"In the style of Cambrai"

A garnish of tartlets stuffed with puréed foie gras, pickled ox tongue, truffles and macaroni mixed with a duxelles and chopped ham and sauce suprême, used as a garnish for poultry and sweetbreads.

"In the style of Cancale" in Brittany. A garnish of oysters (local ones), with shrimps bound with Normandy sauce, for fish.

"In the style of Cannes" in Nice. It often refers to a finely cut, ratatouille-like dish.

"In the style of the boatman." This usually applies to freshwater fish poached in white wine and garnished with sliced shallots, mushrooms and crayfish tails with sauce canotière.

"In the style of Cantal." Either coated with Cantal cheese or with a sauce containing it.

A garnish of Cantonese fried rice and prawns (US: shrimp).

A garnish of stuffed cabbage balls, mushrooms with forcemeat, and Madeira sauce, for joints of meat.

"In the style of Carcassonne"

Coloured red or pink in some way, for example with cochineal, crème de cassis or raspberry purée. For fish, this would be a garnish of slices of lobster and truffles with sauce cardinal. Probably named for Cardinal Mazarin, effective ruler of France in the middle of the 17th century.