| 100% | RACKOFLAMB | 10 | Meat entree sometimes French trimmed and decorated with manchettes |
| 36% | LORRAINE | 8 | French quiche with bacon and sometimes cheese |
| 30% | SLIPWARE | 8 | Pottery coated and decorated with liquid clay |
| 29% | LAMBCHOPS | 9 | Entree sometimes paired with mint jelly |
| 29% | ROTI | 4 | French meat entree |
| 28% | FURNISH | 7 | To decorate with tables and chairs |
| 28% | RAGOUT | 6 | French meat and vegetable stew |
| 28% | TURKEYBURGERS | 13 | Entrees with lean meat patties |
| 27% | LAMB | 4 | Meat sometimes served with mint jelly |
| 27% | BLEU | 4 | French color sometimes associated with cheese |
| 27% | SAUSAGE | 7 | Meat with "Polish" and "Italian" varieties |
| 27% | TARTUFFE | 8 | French comedy with Elmire and Orgon |
| 27% | SNIP | 4 | Trim with small and quick strokes |
| 27% | HAM | 3 | Meat that's sometimes served with eggs |
| 27% | BURGERS | 7 | Meat sandwiches that go with French fries |
| 27% | PORK | 4 | Meat served with sweet and sour sauce |
| 27% | HAM | 3 | Meat with Smithfield and Black Forest varieties |
| 27% | MENU | 4 | List with entrees and desserts |
| 26% | GALANTINE | 9 | French dish of poached meat covered with aspic |
| 26% | TACO | 4 | Entree item garnished with lime and radish, maybe |
| 26% | BEARNAISE | 9 | French sauce made with butter, eggs and herbs |
| 26% | BECHAMEL | 8 | French sauce made with white roux and milk |
| 26% | PETANQUE | 8 | French bowling game with boules and a jack |
| 26% | ROCOCO | 6 | French 1700s art with ornate details and pastels |
| 26% | CLAFOUTIS | 9 | French fruit and batter pastry made with cherries |
| 26% | RIZAULAIT | 9 | French dessert made with rice, milk and sugar |
| 26% | KIRROYALE | 9 | French cocktail with champagne and creme de cassis |
| 26% | VEALOSCAR | 9 | Dish with crab meat and Béarnaise |
| 26% | RAGU | 4 | Italian sauce with meat and tomatoes |
| 26% | HORN | 4 | Instrument with French and English varieties |