Chequered. Like a chess board.

A brand of the finest French butter, preferred by chefs, from a commune in Poitou-Charentes.

A small, mild, round cow's milk cheese with small holes and a yellow rind from Périgord. It is made at the Abbey of Échourgnac.

A dish from Charentes where food is cooked over pine needles, most frequently mussels.

Vegetable peeler often used for asparagus.

Peel. Rind, as in orange rind or lemon peel. It may also mean bark, as in cinnamon.

Crushed. Often used to describe crushed potatoes, pommes écrassées. These are usually new potatoes roughly crushed with a fork.

Crayfish split lengthways and flamed with brandy, cooked with mirepoix and served in a white wine sauce.