Now usually/ˈflɒrəntiːn/. Cookery. Prepared in a style characteristic of Florence. Of eggs, fish, etc.: served on a bed of spinach; more generally…

Cookery. Frequently as postmodifier. Designating any of various dishes originating in or characteristic of Provence, now typically a dish cooked in…

Cookery. as postmodifier: designating various dishes cooked in a supposedly Polish style, esp. a dish consisting of a boiled vegetable topped with a…

Cookery. Designating food, esp. sliced potatoes, cooked or served with onions, or with an onion sauce. Frequently placed after the noun, and as à l…

Cookery. Frequently as postmodifier. Designating a dish belonging to or characteristic of Provence; = Provençale, adj. 2.

Of, belonging to, or characteristic of Strasbourg.

Designating dishes or items of food characteristic of Nice or the surrounding region, spec. a dish garnished with tomatoes, olives, capers…

Of food: prepared à la Portugaise (see sense A. 1).

The name of a province in south-western China, used attributively (with reversed stress) to designate the distinctively spicy cuisine originating…

Of or relating to the Périgord region in the department of Dordogne in south-west France; of or relating to the gastronomic specialities associated…

Designating dishes associated with, originating in, or characteristic of Capri, esp. a type of salad consisting of sliced mozzarella cheese…