Attereaux a la Nicoise a French food made of thick pieces of tuna, olives and mushrooms threaded into a skewer, breaded (with breadcrumbs) and then deep-fried. Attereaux a la Nicoise is a kind of Attereaux, French dishes threaded through a skewer.

Agneau Blanc (literally means white lamb) is the French term for "Young lamb" or "Spring lamb". Agneau Blanc which is also sometimes called Laiton is slaughtered at an age of about 70 to 150 days when it weighs 20 to 25 kilograms (44 to 55 pounds). Its diet is based on both milk and grass, yielding meat that is dark pink and firm when raw. The fat is white. The meat becomes very tender when cooked. About three-fourths of the lamb sold in France is of this type. Agneau Blanc is also known as Agneau de Boucherie

Agneau Gris d'Herbage which is also known as Broutard, Broutart, Agneau Gris, or Agneau de Broutart is the French term for a lamb from around 150 to 300 days, weighing 20 to 30 kg (44 – 66 lbs) living on a diet of grass. The flesh of this lamb is darker and stronger in taste than that of Agneau de Lait and Agneau de Boucherie.

Anchois a la Burlington refers to French appetizer made of small fillets of anchovies that is seasoned with oil and vinegar, and then rolled and served on slices of hard -boiled egg, garnished with shredded lettuce.

Anchois a la Diable refers to French appetizer made from devilled anchovies. Anchovies are devilled by adding hot condiments or higly spiced seasonings, like chili, pepper and many other hot spices

Anchois a la Natal is a French appetizer made of anchovy flavored whipped cream heaped on small rounds of bread and butter and then topped with curled fillets of anchovies.