A dish from Charentes of cuttlefish or squid stewed with red wine, shallots and garlic.

Blackcurrant. Cassis is also an abbreviation for crème de cassis, a liqueur which is distilled from blackcurrants, particularly in Dijon, used in kir. There is also a white wine called Cassis.

A crisp, dry AOC white wine made in the neighbourhood of Cassis in Provence, also producing red wine. It is also blackcurrant.

Blackcurrant bush

Blackcurrant purée from Burgundy. It is also a blackcurrant sweet.

Blackcurrant fruit paste filled with blackcurrent liqueur. It is also blackcurrant puree.

The clay pot in which cassoulet is cooked.

Morsels of food, often topped with pastry or duchesse potatoes, served in a dish of the same name for either hors d’oeuvres or dessert. It is essentially a caisse with a handle.