| MARINIERE | Breton-style jersey/top; or, a French culinary term for moules cooked in white wine, onion and herbs (9) |
| NOUVELLECUISINE | Fitting in elusive clue on a French culinary style (8,7) |
| COQAUVIN | French dish of chicken stewed with red wine, onions and mushrooms (3,2,3) |
| RANCH | Type of salad dressing containing buttermilk, garlic, onion and herbs (5) |
| SURREALISM | Short county boxer's married, Breton style |
| CREWNECK | What could be Jersey's top team on channel |
| CREWNECKS | Jersey tops impudence among gangs (4,5) |
| NAVY | Shade of blue used for Guernseys, blazers and nautical or Breton styles (4) |
| CHIFFONADE | French culinary term for a "crumpled" preparation of ribboned or shredded herbs or leafy vegetables as a garnish for soup or salad (10) |
| FLAMBE | French culinary term for a cookery procedure in which bananas, cherries, crepes or steaks are served dressed in blazing liquor; or, a Chinese copper-red glaze flecked with blue/purple (6) |
| BALLOTINE | French culinary term for a "package of goods" in the form of a boned stuffed roulade of poultry tied into a bundle or parcel with string (9) |
| CHIFFONNADE | French culinary term for leaf vegetables like lettuce and sorrel, cut into shreds or strips and used as a garnish |
| GRATIN | French culinary term for a dish, such as dauphinoise, with a browned crust of breadcrumbs or cheese (6) |
| CREVETTE | French culinary term for a large shrimp/prawn served in its shell (8) |
| ROUX | French culinary term, from "brown, russet", for cooked butter and flour used as a thickener for sauces (4) |
| CHASSEUR | Crushes a concoction cooked in white wine and mushrooms (8) |
| JULIENNE | French culinary term referring to a portion of vegetables cut into matchstick-sized pieces as a garnish; or, a consomme to which a mixture of said allumette has been added (8) |
| GOBO | A screen shielding a lens from light; a device masking a microphone from extraneous noise; or, a Japanese culinary term for burdock root (4) |
| ACID | A culinary term for a sharp- or sour-tasting ingredient, such as lemon/lime juice, vinegar or wine (4) |
| AMANDINE | A protein found in bitter or sweet oval kernels used to make amaretti; a candle, cosmetic cream, garnish or Romanian chocolate cake prepared in some way from said nuts; or, a French "pomme de terre" w |
