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3. a fish soup from the port city of Marseille
5. a slow-cooked stew made up of poultry, sausages, pork and beans from southern France
7. sliced raw potatoes baked in cream
8. considered a well-known delicacy of French cuisine, made using edible frogs
11. a dish from bourgogne involving cooking meat in very hot oil then dipping in sauce
13. a hot sandwich filled with ham and cheese
14. savoury tart filled with cream, eggs and bacon in an open pastry case
17. a pancake used with buckwheat flour and a savoury filling
18. a food product made from duck or goose liver
20. snails cooked with garlic butter, chicken stock and wine

1. beef braised in red white and beef stock, and flavoured with carrots, onions, garlic and herbs
2. a veal stew served in a white sauce
4. a soup of gently fried onions
6. a dish of raw ground beef
9. a pie of mincemeat topped with potato
10. sauerkraut with salted meats and charcuterie
12. a dish of chicken, capsicum, tomatoes, onions and garlic
15. literally means 'pot on the fire' and is a dish of slowly boiled meat and vegetables
16. a speciality made up of a mix of fresh vegetables
19. a dish of chicken braised with wine, which may date back to ancient Gaul and the Romans