Here are the definitions for the letter "c"

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Chapeau

"hat"; small round loaf, topped with a little dough hat.

Chapelure

bread crumbs.

Chapon

capon, or castrated chicken.

Chapon de mer

Mediterranean fish, in the rascasse or scorpion-fish family.

Charbon de bois, au

charcoal-grilled.

Charentais

variety of sweet cantaloupe, or melon, originally from the Charentes, on the Atlantic coast.

Charlotte

classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold; in the hot version, the dish is lined with crustless white bread saut?ed in butter, filled with fruit compote and baked. Also a potato variety.

Charolais

area of Burgundy; light colored cattle producing high-quality beef; also, firm white cylinder of cheese made with goat's or cow's milk, or a mixture of the two.

Chartreuse

dish of braised partridge and cabbage; also herb and spiced-based liqueur made by the Chartreuse monks in the Savoie.

Chasseur

hunter; also, sauce with white wine, mushrooms, shallots, tomatoes, and herbs.

Chateaubriand

thick filet steak, traditionally served with saut?ed potatoes and a sauce of white wine, dark beef stock, butter, shallots, and herbs, or with a b?arnaise sauce.

Chaud(e)

hot or warm.

Chaud-froid

"hot-cold"; cooked poultry dish served cold, usually covered with a cooked sauce, then with aspic.

Chaudr

Atlantic fish stew, often including sole, skate, small eels, potatoes, butter, white wine, and seasoning.

Chausson

a filled pastry turnover, sweet or savory.