a table napkin

an alcoholic drink taken to stimulate the appetite before a meal

dishes served between the main dish and a sweet dish, especially at a formal meal; a dessert

an appetizer served in small portions before the main part of a meal

a small cup of strong black coffee served after dinner

menu of the day

the ability to behave in a correct and confident way in different situations

a master stroke, often used to describe a particularly impressive or successful dish

strictly required, as by etiquette, usage, or fashion

 fine or gourmet cooking

a traditional French confectionery made from a firm, set fruit paste; fruit jelly

duck or goose cooked in its own fat and preserved

a cream soup of potatoes and leeks, usually served chilled

the color red

a cooked mixture of butter or other fat and flour used to thicken sauces

the gathering and preliminary preparation of the ingredients and equipment to be used in cooking or serving food

a store selling foods requiring little preparation for serving, as cooked meats, cheese, salads

a bakery that specializes in baking and selling bread

a baked tart with a savory filling thickened with eggs

soup or stew containing several kinds o f seafood, usually combined with olive oil, tomatoes, and saffron