Megrim. A thin, translucent sole which is quite dry, so it is normally stewed.

"Cardoons in the Greek style." Cardoons boiled with water, lemon juice, oil, thyme, bay leaves, fennel and tomatoes and served with the broth.

Cardoon baked with bone marrow and cheese sauce.

Cardoons cooked and coated in white sauce, traditionally served at Christmas.

Lent; the period leading up to Easter and associated with fasting. See also Marie-Antoine Carême.

A name for snails in Roussillon. It is also a dish containing snails.

Snails, and meats, pork sausage, boudin stewed in wine, or cooked over charcoal of vine clippings, from Languedoc and Roussillon. It is also a name for snails.

Curry (powder)