A popular salad in French restaurants and bistros, this salad is named after the city from which it originates. With lettuce piled up and egg set in the center, the salad also includes olive oil, garlic clove, butter, bacon and Dijon mustard. Name this salad.

This is an appetizer mainly found in the eastern part of French Riviera, Northern Italy and Monaco. A kind of fritter stuffed with Swiss chard and ricotta among other ingredients, this dish originates from Monaco. Name this dish.

This appetizer is a type of thin unleavened pancake or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. Name the French variation of this preparation.

________ are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. The name of this appetizer when translated means "raw things". Name the preparation.

The dish of Liguarian origin has become a staple of Nice cuisine. It is a dish of flatbread with toppings and is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping usually consists of caramelised onions, black olives, and anchovies. Name this dish.