Casseron is the French for "cuttlefish", particularly is in Charentes, a region in the west of France. Cuttlefish belong to the same group of animals as the octopuses, squid and nautilus and like a snail they are all molluscs. The scientific name for a cuttlefish is Sepia . Casseron is used as food in the Mediterranean, some parts of Asia and elsewehere. Its ink are used in various dishes such as Nero di Seppia and Crni Rižot is Italy and Croatia, respectively. In Asia, are dried and served fried as snack. In years gone by, Sepia ink which is derived from cuttlefish, was used by artists for their paintings. For the cuttlefish this ink is a decoy, a means of escape from predators. If a large fish were to attack a cuttlefish it would eject a cloud of dark brown, almost black ink towards its attacker, then they can escape their predators. In the Philippines, they are sold dried on the markets, in the groceries in plastic packs and served fried as snacks or breakfast food with Fried rice (Sinangag) or roasted over charcoal on barbacue stick and sold on the streets. Squid is also served in the same way. How I miss this grilled/roasted Sepia. Casseron is also known as Seiche.

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Cassolette refers to a French food made of morsels (small or piece of food) which is generally presented in a small casserole. Cassolette is usually topped with a pastry or mash potatoes which can either be sweet or savory and served as an appetizer or dessert in the dish of the same name (Cassolette). A Cassolette is also a kind of dish with a handle; a Caisse.

Craquelot is another name for Bouffi which refers to French dish made of herring that is is hardly salted then smoked; smoked herring Craquelot is one of the many different ways of cooking herring in Normandy. Other variations are Kipper, Hareng Saur, or Gendarme.

Crique refers to a potato pancake from the Auvergne, France; a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter - a dish which is typical of the Ardèche in the RhônAlpes region of France. The potato is known in the Ardèche occitan dialect as the "Tartifle "

Creme d'Asperges is the French cream of white asparagus soup with rice. It is made of white asparagus which is abundant in Europe during the spring time, chicken stock, rice and finished of with milk or cream. It is popularly known in other countries as Cream of Asparagus Soup and always available as a ready-made product.

Crepe Dentelle is the French culinary term referring to a very thin, lace-like or lace-thin sweet crepe or pancake from Britanny. Dentelle is the French word for "Lace" and this pancake is very thin as to suggest a resemblance to a lace