| CHASSEUR | Meaning "hunter", word denoting a classic French sauce of mushrooms, shallots and white wine (8) |
| HUNTERS | - sauce; consisting of mushrooms, shallots, herbs and demi-glace, another name for sauce chasseur (7 |
| BEARNAISE | Classic French sauce |
| LYONNAISE | French sauce of demi-glace, white wine vinegar and onions (9) |
| MARENGO | Served with a sauce of mushrooms, tomatoes, olives, oil and wine |
| CACCIATORE | From the Italian meaning "hunter", a tomato, rosemary and garlic-based sauce for chicken or rabbit (10) |
| BECHAMEL | White sauce based on milk infused with bay leaves, peppercorns, shallots and herbs, gradually added to roux (8) |
| APERITIF | Dubonnet is a classic French one (8) |
| RIESLING | Cut first piece of cheese to go with small fish and white wine (8) |
| SYLLABUB | Whipped-cream pudding traditionally flavoured with lemon and white wine or sherry (8) |
| DUXELLES | Mushroom, shallot and herb mixture used for beef Wellington or crostini (8) |
| TARRAGON | Aromatic perennial herb of the daisy family widely used in classic French cooking (8) |
| HALLOUMI | Peeled shallot and cumin for cheese (8) |
| ONLYJUST | Barely produced Lyon stew with French sauce on time (4,4) |
| BORDELAISE | Description of a French sauce based on demi-glace, shallots and red wine such as claret (10) |
| PETANQUE | Classic French game (8) |
| INCA | Former currency of India equal to one-sixteenth of a rupee or 12 pies; or, linked with "pommes" for a classic French dish of layered sliced potatoes, baked until brown (4) |
| VELOUTES | Creamy French sauces |
| COQAUVIN | Classic French dish. (3,2,3) |
| MIGNONETTE | Fragrant herbaceous flower Reseda ; a variety of French lace; or, a shallot and vinegar sauce as a classic accoutrement for freshly-shucked oysters (10) |
