"In the style of Chalon-sur-Saône" in Burgundy. An elaborate garnish for poultry and sweetbreads of cockscombs and kidneys, mushrooms and truffles bound in white sauce.

"Trawler's style." Normally refers to a dish using any flat fish caught with a trawler.

A garnish of fish quenelles, mushrooms, soft roes, crayfish, sliced truffles and heart-shaped croûtons served with sauce Chambord, for large braised fish.

"In the style of Champagne." A garnish of stuffed braised onions and cabbage balls with Anna potatoes and demi-glace. Can describe food cooked in champagne or with products such as pâtés or andouillettes.

A garnish of glazed pearl onions, potatoes parisienne and demi-glace sauce for meats.

A garnish of small round slices of carrot and mushrooms and peas with sauce Madeira usually for pieces of meat.

"In the style of the canoness." A garnish of tartlets with tiny carrots in cream with truffles.

"In the style of the charcutier." With sauce Robert with a julienne of gherkins (US: dill pickles) added just before serving. Mainly served with pork chops and other meats.

"In the style of Charentes." This indicates the presence of truffles or Pineau (a white wine and brandy apéritif) in the dish, as these are both common in Charentes.

"In the style of Charolles." A garnish of croustades filled with puréed turnips and cauliflower Villeroy, breaded and fried with pastry shells with glazed carrots for large joints of meat.