mulled Wine Reduction

I chose the former.

>CRAVE BROTHERS’ “LES FRERES" CHEESE
Wrapped in Hazelnut Crepe, Frisee Endive Salad, Piedmont Hazelnuts
and Agen Prune Puree

Les Freres cheese was young and mild. This dish showed off a good balance of sweet and savory. Toasted hazelnuts were darkly caramelized and crunchy.

According to Larousse Gastronomique:

Several varieties of plums are processed into prunes (pruneaux are prunes, and prunes are plums...), the finest being the Ente (or Agen) plum, the large damson of Tours, and the Catherine.