| POTAUFEU | A traditional French stew (3-2-3) |
| CRUDITES | A traditional French hors d'oeuvre of mixed raw vegetables (8) |
| APERITIF | Pastis is a traditional French one (8) |
| ALOUETTE | Traditional French kids' song |
| KISS | Part of a traditional French greeting |
| TOILE | - de Jouy; fabric printed with a traditional French pastoral scene in colours from dark red to soft pink, blues, black to lilac, violet or brown (5) |
| MARMITE | Savoury food made from yeast extract typically spread on toast; or, a traditional French earthenware cooking pot (7) |
| ONION | Vegetable with concentric layers, often pickled, studded with cloves or used to make bhajis or a traditional French soup (5) |
| HAUTECUISINE | Best traditional French cooking |
| BAGUETTES | Traditional French loaves made with four ingredients (9) |
| BEAST | Traditional French folktale, Beauty And The ... |
| SABOT | Traditional French/Breton clog (5) |
| BERET | Traditional French or Basque hat (5) |
| RONDEAU | Traditional French poetic form exemplified by "In Flanders Fields" |
| PONT | Sur le ___ d'Avignon, traditional French song (4) |
| CHERVIL | One of the four traditional French fines herbes (7) |
| CEINTURE | ___ flechee (Also worn in traditional French-Canadian apparel, alternative name of #50-Across' answe |
| FRICASSEE | French stew of chicken served in a white sauce (9) |
| BOUILLABAISSE | A rich French stew or soup of fish and vegetables |
| DAUBE | French stew, especially of beef, traditionally made in a terracotta pot |
