À l’auscitaine is French for "in the style of Auch"

"Austrian style." Various dishes seasoned with paprika. Fennel or soured cream (US: cultured sour cream) may be included.

À l’auvergnate is French for "in the style of the Auvergne", generally with pork, sausage and cabbage. Can also indicate the inclusion of cheeses such as Cantal.

Cooked in white wine with rice, onions, red peppers and tomatoes.

"In the style of the Auge valley." With cream, apples and Calvados, usually served with duck, chicken or veal.

Steamed

"In the style of Veronica." With green grapes, cream and wine.

À l’avesnoise is French for "in the style of Avesnes"

À l’aveyronnaise is French for "in the style of Aveyron"

"In the style of the gypsy." Refers to dishes with a garnish of tongue and ham, chopped and mixed with mushrooms and truffle, flavoured with Madeira and tarragon.