"In Créole style." If describing sweet dishes or desserts this will indicate a dish served with rice and often flavoured with orange.

"In the style of Creuse"

Vegetables eaten raw, simply seasoned with salt. For example, artichokes and cherry tomatoes.

"In the style of Cuba." A garnish of tartlets containing concassée of tomatoes, red peppers and garlic, for meat, tournedos and noisettes.

Meat, usually beef, tender enough to be cut with a spoon. Boeuf à la mode is sometimes given this name.

To be eaten with a spoon.

"In the style of the farmer." A hearty country soup with vegetables, bread and sometimes bacon.

"In the style of Curnonsky." A garnish of grilled tomatoes and ox marrow in a brandy, port and truffle sauce, good with tournedos.

A garnish of large mushrooms, puréed chestnuts, cock’s kidneys, cockscombs and truffles cooked in Madeira, usually for tournedos and noisettes or roast chicken.