In French cuisine, the term "à la Crécy" refers to a dish that is garnished or prepared with carrots. It is named after the town of Crécy in France, which is known for its carrot production. The dish typically involves carrots being cooked and used as a key ingredient or garnish.
One classic example of a dish prepared à la Crécy is "Potage Crécy," which is a carrot soup. It is made by simmering carrots along with other vegetables, such as onions, celery, and potatoes, and then pureeing them into a smooth soup. The soup may be further enhanced with the addition of cream, herbs, or spices to suit individual preferences.