A method of preparing fowl and poultry, where the back is split apart and the bird is flattened down the breast, looking somewhat like a toad; spatchcock.
A type of piquantsauce flavored with tarragon, lemon or vinegar, and other spices, that is traditionally served with a fowl cooked in the crapaudine style.
An heirloom variety of beet originating in France, and considered possibly the oldest beet cultivar.File:Betterave Crapaudine La Rochelle.JPG|thumb|Oven-roasted crapaudine beets