Javascript doit fonctionner ! Activez-le et rechargez cette page.
Le Rézo de JeuxDeMots
• Types de relations
• Types de noeuds
• Consolider
le terme
  Options  
             

  Filtrage type relations : +   - (ex: 4, 12, 18, 36, 444, 555, 777)
  Filtrage valeur :          min   max
  Filtrage type noeuds :   +   - (ex: 4, 6, 8, 9, 10, 12, 18, 36, 444, 555, 777)

  Présentation de sortie :   (ex: -rien-, cloud, nicecloud)
 

'en:ail'
(id=14935513 ; fe=en:ail ; type=1 ; niveau=200 ; luminosité=25 ; somme entrante=36869 creation date=2020-09-26 touchdate=2026-01-06 13:06:07.000)
≈ 239 relations sortantes

  1. en:ail -- r_associated #0: 188 / 1 -> médecine
    n1=en:ail | n2=médecine | rel=r_associated | relid=0 | w=188
  2. en:ail -- r_associated #0: 75 / 0.399 -> ail d'Orient
    n1=en:ail | n2=ail d'Orient | rel=r_associated | relid=0 | w=75
  3. en:ail -- r_associated #0: 75 / 0.399 -> ail des jardins
    n1=en:ail | n2=ail des jardins | rel=r_associated | relid=0 | w=75
  4. en:ail -- r_associated #0: 75 / 0.399 -> ail des ours
    n1=en:ail | n2=ail des ours | rel=r_associated | relid=0 | w=75
  5. en:ail -- r_associated #0: 75 / 0.399 -> ail des vignes
    n1=en:ail | n2=ail des vignes | rel=r_associated | relid=0 | w=75
  6. en:ail -- r_associated #0: 75 / 0.399 -> ail doré
    n1=en:ail | n2=ail doré | rel=r_associated | relid=0 | w=75
  7. en:ail -- r_associated #0: 75 / 0.399 -> ail rocambole
    n1=en:ail | n2=ail rocambole | rel=r_associated | relid=0 | w=75
  8. en:ail -- r_associated #0: 75 / 0.399 -> ail rose
    n1=en:ail | n2=ail rose | rel=r_associated | relid=0 | w=75
  9. en:ail -- r_associated #0: 75 / 0.399 -> aïoli
    n1=en:ail | n2=aïoli | rel=r_associated | relid=0 | w=75
  10. en:ail -- r_associated #0: 75 / 0.399 -> amaryllidacée
    n1=en:ail | n2=amaryllidacée | rel=r_associated | relid=0 | w=75
  11. en:ail -- r_associated #0: 75 / 0.399 -> bulbe
    n1=en:ail | n2=bulbe | rel=r_associated | relid=0 | w=75
  12. en:ail -- r_associated #0: 75 / 0.399 -> condiment
    n1=en:ail | n2=condiment | rel=r_associated | relid=0 | w=75
  13. en:ail -- r_associated #0: 75 / 0.399 -> cuisine
    n1=en:ail | n2=cuisine | rel=r_associated | relid=0 | w=75
  14. en:ail -- r_associated #0: 75 / 0.399 -> cuisine
    (art culinaire)
    n1=en:ail | n2=cuisine
    (art culinaire)
    | rel=r_associated | relid=0 | w=75
  15. en:ail -- r_associated #0: 75 / 0.399 -> fort
    n1=en:ail | n2=fort | rel=r_associated | relid=0 | w=75
  16. en:ail -- r_associated #0: 75 / 0.399 -> gousse
    n1=en:ail | n2=gousse | rel=r_associated | relid=0 | w=75
  17. en:ail -- r_associated #0: 75 / 0.399 -> monocotylédone
    n1=en:ail | n2=monocotylédone | rel=r_associated | relid=0 | w=75
  18. en:ail -- r_associated #0: 75 / 0.399 -> plante
    n1=en:ail | n2=plante | rel=r_associated | relid=0 | w=75
  19. en:ail -- r_associated #0: 75 / 0.399 -> plante potagère
    n1=en:ail | n2=plante potagère | rel=r_associated | relid=0 | w=75
  20. en:ail -- r_associated #0: 75 / 0.399 -> puissant
    n1=en:ail | n2=puissant | rel=r_associated | relid=0 | w=75
  21. en:ail -- r_associated #0: 75 / 0.399 -> tête d'ail
    n1=en:ail | n2=tête d'ail | rel=r_associated | relid=0 | w=75
  22. en:ail -- r_associated #0: 75 / 0.399 -> vampire
    n1=en:ail | n2=vampire | rel=r_associated | relid=0 | w=75
  23. en:ail -- r_associated #0: 75 / 0.399 -> vivace
    n1=en:ail | n2=vivace | rel=r_associated | relid=0 | w=75
  24. en:ail -- r_associated #0: 70 / 0.372 -> ail
    [carac]
    doux
    n1=en:ail | n2=ail
    [carac]
    doux | rel=r_associated | relid=0 | w=70
  25. en:ail -- r_associated #0: 70 / 0.372 -> ail blanc
    n1=en:ail | n2=ail blanc | rel=r_associated | relid=0 | w=70
  26. en:ail -- r_associated #0: 70 / 0.372 -> ail caréné
    n1=en:ail | n2=ail caréné | rel=r_associated | relid=0 | w=70
  27. en:ail -- r_associated #0: 70 / 0.372 -> ail commun
    n1=en:ail | n2=ail commun | rel=r_associated | relid=0 | w=70
  28. en:ail -- r_associated #0: 70 / 0.372 -> ail cultivé
    n1=en:ail | n2=ail cultivé | rel=r_associated | relid=0 | w=70
  29. en:ail -- r_associated #0: 70 / 0.372 -> ail d'Espagne
    n1=en:ail | n2=ail d'Espagne | rel=r_associated | relid=0 | w=70
  30. en:ail -- r_associated #0: 70 / 0.372 -> ail de cerf
    n1=en:ail | n2=ail de cerf | rel=r_associated | relid=0 | w=70
  31. en:ail -- r_associated #0: 70 / 0.372 -> ail de la Sainte-Victoire
    n1=en:ail | n2=ail de la Sainte-Victoire | rel=r_associated | relid=0 | w=70
  32. en:ail -- r_associated #0: 70 / 0.372 -> ail des bois
    n1=en:ail | n2=ail des bois | rel=r_associated | relid=0 | w=70
  33. en:ail -- r_associated #0: 70 / 0.372 -> ail des champs
    n1=en:ail | n2=ail des champs | rel=r_associated | relid=0 | w=70
  34. en:ail -- r_associated #0: 70 / 0.372 -> ail nouveau
    n1=en:ail | n2=ail nouveau | rel=r_associated | relid=0 | w=70
  35. en:ail -- r_associated #0: 70 / 0.372 -> ail pressé
    n1=en:ail | n2=ail pressé | rel=r_associated | relid=0 | w=70
  36. en:ail -- r_associated #0: 70 / 0.372 -> alimentation
    n1=en:ail | n2=alimentation | rel=r_associated | relid=0 | w=70
  37. en:ail -- r_associated #0: 70 / 0.372 -> botanique
    n1=en:ail | n2=botanique | rel=r_associated | relid=0 | w=70
  38. en:ail -- r_associated #0: 70 / 0.372 -> bulbe
    (botanique)
    n1=en:ail | n2=bulbe
    (botanique)
    | rel=r_associated | relid=0 | w=70
  39. en:ail -- r_associated #0: 70 / 0.372 -> cuisine provençale
    n1=en:ail | n2=cuisine provençale | rel=r_associated | relid=0 | w=70
  40. en:ail -- r_associated #0: 70 / 0.372 -> haleine
    n1=en:ail | n2=haleine | rel=r_associated | relid=0 | w=70
  41. en:ail -- r_associated #0: 70 / 0.372 -> ingrédient de cuisine
    n1=en:ail | n2=ingrédient de cuisine | rel=r_associated | relid=0 | w=70
  42. en:ail -- r_associated #0: 70 / 0.372 -> odeur
    n1=en:ail | n2=odeur | rel=r_associated | relid=0 | w=70
  43. en:ail -- r_associated #0: 70 / 0.372 -> oignon
    n1=en:ail | n2=oignon | rel=r_associated | relid=0 | w=70
  44. en:ail -- r_associated #0: 70 / 0.372 -> parfum
    n1=en:ail | n2=parfum | rel=r_associated | relid=0 | w=70
  45. en:ail -- r_associated #0: 65 / 0.346 -> ail à trois angles
    n1=en:ail | n2=ail à trois angles | rel=r_associated | relid=0 | w=65
  46. en:ail -- r_associated #0: 65 / 0.346 -> ail chinois
    n1=en:ail | n2=ail chinois | rel=r_associated | relid=0 | w=65
  47. en:ail -- r_associated #0: 65 / 0.346 -> ail cuit
    n1=en:ail | n2=ail cuit | rel=r_associated | relid=0 | w=65
  48. en:ail -- r_associated #0: 65 / 0.346 -> ail de chien
    n1=en:ail | n2=ail de chien | rel=r_associated | relid=0 | w=65
  49. en:ail -- r_associated #0: 65 / 0.346 -> ail écrasé
    n1=en:ail | n2=ail écrasé | rel=r_associated | relid=0 | w=65
  50. en:ail -- r_associated #0: 65 / 0.346 -> ail entier
    n1=en:ail | n2=ail entier | rel=r_associated | relid=0 | w=65
  51. en:ail -- r_associated #0: 65 / 0.346 -> ail fistuleux
    n1=en:ail | n2=ail fistuleux | rel=r_associated | relid=0 | w=65
  52. en:ail -- r_associated #0: 65 / 0.346 -> ail frais
    n1=en:ail | n2=ail frais | rel=r_associated | relid=0 | w=65
  53. en:ail -- r_associated #0: 65 / 0.346 -> ail haché
    n1=en:ail | n2=ail haché | rel=r_associated | relid=0 | w=65
  54. en:ail -- r_associated #0: 65 / 0.346 -> ail hâché
    n1=en:ail | n2=ail hâché | rel=r_associated | relid=0 | w=65
  55. en:ail -- r_associated #0: 65 / 0.346 -> ail sec
    n1=en:ail | n2=ail sec | rel=r_associated | relid=0 | w=65
  56. en:ail -- r_associated #0: 65 / 0.346 -> ail serpentin
    n1=en:ail | n2=ail serpentin | rel=r_associated | relid=0 | w=65
  57. en:ail -- r_associated #0: 65 / 0.346 -> ail triquètre
    n1=en:ail | n2=ail triquètre | rel=r_associated | relid=0 | w=65
  58. en:ail -- r_associated #0: 65 / 0.346 -> aillé
    n1=en:ail | n2=aillé | rel=r_associated | relid=0 | w=65
  59. en:ail -- r_associated #0: 65 / 0.346 -> allium
    n1=en:ail | n2=allium | rel=r_associated | relid=0 | w=65
  60. en:ail -- r_associated #0: 65 / 0.346 -> Allium sativum
    n1=en:ail | n2=Allium sativum | rel=r_associated | relid=0 | w=65
  61. en:ail -- r_associated #0: 65 / 0.346 -> bouquet garni
    n1=en:ail | n2=bouquet garni | rel=r_associated | relid=0 | w=65
  62. en:ail -- r_associated #0: 65 / 0.346 -> cuisine méditerranéenne
    n1=en:ail | n2=cuisine méditerranéenne | rel=r_associated | relid=0 | w=65
  63. en:ail -- r_associated #0: 65 / 0.346 -> eucaryote
    n1=en:ail | n2=eucaryote | rel=r_associated | relid=0 | w=65
  64. en:ail -- r_associated #0: 65 / 0.346 -> gousse d'ail
    n1=en:ail | n2=gousse d'ail | rel=r_associated | relid=0 | w=65
  65. en:ail -- r_associated #0: 65 / 0.346 -> légume
    n1=en:ail | n2=légume | rel=r_associated | relid=0 | w=65
  66. en:ail -- r_associated #0: 65 / 0.346 -> liliacées
    n1=en:ail | n2=liliacées | rel=r_associated | relid=0 | w=65
  67. en:ail -- r_associated #0: 65 / 0.346 -> persillade
    n1=en:ail | n2=persillade | rel=r_associated | relid=0 | w=65
  68. en:ail -- r_associated #0: 65 / 0.346 -> plante condimentaire
    n1=en:ail | n2=plante condimentaire | rel=r_associated | relid=0 | w=65
  69. en:ail -- r_associated #0: 65 / 0.346 -> poudre
    n1=en:ail | n2=poudre | rel=r_associated | relid=0 | w=65
  70. en:ail -- r_associated #0: 65 / 0.346 -> Provence
    n1=en:ail | n2=Provence | rel=r_associated | relid=0 | w=65
  71. en:ail -- r_associated #0: 60 / 0.319 -> agriculture
    n1=en:ail | n2=agriculture | rel=r_associated | relid=0 | w=60
  72. en:ail -- r_associated #0: 60 / 0.319 -> ail de Naples
    n1=en:ail | n2=ail de Naples | rel=r_associated | relid=0 | w=60
  73. en:ail -- r_associated #0: 60 / 0.319 -> ail sauvage
    n1=en:ail | n2=ail sauvage | rel=r_associated | relid=0 | w=60
  74. en:ail -- r_associated #0: 60 / 0.319 -> ail victorial
    n1=en:ail | n2=ail victorial | rel=r_associated | relid=0 | w=60
  75. en:ail -- r_associated #0: 60 / 0.319 -> ailloli
    n1=en:ail | n2=ailloli | rel=r_associated | relid=0 | w=60
  76. en:ail -- r_associated #0: 60 / 0.319 -> aioli
    n1=en:ail | n2=aioli | rel=r_associated | relid=0 | w=60
  77. en:ail -- r_associated #0: 60 / 0.319 -> Alimentation
    n1=en:ail | n2=Alimentation | rel=r_associated | relid=0 | w=60
  78. en:ail -- r_associated #0: 60 / 0.319 -> Allium
    n1=en:ail | n2=Allium | rel=r_associated | relid=0 | w=60
  79. en:ail -- r_associated #0: 60 / 0.319 -> aromate
    n1=en:ail | n2=aromate | rel=r_associated | relid=0 | w=60
  80. en:ail -- r_associated #0: 60 / 0.319 -> art culinaire
    n1=en:ail | n2=art culinaire | rel=r_associated | relid=0 | w=60
  81. en:ail -- r_associated #0: 60 / 0.319 -> artichauts à la barigoule
    n1=en:ail | n2=artichauts à la barigoule | rel=r_associated | relid=0 | w=60
  82. en:ail -- r_associated #0: 60 / 0.319 -> bœuf bourguignon
    n1=en:ail | n2=bœuf bourguignon | rel=r_associated | relid=0 | w=60
  83. en:ail -- r_associated #0: 60 / 0.319 -> beurre
    n1=en:ail | n2=beurre | rel=r_associated | relid=0 | w=60
  84. en:ail -- r_associated #0: 60 / 0.319 -> biconte
    n1=en:ail | n2=biconte | rel=r_associated | relid=0 | w=60
  85. en:ail -- r_associated #0: 60 / 0.319 -> biologie
    n1=en:ail | n2=biologie | rel=r_associated | relid=0 | w=60
  86. en:ail -- r_associated #0: 60 / 0.319 -> blanquette à l'ail
    n1=en:ail | n2=blanquette à l'ail | rel=r_associated | relid=0 | w=60
  87. en:ail -- r_associated #0: 60 / 0.319 -> blanquette d'agneau
    n1=en:ail | n2=blanquette d'agneau | rel=r_associated | relid=0 | w=60
  88. en:ail -- r_associated #0: 60 / 0.319 -> blanquette de veau
    n1=en:ail | n2=blanquette de veau | rel=r_associated | relid=0 | w=60
  89. en:ail -- r_associated #0: 60 / 0.319 -> caïeu
    n1=en:ail | n2=caïeu | rel=r_associated | relid=0 | w=60
  90. en:ail -- r_associated #0: 60 / 0.319 -> Chimie
    n1=en:ail | n2=Chimie | rel=r_associated | relid=0 | w=60
  91. en:ail -- r_associated #0: 60 / 0.319 -> chlorophyle
    n1=en:ail | n2=chlorophyle | rel=r_associated | relid=0 | w=60
  92. en:ail -- r_associated #0: 60 / 0.319 -> échaloter
    n1=en:ail | n2=échaloter | rel=r_associated | relid=0 | w=60
  93. en:ail -- r_associated #0: 60 / 0.319 -> en:garlic
    n1=en:ail | n2=en:garlic | rel=r_associated | relid=0 | w=60
  94. en:ail -- r_associated #0: 60 / 0.319 -> épice
    n1=en:ail | n2=épice | rel=r_associated | relid=0 | w=60
  95. en:ail -- r_associated #0: 60 / 0.319 -> être vivant
    n1=en:ail | n2=être vivant | rel=r_associated | relid=0 | w=60
  96. en:ail -- r_associated #0: 60 / 0.319 -> fines herbes
    n1=en:ail | n2=fines herbes | rel=r_associated | relid=0 | w=60
  97. en:ail -- r_associated #0: 60 / 0.319 -> fromage
    (laitage)
    n1=en:ail | n2=fromage
    (laitage)
    | rel=r_associated | relid=0 | w=60
  98. en:ail -- r_associated #0: 60 / 0.319 -> Gastronomie
    n1=en:ail | n2=Gastronomie | rel=r_associated | relid=0 | w=60
  99. en:ail -- r_associated #0: 60 / 0.319 -> gigot
    n1=en:ail | n2=gigot | rel=r_associated | relid=0 | w=60
  100. en:ail -- r_associated #0: 60 / 0.319 -> gigot d'agneau à la poêle
    n1=en:ail | n2=gigot d'agneau à la poêle | rel=r_associated | relid=0 | w=60
  101. en:ail -- r_associated #0: 60 / 0.319 -> herbe aromatique
    n1=en:ail | n2=herbe aromatique | rel=r_associated | relid=0 | w=60
  102. en:ail -- r_associated #0: 60 / 0.319 -> légume comestible
    n1=en:ail | n2=légume comestible | rel=r_associated | relid=0 | w=60
  103. en:ail -- r_associated #0: 60 / 0.319 -> liliacée
    n1=en:ail | n2=liliacée | rel=r_associated | relid=0 | w=60
  104. en:ail -- r_associated #0: 60 / 0.319 -> olla-podrida
    n1=en:ail | n2=olla-podrida | rel=r_associated | relid=0 | w=60
  105. en:ail -- r_associated #0: 60 / 0.319 -> Perdrix
    n1=en:ail | n2=Perdrix | rel=r_associated | relid=0 | w=60
  106. en:ail -- r_associated #0: 60 / 0.319 -> plante aromatique
    n1=en:ail | n2=plante aromatique | rel=r_associated | relid=0 | w=60
  107. en:ail -- r_associated #0: 60 / 0.319 -> plante
    (botanique)
    n1=en:ail | n2=plante
    (botanique)
    | rel=r_associated | relid=0 | w=60
  108. en:ail -- r_associated #0: 60 / 0.319 -> salade
    (cuisine, mets)
    n1=en:ail | n2=salade
    (cuisine, mets)
    | rel=r_associated | relid=0 | w=60
  109. en:ail -- r_associated #0: 60 / 0.319 -> sauce
    (cuisine)
    n1=en:ail | n2=sauce
    (cuisine)
    | rel=r_associated | relid=0 | w=60
  110. en:ail -- r_associated #0: 60 / 0.319 -> soufre
    n1=en:ail | n2=soufre | rel=r_associated | relid=0 | w=60
  111. en:ail -- r_associated #0: 60 / 0.319 -> tête
    n1=en:ail | n2=tête | rel=r_associated | relid=0 | w=60
  112. en:ail -- r_associated #0: 60 / 0.319 -> tomates farcies
    n1=en:ail | n2=tomates farcies | rel=r_associated | relid=0 | w=60
  113. en:ail -- r_associated #0: 60 / 0.319 -> végétal
    n1=en:ail | n2=végétal | rel=r_associated | relid=0 | w=60
  114. en:ail -- r_associated #0: 55 / 0.293 -> ail à tête ronde
    n1=en:ail | n2=ail à tête ronde | rel=r_associated | relid=0 | w=55
  115. en:ail -- r_associated #0: 55 / 0.293 -> ail cru
    n1=en:ail | n2=ail cru | rel=r_associated | relid=0 | w=55
  116. en:ail -- r_associated #0: 55 / 0.293 -> blanquette
    n1=en:ail | n2=blanquette | rel=r_associated | relid=0 | w=55
  117. en:ail -- r_associated #0: 55 / 0.293 -> fromage
    n1=en:ail | n2=fromage | rel=r_associated | relid=0 | w=55
  118. en:ail -- r_associated #0: 55 / 0.293 -> gratin
    n1=en:ail | n2=gratin | rel=r_associated | relid=0 | w=55
  119. en:ail -- r_associated #0: 55 / 0.293 -> ingrédient de recette de cuisine
    n1=en:ail | n2=ingrédient de recette de cuisine | rel=r_associated | relid=0 | w=55
  120. en:ail -- r_associated #0: 55 / 0.293 -> salade
    (cuisine)
    n1=en:ail | n2=salade
    (cuisine)
    | rel=r_associated | relid=0 | w=55
  121. en:ail -- r_associated #0: 55 / 0.293 -> sauce
    n1=en:ail | n2=sauce | rel=r_associated | relid=0 | w=55
  122. en:ail -- r_associated #0: 45 / 0.239 -> aulx
    n1=en:ail | n2=aulx | rel=r_associated | relid=0 | w=45
  123. en:ail -- r_associated #0: 40 / 0.213 -> assaisonner
    n1=en:ail | n2=assaisonner | rel=r_associated | relid=0 | w=40
  124. en:ail -- r_associated #0: 40 / 0.213 -> chimie
    n1=en:ail | n2=chimie | rel=r_associated | relid=0 | w=40
  125. en:ail -- r_associated #0: 40 / 0.213 -> vinaigre
    n1=en:ail | n2=vinaigre | rel=r_associated | relid=0 | w=40
  126. en:ail -- r_associated #0: 40 / 0.213 -> zoologie
    n1=en:ail | n2=zoologie | rel=r_associated | relid=0 | w=40
  127. en:ail -- r_associated #0: 35 / 0.186 -> ails
    n1=en:ail | n2=ails | rel=r_associated | relid=0 | w=35
  128. en:ail -- r_associated #0: 35 / 0.186 -> aromates
    n1=en:ail | n2=aromates | rel=r_associated | relid=0 | w=35
  129. en:ail -- r_associated #0: 35 / 0.186 -> en:allium
    n1=en:ail | n2=en:allium | rel=r_associated | relid=0 | w=35
  130. en:ail -- r_associated #0: 35 / 0.186 -> gastronomie
    n1=en:ail | n2=gastronomie | rel=r_associated | relid=0 | w=35
  131. en:ail -- r_associated #0: 35 / 0.186 -> légumes
    n1=en:ail | n2=légumes | rel=r_associated | relid=0 | w=35
  132. en:ail -- r_associated #0: 35 / 0.186 -> nutrition
    n1=en:ail | n2=nutrition | rel=r_associated | relid=0 | w=35
  133. en:ail -- r_associated #0: 35 / 0.186 -> plantes
    n1=en:ail | n2=plantes | rel=r_associated | relid=0 | w=35
  134. en:ail -- r_associated #0: 35 / 0.186 -> tous
    n1=en:ail | n2=tous | rel=r_associated | relid=0 | w=35
  135. en:ail -- r_associated #0: 34 / 0.181 -> souffrir
    n1=en:ail | n2=souffrir | rel=r_associated | relid=0 | w=34
  136. en:ail -- r_associated #0: 32 / 0.17 -> cuisine indienne
    n1=en:ail | n2=cuisine indienne | rel=r_associated | relid=0 | w=32
  137. en:ail -- r_associated #0: 32 / 0.17 -> poulet au curry et lait de coco
    n1=en:ail | n2=poulet au curry et lait de coco | rel=r_associated | relid=0 | w=32
  138. en:ail -- r_associated #0: 31 / 0.165 -> endurer
    n1=en:ail | n2=endurer | rel=r_associated | relid=0 | w=31
  139. en:ail -- r_associated #0: 30 / 0.16 -> Agriculture
    n1=en:ail | n2=Agriculture | rel=r_associated | relid=0 | w=30
  140. en:ail -- r_associated #0: 30 / 0.16 -> blanquette à l'ancienne
    n1=en:ail | n2=blanquette à l'ancienne | rel=r_associated | relid=0 | w=30
  141. en:ail -- r_associated #0: 30 / 0.16 -> blanquette
    (ragoűt)
    n1=en:ail | n2=blanquette
    (ragoűt)
    | rel=r_associated | relid=0 | w=30
  142. en:ail -- r_associated #0: 30 / 0.16 -> chlorophylle
    n1=en:ail | n2=chlorophylle | rel=r_associated | relid=0 | w=30
  143. en:ail -- r_associated #0: 30 / 0.16 -> cocktail
    n1=en:ail | n2=cocktail | rel=r_associated | relid=0 | w=30
  144. en:ail -- r_associated #0: 30 / 0.16 -> hot-dog Michigan
    n1=en:ail | n2=hot-dog Michigan | rel=r_associated | relid=0 | w=30
  145. en:ail -- r_associated #0: 30 / 0.16 -> mai
    n1=en:ail | n2=mai | rel=r_associated | relid=0 | w=30
  146. en:ail -- r_associated #0: 30 / 0.16 -> pizza
    n1=en:ail | n2=pizza | rel=r_associated | relid=0 | w=30
  147. en:ail -- r_associated #0: 30 / 0.16 -> sauce à base de tomate
    n1=en:ail | n2=sauce à base de tomate | rel=r_associated | relid=0 | w=30
  148. en:ail -- r_associated #0: 30 / 0.16 -> tracasser
    n1=en:ail | n2=tracasser | rel=r_associated | relid=0 | w=30
  149. en:ail -- r_associated #0: 27 / 0.144 -> inquiéter
    n1=en:ail | n2=inquiéter | rel=r_associated | relid=0 | w=27
  150. en:ail -- r_associated #0: 26 / 0.138 -> en:to ail
    n1=en:ail | n2=en:to ail | rel=r_associated | relid=0 | w=26
  151. en:ail -- r_associated #0: 23 / 0.122 -> ail
    n1=en:ail | n2=ail | rel=r_associated | relid=0 | w=23
  152. en:ail -- r_associated #0: 20 / 0.106 -> courgettes farcies traditionnelles, oignons, chair à saucisses et béchamel
    n1=en:ail | n2=courgettes farcies traditionnelles, oignons, chair à saucisses et béchamel | rel=r_associated | relid=0 | w=20
  153. en:ail -- r_associated #0: 20 / 0.106 -> en:osso buco
    n1=en:ail | n2=en:osso buco | rel=r_associated | relid=0 | w=20
  154. en:ail -- r_associated #0: 20 / 0.106 -> moelleux Caramel au beurre salé, micro-onde ou four
    n1=en:ail | n2=moelleux Caramel au beurre salé, micro-onde ou four | rel=r_associated | relid=0 | w=20
  155. en:ail -- r_associated #0: 20 / 0.106 -> osso bucco
    n1=en:ail | n2=osso bucco | rel=r_associated | relid=0 | w=20
  156. en:ail -- r_associated #0: 20 / 0.106 -> osso buco
    n1=en:ail | n2=osso buco | rel=r_associated | relid=0 | w=20
  157. en:ail -- r_associated #0: 20 / 0.106 -> Osso buco
    n1=en:ail | n2=Osso buco | rel=r_associated | relid=0 | w=20
  158. en:ail -- r_associated #0: 20 / 0.106 -> osso-bucco
    n1=en:ail | n2=osso-bucco | rel=r_associated | relid=0 | w=20
  159. en:ail -- r_associated #0: 20 / 0.106 -> osso-buco
    n1=en:ail | n2=osso-buco | rel=r_associated | relid=0 | w=20
  160. en:ail -- r_associated #0: 20 / 0.106 -> ossobuco
    n1=en:ail | n2=ossobuco | rel=r_associated | relid=0 | w=20
  161. en:ail -- r_associated #0: 20 / 0.106 -> pain d'asperges sauce mousseline
    n1=en:ail | n2=pain d'asperges sauce mousseline | rel=r_associated | relid=0 | w=20
  162. en:ail -- r_associated #0: 20 / 0.106 -> plat à base de poulet
    n1=en:ail | n2=plat à base de poulet | rel=r_associated | relid=0 | w=20
  163. en:ail -- r_associated #0: 20 / 0.106 -> saucisse de sanglier
    n1=en:ail | n2=saucisse de sanglier | rel=r_associated | relid=0 | w=20
  164. en:ail -- r_associated #0: 20 / 0.106 -> tarte façon ratatouille
    n1=en:ail | n2=tarte façon ratatouille | rel=r_associated | relid=0 | w=20
  165. en:ail -- r_associated #0: 20 / 0.106 -> truffes fondantes au chocolat noir, sans beurre
    n1=en:ail | n2=truffes fondantes au chocolat noir, sans beurre | rel=r_associated | relid=0 | w=20
  166. en:ail -- r_associated #0: 15 / 0.08 -> Art culinaire
    n1=en:ail | n2=Art culinaire | rel=r_associated | relid=0 | w=15
  167. en:ail -- r_associated #0: 15 / 0.08 -> art de la table
    n1=en:ail | n2=art de la table | rel=r_associated | relid=0 | w=15
  168. en:ail -- r_associated #0: 15 / 0.08 -> cuisine fine
    n1=en:ail | n2=cuisine fine | rel=r_associated | relid=0 | w=15
  169. en:ail -- r_associated #0: 15 / 0.08 -> cultivation
    n1=en:ail | n2=cultivation | rel=r_associated | relid=0 | w=15
  170. en:ail -- r_associated #0: 15 / 0.08 -> en:art of cooking
    n1=en:ail | n2=en:art of cooking | rel=r_associated | relid=0 | w=15
  171. en:ail -- r_associated #0: 15 / 0.08 -> en:art of entertaining
    n1=en:ail | n2=en:art of entertaining | rel=r_associated | relid=0 | w=15
  172. en:ail -- r_associated #0: 15 / 0.08 -> en:botanic
    n1=en:ail | n2=en:botanic | rel=r_associated | relid=0 | w=15
  173. en:ail -- r_associated #0: 15 / 0.08 -> en:botanical
    n1=en:ail | n2=en:botanical | rel=r_associated | relid=0 | w=15
  174. en:ail -- r_associated #0: 15 / 0.08 -> en:culinary art
    n1=en:ail | n2=en:culinary art | rel=r_associated | relid=0 | w=15
  175. en:ail -- r_associated #0: 15 / 0.08 -> en:cultivation
    n1=en:ail | n2=en:cultivation | rel=r_associated | relid=0 | w=15
  176. en:ail -- r_associated #0: 15 / 0.08 -> en:farming
    n1=en:ail | n2=en:farming | rel=r_associated | relid=0 | w=15
  177. en:ail -- r_associated #0: 15 / 0.08 -> en:fine dining
    n1=en:ail | n2=en:fine dining | rel=r_associated | relid=0 | w=15
  178. en:ail -- r_associated #0: 15 / 0.08 -> en:haute cuisine
    n1=en:ail | n2=en:haute cuisine | rel=r_associated | relid=0 | w=15
  179. en:ail -- r_associated #0: 15 / 0.08 -> en:vegetables
    n1=en:ail | n2=en:vegetables | rel=r_associated | relid=0 | w=15
  180. en:ail -- r_associated #0: 15 / 0.08 -> la mise en culture
    n1=en:ail | n2=la mise en culture | rel=r_associated | relid=0 | w=15
  181. en:ail -- r_associated #0: 15 / 0.08 -> mise en culture
    n1=en:ail | n2=mise en culture | rel=r_associated | relid=0 | w=15
  182. en:ail -- r_associated #0: 10 / 0.053 -> aloo jeera
    n1=en:ail | n2=aloo jeera | rel=r_associated | relid=0 | w=10
  183. en:ail -- r_associated #0: 10 / 0.053 ->
    une/la
    blanquette

    n1=en:ail | n2=
    une/la
    blanquette
    | rel=r_associated | relid=0 | w=10
  184. en:ail -- r_associated #0: 10 / 0.053 -> chymie
    n1=en:ail | n2=chymie | rel=r_associated | relid=0 | w=10
  185. en:ail -- r_associated #0: 10 / 0.053 -> crevettes à l'ail
    n1=en:ail | n2=crevettes à l'ail | rel=r_associated | relid=0 | w=10
  186. en:ail -- r_associated #0: 10 / 0.053 -> en:agriculture
    n1=en:ail | n2=en:agriculture | rel=r_associated | relid=0 | w=10
  187. en:ail -- r_associated #0: 10 / 0.053 -> en:tzatziki
    n1=en:ail | n2=en:tzatziki | rel=r_associated | relid=0 | w=10
  188. en:ail -- r_associated #0: 8 / 0.043 -> en:have a hard time
    n1=en:ail | n2=en:have a hard time | rel=r_associated | relid=0 | w=8
  189. en:ail -- r_associated #0: 7 / 0.037 -> en:be subjected to
    n1=en:ail | n2=en:be subjected to | rel=r_associated | relid=0 | w=7
  190. en:ail -- r_associated #0: 7 / 0.037 -> en:have a hard time of it
    n1=en:ail | n2=en:have a hard time of it | rel=r_associated | relid=0 | w=7
  191. en:ail -- r_associated #0: 7 / 0.037 -> en:have a rough ride
    n1=en:ail | n2=en:have a rough ride | rel=r_associated | relid=0 | w=7
  192. en:ail -- r_associated #0: 7 / 0.037 -> en:spend a hard time
    n1=en:ail | n2=en:spend a hard time | rel=r_associated | relid=0 | w=7
  193. en:ail -- r_associated #0: 7 / 0.037 -> en:to have a hard time of it
    n1=en:ail | n2=en:to have a hard time of it | rel=r_associated | relid=0 | w=7
  194. en:ail -- r_associated #0: 7 / 0.037 -> en:to have a rough ride
    n1=en:ail | n2=en:to have a rough ride | rel=r_associated | relid=0 | w=7
  195. en:ail -- r_associated #0: 7 / 0.037 -> en:undergo
    n1=en:ail | n2=en:undergo | rel=r_associated | relid=0 | w=7
  196. en:ail -- r_associated #0: 7 / 0.037 -> se ressentir
    n1=en:ail | n2=se ressentir | rel=r_associated | relid=0 | w=7
  197. en:ail -- r_associated #0: 6 / 0.032 -> en:feel the effects
    n1=en:ail | n2=en:feel the effects | rel=r_associated | relid=0 | w=6
  198. en:ail -- r_associated #0: 5 / 0.027 -> en:pain
    n1=en:ail | n2=en:pain | rel=r_associated | relid=0 | w=5
  199. en:ail -- r_associated #0: 5 / 0.027 -> en:trouble
    n1=en:ail | n2=en:trouble | rel=r_associated | relid=0 | w=5
  200. en:ail -- r_associated #0: 5 / 0.027 -> Médecine
    n1=en:ail | n2=Médecine | rel=r_associated | relid=0 | w=5
  201. en:ail -- r_associated #0: 4 / 0.021 -> ADN
    n1=en:ail | n2=ADN | rel=r_associated | relid=0 | w=4
  202. en:ail -- r_associated #0: 4 / 0.021 -> en baver
    n1=en:ail | n2=en baver | rel=r_associated | relid=0 | w=4
  203. en:ail -- r_associated #0: 4 / 0.021 -> racine
    n1=en:ail | n2=racine | rel=r_associated | relid=0 | w=4
  204. en:ail -- r_associated #0: 4 / 0.021 -> racine
    (botanique)
    n1=en:ail | n2=racine
    (botanique)
    | rel=r_associated | relid=0 | w=4
  205. en:ail -- r_associated #0: 4 / 0.021 -> racines
    n1=en:ail | n2=racines | rel=r_associated | relid=0 | w=4
  206. en:ail -- r_associated #0: 4 / 0.021 -> subir
    n1=en:ail | n2=subir | rel=r_associated | relid=0 | w=4
  207. en:ail -- r_associated #0: 3 / 0.016 -> en:plant
    n1=en:ail | n2=en:plant | rel=r_associated | relid=0 | w=3
  208. en:ail -- r_associated #0: 2 / 0.011 -> aliment
    n1=en:ail | n2=aliment | rel=r_associated | relid=0 | w=2
  209. en:ail -- r_associated #0: 2 / 0.011 -> aliment périssable
    n1=en:ail | n2=aliment périssable | rel=r_associated | relid=0 | w=2
  210. en:ail -- r_associated #0: 2 / 0.011 -> aliment
    (ce qui se mange)
    n1=en:ail | n2=aliment
    (ce qui se mange)
    | rel=r_associated | relid=0 | w=2
  211. en:ail -- r_associated #0: 2 / 0.011 -> allergène
    n1=en:ail | n2=allergène | rel=r_associated | relid=0 | w=2
  212. en:ail -- r_associated #0: 2 / 0.011 -> angiosperme
    n1=en:ail | n2=angiosperme | rel=r_associated | relid=0 | w=2
  213. en:ail -- r_associated #0: 2 / 0.011 -> archégoniate
    n1=en:ail | n2=archégoniate | rel=r_associated | relid=0 | w=2
  214. en:ail -- r_associated #0: 2 / 0.011 -> chlorobionte
    n1=en:ail | n2=chlorobionte | rel=r_associated | relid=0 | w=2
  215. en:ail -- r_associated #0: 2 / 0.011 -> embryophyte
    n1=en:ail | n2=embryophyte | rel=r_associated | relid=0 | w=2
  216. en:ail -- r_associated #0: 2 / 0.011 -> en:allergen
    n1=en:ail | n2=en:allergen | rel=r_associated | relid=0 | w=2
  217. en:ail -- r_associated #0: 2 / 0.011 -> en:eukaryote
    n1=en:ail | n2=en:eukaryote | rel=r_associated | relid=0 | w=2
  218. en:ail -- r_associated #0: 2 / 0.011 -> entité biologique
    n1=en:ail | n2=entité biologique | rel=r_associated | relid=0 | w=2
  219. en:ail -- r_associated #0: 2 / 0.011 -> entité physique
    n1=en:ail | n2=entité physique | rel=r_associated | relid=0 | w=2
  220. en:ail -- r_associated #0: 2 / 0.011 -> être vivant non humain
    n1=en:ail | n2=être vivant non humain | rel=r_associated | relid=0 | w=2
  221. en:ail -- r_associated #0: 2 / 0.011 -> être
    (individu)
    n1=en:ail | n2=être
    (individu)
    | rel=r_associated | relid=0 | w=2
  222. en:ail -- r_associated #0: 2 / 0.011 -> eucaryote corticé
    n1=en:ail | n2=eucaryote corticé | rel=r_associated | relid=0 | w=2
  223. en:ail -- r_associated #0: 2 / 0.011 -> métabionte
    n1=en:ail | n2=métabionte | rel=r_associated | relid=0 | w=2
  224. en:ail -- r_associated #0: 2 / 0.011 -> organisme vivant
    n1=en:ail | n2=organisme vivant | rel=r_associated | relid=0 | w=2
  225. en:ail -- r_associated #0: 2 / 0.011 -> organisme
    (ętre vivant)
    n1=en:ail | n2=organisme
    (ętre vivant)
    | rel=r_associated | relid=0 | w=2
  226. en:ail -- r_associated #0: 2 / 0.011 -> phanérogame
    n1=en:ail | n2=phanérogame | rel=r_associated | relid=0 | w=2
  227. en:ail -- r_associated #0: 2 / 0.011 -> phragmoplastophyte
    n1=en:ail | n2=phragmoplastophyte | rel=r_associated | relid=0 | w=2
  228. en:ail -- r_associated #0: 2 / 0.011 -> plant
    n1=en:ail | n2=plant | rel=r_associated | relid=0 | w=2
  229. en:ail -- r_associated #0: 2 / 0.011 -> plante à fleurs
    n1=en:ail | n2=plante à fleurs | rel=r_associated | relid=0 | w=2
  230. en:ail -- r_associated #0: 2 / 0.011 -> plante vasculaire
    n1=en:ail | n2=plante vasculaire | rel=r_associated | relid=0 | w=2
  231. en:ail -- r_associated #0: 2 / 0.011 -> plante verte
    n1=en:ail | n2=plante verte | rel=r_associated | relid=0 | w=2
  232. en:ail -- r_associated #0: 2 / 0.011 -> produit alimentaire
    n1=en:ail | n2=produit alimentaire | rel=r_associated | relid=0 | w=2
  233. en:ail -- r_associated #0: 2 / 0.011 -> spermaphyte
    n1=en:ail | n2=spermaphyte | rel=r_associated | relid=0 | w=2
  234. en:ail -- r_associated #0: 2 / 0.011 -> spermatophyte
    n1=en:ail | n2=spermatophyte | rel=r_associated | relid=0 | w=2
  235. en:ail -- r_associated #0: 2 / 0.011 -> stomatophyte
    n1=en:ail | n2=stomatophyte | rel=r_associated | relid=0 | w=2
  236. en:ail -- r_associated #0: 2 / 0.011 -> streptophyte
    n1=en:ail | n2=streptophyte | rel=r_associated | relid=0 | w=2
  237. en:ail -- r_associated #0: 2 / 0.011 -> trachéophyte
    n1=en:ail | n2=trachéophyte | rel=r_associated | relid=0 | w=2
  238. en:ail -- r_associated #0: 2 / 0.011 -> végétal
    (organisme vivant)
    n1=en:ail | n2=végétal
    (organisme vivant)
    | rel=r_associated | relid=0 | w=2
  239. en:ail -- r_associated #0: 1 / 0.005 -> en:spermatophyte
    n1=en:ail | n2=en:spermatophyte | rel=r_associated | relid=0 | w=1
≈ 239 relations entrantes

  1. osso buco --- r_associated #0: 453 --> en:ail
    n1=osso buco | n2=en:ail | rel=r_associated | relid=0 | w=453
  2. en:osso buco --- r_associated #0: 449 --> en:ail
    n1=en:osso buco | n2=en:ail | rel=r_associated | relid=0 | w=449
  3. osso-buco --- r_associated #0: 446 --> en:ail
    n1=osso-buco | n2=en:ail | rel=r_associated | relid=0 | w=446
  4. ossobuco --- r_associated #0: 417 --> en:ail
    n1=ossobuco | n2=en:ail | rel=r_associated | relid=0 | w=417
  5. osso bucco --- r_associated #0: 348 --> en:ail
    n1=osso bucco | n2=en:ail | rel=r_associated | relid=0 | w=348
  6. médecine --- r_associated #0: 173 --> en:ail
    n1=médecine | n2=en:ail | rel=r_associated | relid=0 | w=173
  7. Osso buco --- r_associated #0: 110 --> en:ail
    n1=Osso buco | n2=en:ail | rel=r_associated | relid=0 | w=110
  8. fromage
    (produit laitier)
     --- r_associated #0: 45 --> en:ail
    n1=fromage
    (produit laitier)
    | n2=en:ail | rel=r_associated | relid=0 | w=45
  9. en:to ail --- r_associated #0: 35 --> en:ail
    n1=en:to ail | n2=en:ail | rel=r_associated | relid=0 | w=35
  10. osso-bucco --- r_associated #0: 35 --> en:ail
    n1=osso-bucco | n2=en:ail | rel=r_associated | relid=0 | w=35
  11. tracasser --- r_associated #0: 35 --> en:ail
    n1=tracasser | n2=en:ail | rel=r_associated | relid=0 | w=35
  12. endurer --- r_associated #0: 34 --> en:ail
    n1=endurer | n2=en:ail | rel=r_associated | relid=0 | w=34
  13. inquiéter --- r_associated #0: 32 --> en:ail
    n1=inquiéter | n2=en:ail | rel=r_associated | relid=0 | w=32
  14. souffrir --- r_associated #0: 32 --> en:ail
    n1=souffrir | n2=en:ail | rel=r_associated | relid=0 | w=32
  15. plat à base de poulet --- r_associated #0: 31 --> en:ail
    n1=plat à base de poulet | n2=en:ail | rel=r_associated | relid=0 | w=31
  16. saucisse de sanglier --- r_associated #0: 31 --> en:ail
    n1=saucisse de sanglier | n2=en:ail | rel=r_associated | relid=0 | w=31
  17. moelleux Caramel au beurre salé, micro-onde ou four --- r_associated #0: 30 --> en:ail
    n1=moelleux Caramel au beurre salé, micro-onde ou four | n2=en:ail | rel=r_associated | relid=0 | w=30
  18. tarte façon ratatouille --- r_associated #0: 30 --> en:ail
    n1=tarte façon ratatouille | n2=en:ail | rel=r_associated | relid=0 | w=30
  19. truffes fondantes au chocolat noir, sans beurre --- r_associated #0: 30 --> en:ail
    n1=truffes fondantes au chocolat noir, sans beurre | n2=en:ail | rel=r_associated | relid=0 | w=30
  20. ail --- r_associated #0: 29 --> en:ail
    n1=ail | n2=en:ail | rel=r_associated | relid=0 | w=29
  21. tous --- r_associated #0: 29 --> en:ail
    n1=tous | n2=en:ail | rel=r_associated | relid=0 | w=29
  22. courgettes farcies traditionnelles, oignons, chair à saucisses et béchamel --- r_associated #0: 27 --> en:ail
    n1=courgettes farcies traditionnelles, oignons, chair à saucisses et béchamel | n2=en:ail | rel=r_associated | relid=0 | w=27
  23. pain d'asperges sauce mousseline --- r_associated #0: 27 --> en:ail
    n1=pain d'asperges sauce mousseline | n2=en:ail | rel=r_associated | relid=0 | w=27
  24. aioli --- r_associated #0: 25 --> en:ail
    n1=aioli | n2=en:ail | rel=r_associated | relid=0 | w=25
  25. ail
    [carac]
    doux     --- r_associated #0: 20 --> en:ail
    n1=ail
    [carac]
    doux | n2=en:ail | rel=r_associated | relid=0 | w=20
  26. Agriculture --- r_associated #0: 20 --> en:ail
    n1=Agriculture | n2=en:ail | rel=r_associated | relid=0 | w=20
  27. Ail de cerf --- r_associated #0: 20 --> en:ail
    n1=Ail de cerf | n2=en:ail | rel=r_associated | relid=0 | w=20
  28. Ail de la Sainte-Victoire --- r_associated #0: 20 --> en:ail
    n1=Ail de la Sainte-Victoire | n2=en:ail | rel=r_associated | relid=0 | w=20
  29. Ail serpentin --- r_associated #0: 20 --> en:ail
    n1=Ail serpentin | n2=en:ail | rel=r_associated | relid=0 | w=20
  30. Alimentation --- r_associated #0: 20 --> en:ail
    n1=Alimentation | n2=en:ail | rel=r_associated | relid=0 | w=20
  31. Allium --- r_associated #0: 20 --> en:ail
    n1=Allium | n2=en:ail | rel=r_associated | relid=0 | w=20
  32. Allium sativum --- r_associated #0: 20 --> en:ail
    n1=Allium sativum | n2=en:ail | rel=r_associated | relid=0 | w=20
  33. Artichauts à la barigoule --- r_associated #0: 20 --> en:ail
    n1=Artichauts à la barigoule | n2=en:ail | rel=r_associated | relid=0 | w=20
  34. Chimie --- r_associated #0: 20 --> en:ail
    n1=Chimie | n2=en:ail | rel=r_associated | relid=0 | w=20
  35. Gastronomie --- r_associated #0: 20 --> en:ail
    n1=Gastronomie | n2=en:ail | rel=r_associated | relid=0 | w=20
  36. Perdrix --- r_associated #0: 20 --> en:ail
    n1=Perdrix | n2=en:ail | rel=r_associated | relid=0 | w=20
  37. Provence --- r_associated #0: 20 --> en:ail
    n1=Provence | n2=en:ail | rel=r_associated | relid=0 | w=20
  38. agriculture --- r_associated #0: 20 --> en:ail
    n1=agriculture | n2=en:ail | rel=r_associated | relid=0 | w=20
  39. ail blanc --- r_associated #0: 20 --> en:ail
    n1=ail blanc | n2=en:ail | rel=r_associated | relid=0 | w=20
  40. ail commun --- r_associated #0: 20 --> en:ail
    n1=ail commun | n2=en:ail | rel=r_associated | relid=0 | w=20
  41. ail cru --- r_associated #0: 20 --> en:ail
    n1=ail cru | n2=en:ail | rel=r_associated | relid=0 | w=20
  42. ail cultivé --- r_associated #0: 20 --> en:ail
    n1=ail cultivé | n2=en:ail | rel=r_associated | relid=0 | w=20
  43. ail d'Espagne --- r_associated #0: 20 --> en:ail
    n1=ail d'Espagne | n2=en:ail | rel=r_associated | relid=0 | w=20
  44. ail de Naples --- r_associated #0: 20 --> en:ail
    n1=ail de Naples | n2=en:ail | rel=r_associated | relid=0 | w=20
  45. ail de cerf --- r_associated #0: 20 --> en:ail
    n1=ail de cerf | n2=en:ail | rel=r_associated | relid=0 | w=20
  46. ail de chien --- r_associated #0: 20 --> en:ail
    n1=ail de chien | n2=en:ail | rel=r_associated | relid=0 | w=20
  47. ail de la Sainte-Victoire --- r_associated #0: 20 --> en:ail
    n1=ail de la Sainte-Victoire | n2=en:ail | rel=r_associated | relid=0 | w=20
  48. ail des champs --- r_associated #0: 20 --> en:ail
    n1=ail des champs | n2=en:ail | rel=r_associated | relid=0 | w=20
  49. ail des jardins --- r_associated #0: 20 --> en:ail
    n1=ail des jardins | n2=en:ail | rel=r_associated | relid=0 | w=20
  50. ail des ours --- r_associated #0: 20 --> en:ail
    n1=ail des ours | n2=en:ail | rel=r_associated | relid=0 | w=20
  51. ail des vignes --- r_associated #0: 20 --> en:ail
    n1=ail des vignes | n2=en:ail | rel=r_associated | relid=0 | w=20
  52. ail doré --- r_associated #0: 20 --> en:ail
    n1=ail doré | n2=en:ail | rel=r_associated | relid=0 | w=20
  53. ail entier --- r_associated #0: 20 --> en:ail
    n1=ail entier | n2=en:ail | rel=r_associated | relid=0 | w=20
  54. ail fistuleux --- r_associated #0: 20 --> en:ail
    n1=ail fistuleux | n2=en:ail | rel=r_associated | relid=0 | w=20
  55. ail frais --- r_associated #0: 20 --> en:ail
    n1=ail frais | n2=en:ail | rel=r_associated | relid=0 | w=20
  56. ail hâché --- r_associated #0: 20 --> en:ail
    n1=ail hâché | n2=en:ail | rel=r_associated | relid=0 | w=20
  57. ail nouveau --- r_associated #0: 20 --> en:ail
    n1=ail nouveau | n2=en:ail | rel=r_associated | relid=0 | w=20
  58. ail pressé --- r_associated #0: 20 --> en:ail
    n1=ail pressé | n2=en:ail | rel=r_associated | relid=0 | w=20
  59. ail rocambole --- r_associated #0: 20 --> en:ail
    n1=ail rocambole | n2=en:ail | rel=r_associated | relid=0 | w=20
  60. ail rose --- r_associated #0: 20 --> en:ail
    n1=ail rose | n2=en:ail | rel=r_associated | relid=0 | w=20
  61. ail sauvage --- r_associated #0: 20 --> en:ail
    n1=ail sauvage | n2=en:ail | rel=r_associated | relid=0 | w=20
  62. ail sec --- r_associated #0: 20 --> en:ail
    n1=ail sec | n2=en:ail | rel=r_associated | relid=0 | w=20
  63. ail serpentin --- r_associated #0: 20 --> en:ail
    n1=ail serpentin | n2=en:ail | rel=r_associated | relid=0 | w=20
  64. ail triquètre --- r_associated #0: 20 --> en:ail
    n1=ail triquètre | n2=en:ail | rel=r_associated | relid=0 | w=20
  65. ail victorial --- r_associated #0: 20 --> en:ail
    n1=ail victorial | n2=en:ail | rel=r_associated | relid=0 | w=20
  66. ail à trois angles --- r_associated #0: 20 --> en:ail
    n1=ail à trois angles | n2=en:ail | rel=r_associated | relid=0 | w=20
  67. ail à tête ronde --- r_associated #0: 20 --> en:ail
    n1=ail à tête ronde | n2=en:ail | rel=r_associated | relid=0 | w=20
  68. ail écrasé --- r_associated #0: 20 --> en:ail
    n1=ail écrasé | n2=en:ail | rel=r_associated | relid=0 | w=20
  69. aillé --- r_associated #0: 20 --> en:ail
    n1=aillé | n2=en:ail | rel=r_associated | relid=0 | w=20
  70. ails --- r_associated #0: 20 --> en:ail
    n1=ails | n2=en:ail | rel=r_associated | relid=0 | w=20
  71. alimentation --- r_associated #0: 20 --> en:ail
    n1=alimentation | n2=en:ail | rel=r_associated | relid=0 | w=20
  72. allium --- r_associated #0: 20 --> en:ail
    n1=allium | n2=en:ail | rel=r_associated | relid=0 | w=20
  73. amaryllidacée --- r_associated #0: 20 --> en:ail
    n1=amaryllidacée | n2=en:ail | rel=r_associated | relid=0 | w=20
  74. aromate --- r_associated #0: 20 --> en:ail
    n1=aromate | n2=en:ail | rel=r_associated | relid=0 | w=20
  75. aromates --- r_associated #0: 20 --> en:ail
    n1=aromates | n2=en:ail | rel=r_associated | relid=0 | w=20
  76. art culinaire --- r_associated #0: 20 --> en:ail
    n1=art culinaire | n2=en:ail | rel=r_associated | relid=0 | w=20
  77. artichauts à la barigoule --- r_associated #0: 20 --> en:ail
    n1=artichauts à la barigoule | n2=en:ail | rel=r_associated | relid=0 | w=20
  78. assaisonner --- r_associated #0: 20 --> en:ail
    n1=assaisonner | n2=en:ail | rel=r_associated | relid=0 | w=20
  79. aulx --- r_associated #0: 20 --> en:ail
    n1=aulx | n2=en:ail | rel=r_associated | relid=0 | w=20
  80. bœuf bourguignon --- r_associated #0: 20 --> en:ail
    n1=bœuf bourguignon | n2=en:ail | rel=r_associated | relid=0 | w=20
  81. beurre --- r_associated #0: 20 --> en:ail
    n1=beurre | n2=en:ail | rel=r_associated | relid=0 | w=20
  82. biconte --- r_associated #0: 20 --> en:ail
    n1=biconte | n2=en:ail | rel=r_associated | relid=0 | w=20
  83. biologie --- r_associated #0: 20 --> en:ail
    n1=biologie | n2=en:ail | rel=r_associated | relid=0 | w=20
  84. blanquette --- r_associated #0: 20 --> en:ail
    n1=blanquette | n2=en:ail | rel=r_associated | relid=0 | w=20
  85. blanquette d'agneau --- r_associated #0: 20 --> en:ail
    n1=blanquette d'agneau | n2=en:ail | rel=r_associated | relid=0 | w=20
  86. blanquette de veau --- r_associated #0: 20 --> en:ail
    n1=blanquette de veau | n2=en:ail | rel=r_associated | relid=0 | w=20
  87. blanquette à l'ail --- r_associated #0: 20 --> en:ail
    n1=blanquette à l'ail | n2=en:ail | rel=r_associated | relid=0 | w=20
  88. blanquette à l'ancienne --- r_associated #0: 20 --> en:ail
    n1=blanquette à l'ancienne | n2=en:ail | rel=r_associated | relid=0 | w=20
  89. blanquette
    (ragoűt)
     --- r_associated #0: 20 --> en:ail
    n1=blanquette
    (ragoűt)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  90. boeuf bourguignon --- r_associated #0: 20 --> en:ail
    n1=boeuf bourguignon | n2=en:ail | rel=r_associated | relid=0 | w=20
  91. botanique --- r_associated #0: 20 --> en:ail
    n1=botanique | n2=en:ail | rel=r_associated | relid=0 | w=20
  92. bouquet garni --- r_associated #0: 20 --> en:ail
    n1=bouquet garni | n2=en:ail | rel=r_associated | relid=0 | w=20
  93. bulbe --- r_associated #0: 20 --> en:ail
    n1=bulbe | n2=en:ail | rel=r_associated | relid=0 | w=20
  94. bulbe
    (botanique)
     --- r_associated #0: 20 --> en:ail
    n1=bulbe
    (botanique)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  95. bœuf bourguignon --- r_associated #0: 20 --> en:ail
    n1=bœuf bourguignon | n2=en:ail | rel=r_associated | relid=0 | w=20
  96. caïeu --- r_associated #0: 20 --> en:ail
    n1=caïeu | n2=en:ail | rel=r_associated | relid=0 | w=20
  97. chimie --- r_associated #0: 20 --> en:ail
    n1=chimie | n2=en:ail | rel=r_associated | relid=0 | w=20
  98. chlorophyle --- r_associated #0: 20 --> en:ail
    n1=chlorophyle | n2=en:ail | rel=r_associated | relid=0 | w=20
  99. chlorophylle --- r_associated #0: 20 --> en:ail
    n1=chlorophylle | n2=en:ail | rel=r_associated | relid=0 | w=20
  100. cocktail --- r_associated #0: 20 --> en:ail
    n1=cocktail | n2=en:ail | rel=r_associated | relid=0 | w=20
  101. condiment --- r_associated #0: 20 --> en:ail
    n1=condiment | n2=en:ail | rel=r_associated | relid=0 | w=20
  102. cuisine --- r_associated #0: 20 --> en:ail
    n1=cuisine | n2=en:ail | rel=r_associated | relid=0 | w=20
  103. cuisine indienne --- r_associated #0: 20 --> en:ail
    n1=cuisine indienne | n2=en:ail | rel=r_associated | relid=0 | w=20
  104. cuisine méditerranéenne --- r_associated #0: 20 --> en:ail
    n1=cuisine méditerranéenne | n2=en:ail | rel=r_associated | relid=0 | w=20
  105. cuisine provençale --- r_associated #0: 20 --> en:ail
    n1=cuisine provençale | n2=en:ail | rel=r_associated | relid=0 | w=20
  106. cuisine
    (art culinaire)
     --- r_associated #0: 20 --> en:ail
    n1=cuisine
    (art culinaire)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  107. de tout un chacun --- r_associated #0: 20 --> en:ail
    n1=de tout un chacun | n2=en:ail | rel=r_associated | relid=0 | w=20
  108. en:all of them --- r_associated #0: 20 --> en:ail
    n1=en:all of them | n2=en:ail | rel=r_associated | relid=0 | w=20
  109. en:allium --- r_associated #0: 20 --> en:ail
    n1=en:allium | n2=en:ail | rel=r_associated | relid=0 | w=20
  110. en:everybody --- r_associated #0: 20 --> en:ail
    n1=en:everybody | n2=en:ail | rel=r_associated | relid=0 | w=20
  111. en:everyone --- r_associated #0: 20 --> en:ail
    n1=en:everyone | n2=en:ail | rel=r_associated | relid=0 | w=20
  112. en:garlic --- r_associated #0: 20 --> en:ail
    n1=en:garlic | n2=en:ail | rel=r_associated | relid=0 | w=20
  113. en:they all --- r_associated #0: 20 --> en:ail
    n1=en:they all | n2=en:ail | rel=r_associated | relid=0 | w=20
  114. en:to all and sundry --- r_associated #0: 20 --> en:ail
    n1=en:to all and sundry | n2=en:ail | rel=r_associated | relid=0 | w=20
  115. en:to all present --- r_associated #0: 20 --> en:ail
    n1=en:to all present | n2=en:ail | rel=r_associated | relid=0 | w=20
  116. en:to anyone and everyone --- r_associated #0: 20 --> en:ail
    n1=en:to anyone and everyone | n2=en:ail | rel=r_associated | relid=0 | w=20
  117. en:to everybody --- r_associated #0: 20 --> en:ail
    n1=en:to everybody | n2=en:ail | rel=r_associated | relid=0 | w=20
  118. eucaryote --- r_associated #0: 20 --> en:ail
    n1=eucaryote | n2=en:ail | rel=r_associated | relid=0 | w=20
  119. fines herbes --- r_associated #0: 20 --> en:ail
    n1=fines herbes | n2=en:ail | rel=r_associated | relid=0 | w=20
  120. fort --- r_associated #0: 20 --> en:ail
    n1=fort | n2=en:ail | rel=r_associated | relid=0 | w=20
  121. fromage --- r_associated #0: 20 --> en:ail
    n1=fromage | n2=en:ail | rel=r_associated | relid=0 | w=20
  122. fromage
    (laitage)
     --- r_associated #0: 20 --> en:ail
    n1=fromage
    (laitage)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  123. fromage
    (aliment)
     --- r_associated #0: 20 --> en:ail
    n1=fromage
    (aliment)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  124. gastronomie --- r_associated #0: 20 --> en:ail
    n1=gastronomie | n2=en:ail | rel=r_associated | relid=0 | w=20
  125. gigot --- r_associated #0: 20 --> en:ail
    n1=gigot | n2=en:ail | rel=r_associated | relid=0 | w=20
  126. gigot d'agneau à la poêle --- r_associated #0: 20 --> en:ail
    n1=gigot d'agneau à la poêle | n2=en:ail | rel=r_associated | relid=0 | w=20
  127. gousse --- r_associated #0: 20 --> en:ail
    n1=gousse | n2=en:ail | rel=r_associated | relid=0 | w=20
  128. gousse d'ail --- r_associated #0: 20 --> en:ail
    n1=gousse d'ail | n2=en:ail | rel=r_associated | relid=0 | w=20
  129. gratin --- r_associated #0: 20 --> en:ail
    n1=gratin | n2=en:ail | rel=r_associated | relid=0 | w=20
  130. haleine --- r_associated #0: 20 --> en:ail
    n1=haleine | n2=en:ail | rel=r_associated | relid=0 | w=20
  131. herbe aromatique --- r_associated #0: 20 --> en:ail
    n1=herbe aromatique | n2=en:ail | rel=r_associated | relid=0 | w=20
  132. hot-dog Michigan --- r_associated #0: 20 --> en:ail
    n1=hot-dog Michigan | n2=en:ail | rel=r_associated | relid=0 | w=20
  133. ingrédient de cuisine --- r_associated #0: 20 --> en:ail
    n1=ingrédient de cuisine | n2=en:ail | rel=r_associated | relid=0 | w=20
  134. ingrédient de recette de cuisine --- r_associated #0: 20 --> en:ail
    n1=ingrédient de recette de cuisine | n2=en:ail | rel=r_associated | relid=0 | w=20
  135. liliacée --- r_associated #0: 20 --> en:ail
    n1=liliacée | n2=en:ail | rel=r_associated | relid=0 | w=20
  136. liliacées --- r_associated #0: 20 --> en:ail
    n1=liliacées | n2=en:ail | rel=r_associated | relid=0 | w=20
  137. légume --- r_associated #0: 20 --> en:ail
    n1=légume | n2=en:ail | rel=r_associated | relid=0 | w=20
  138. légume comestible --- r_associated #0: 20 --> en:ail
    n1=légume comestible | n2=en:ail | rel=r_associated | relid=0 | w=20
  139. légumes --- r_associated #0: 20 --> en:ail
    n1=légumes | n2=en:ail | rel=r_associated | relid=0 | w=20
  140. mai --- r_associated #0: 20 --> en:ail
    n1=mai | n2=en:ail | rel=r_associated | relid=0 | w=20
  141. monocotylédone --- r_associated #0: 20 --> en:ail
    n1=monocotylédone | n2=en:ail | rel=r_associated | relid=0 | w=20
  142. nutrition --- r_associated #0: 20 --> en:ail
    n1=nutrition | n2=en:ail | rel=r_associated | relid=0 | w=20
  143. odeur --- r_associated #0: 20 --> en:ail
    n1=odeur | n2=en:ail | rel=r_associated | relid=0 | w=20
  144. oignon --- r_associated #0: 20 --> en:ail
    n1=oignon | n2=en:ail | rel=r_associated | relid=0 | w=20
  145. olla-podrida --- r_associated #0: 20 --> en:ail
    n1=olla-podrida | n2=en:ail | rel=r_associated | relid=0 | w=20
  146. parfum --- r_associated #0: 20 --> en:ail
    n1=parfum | n2=en:ail | rel=r_associated | relid=0 | w=20
  147. persillade --- r_associated #0: 20 --> en:ail
    n1=persillade | n2=en:ail | rel=r_associated | relid=0 | w=20
  148. pizza --- r_associated #0: 20 --> en:ail
    n1=pizza | n2=en:ail | rel=r_associated | relid=0 | w=20
  149. plante --- r_associated #0: 20 --> en:ail
    n1=plante | n2=en:ail | rel=r_associated | relid=0 | w=20
  150. plante aromatique --- r_associated #0: 20 --> en:ail
    n1=plante aromatique | n2=en:ail | rel=r_associated | relid=0 | w=20
  151. plante condimentaire --- r_associated #0: 20 --> en:ail
    n1=plante condimentaire | n2=en:ail | rel=r_associated | relid=0 | w=20
  152. plante potagère --- r_associated #0: 20 --> en:ail
    n1=plante potagère | n2=en:ail | rel=r_associated | relid=0 | w=20
  153. plante
    (botanique)
     --- r_associated #0: 20 --> en:ail
    n1=plante
    (botanique)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  154. plantes --- r_associated #0: 20 --> en:ail
    n1=plantes | n2=en:ail | rel=r_associated | relid=0 | w=20
  155. poudre --- r_associated #0: 20 --> en:ail
    n1=poudre | n2=en:ail | rel=r_associated | relid=0 | w=20
  156. poulet au curry et lait de coco --- r_associated #0: 20 --> en:ail
    n1=poulet au curry et lait de coco | n2=en:ail | rel=r_associated | relid=0 | w=20
  157. puissant --- r_associated #0: 20 --> en:ail
    n1=puissant | n2=en:ail | rel=r_associated | relid=0 | w=20
  158. salade
    (cuisine)
     --- r_associated #0: 20 --> en:ail
    n1=salade
    (cuisine)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  159. salade
    (cuisine, mets)
     --- r_associated #0: 20 --> en:ail
    n1=salade
    (cuisine, mets)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  160. sauce --- r_associated #0: 20 --> en:ail
    n1=sauce | n2=en:ail | rel=r_associated | relid=0 | w=20
  161. sauce à base de tomate --- r_associated #0: 20 --> en:ail
    n1=sauce à base de tomate | n2=en:ail | rel=r_associated | relid=0 | w=20
  162. sauce
    (cuisine)
     --- r_associated #0: 20 --> en:ail
    n1=sauce
    (cuisine)
    | n2=en:ail | rel=r_associated | relid=0 | w=20
  163. soufre --- r_associated #0: 20 --> en:ail
    n1=soufre | n2=en:ail | rel=r_associated | relid=0 | w=20
  164. tomates farcies --- r_associated #0: 20 --> en:ail
    n1=tomates farcies | n2=en:ail | rel=r_associated | relid=0 | w=20
  165. tête --- r_associated #0: 20 --> en:ail
    n1=tête | n2=en:ail | rel=r_associated | relid=0 | w=20
  166. tête d'ail --- r_associated #0: 20 --> en:ail
    n1=tête d'ail | n2=en:ail | rel=r_associated | relid=0 | w=20
  167. vampire --- r_associated #0: 20 --> en:ail
    n1=vampire | n2=en:ail | rel=r_associated | relid=0 | w=20
  168. vinaigre --- r_associated #0: 20 --> en:ail
    n1=vinaigre | n2=en:ail | rel=r_associated | relid=0 | w=20
  169. vivace --- r_associated #0: 20 --> en:ail
    n1=vivace | n2=en:ail | rel=r_associated | relid=0 | w=20
  170. végétal --- r_associated #0: 20 --> en:ail
    n1=végétal | n2=en:ail | rel=r_associated | relid=0 | w=20
  171. zoologie --- r_associated #0: 20 --> en:ail
    n1=zoologie | n2=en:ail | rel=r_associated | relid=0 | w=20
  172. à tout venant --- r_associated #0: 20 --> en:ail
    n1=à tout venant | n2=en:ail | rel=r_associated | relid=0 | w=20
  173. échaloter --- r_associated #0: 20 --> en:ail
    n1=échaloter | n2=en:ail | rel=r_associated | relid=0 | w=20
  174. épice --- r_associated #0: 20 --> en:ail
    n1=épice | n2=en:ail | rel=r_associated | relid=0 | w=20
  175. être vivant --- r_associated #0: 20 --> en:ail
    n1=être vivant | n2=en:ail | rel=r_associated | relid=0 | w=20
  176. Ail rose --- r_associated #0: 15 --> en:ail
    n1=Ail rose | n2=en:ail | rel=r_associated | relid=0 | w=15
  177. Ail triquètre --- r_associated #0: 15 --> en:ail
    n1=Ail triquètre | n2=en:ail | rel=r_associated | relid=0 | w=15
  178. Aromates --- r_associated #0: 15 --> en:ail
    n1=Aromates | n2=en:ail | rel=r_associated | relid=0 | w=15
  179. en:to anyone who will listen --- r_associated #0: 15 --> en:ail
    n1=en:to anyone who will listen | n2=en:ail | rel=r_associated | relid=0 | w=15
  180. Ail --- r_associated #0: 10 --> en:ail
    n1=Ail | n2=en:ail | rel=r_associated | relid=0 | w=10
  181. Aromate --- r_associated #0: 10 --> en:ail
    n1=Aromate | n2=en:ail | rel=r_associated | relid=0 | w=10
  182. Biconte --- r_associated #0: 10 --> en:ail
    n1=Biconte | n2=en:ail | rel=r_associated | relid=0 | w=10
  183. Blanquette de Veau --- r_associated #0: 10 --> en:ail
    n1=Blanquette de Veau | n2=en:ail | rel=r_associated | relid=0 | w=10
  184. Blanquette de veau --- r_associated #0: 10 --> en:ail
    n1=Blanquette de veau | n2=en:ail | rel=r_associated | relid=0 | w=10
  185. Boeuf bourguignon --- r_associated #0: 10 --> en:ail
    n1=Boeuf bourguignon | n2=en:ail | rel=r_associated | relid=0 | w=10
  186. Bœuf bourguignon --- r_associated #0: 10 --> en:ail
    n1=Bœuf bourguignon | n2=en:ail | rel=r_associated | relid=0 | w=10
  187. Fines herbes --- r_associated #0: 10 --> en:ail
    n1=Fines herbes | n2=en:ail | rel=r_associated | relid=0 | w=10
  188. Persillade --- r_associated #0: 10 --> en:ail
    n1=Persillade | n2=en:ail | rel=r_associated | relid=0 | w=10
  189. ailloli --- r_associated #0: 10 --> en:ail
    n1=ailloli | n2=en:ail | rel=r_associated | relid=0 | w=10
  190. aïoli --- r_associated #0: 10 --> en:ail
    n1=aïoli | n2=en:ail | rel=r_associated | relid=0 | w=10
  191. aïoli garni --- r_associated #0: 10 --> en:ail
    n1=aïoli garni | n2=en:ail | rel=r_associated | relid=0 | w=10
  192. une/la
    blanquette
    --- r_associated #0: 10 --> en:ail
    n1=
    une/la
    blanquette
    | n2=en:ail | rel=r_associated | relid=0 | w=10
  193. en:agriculture --- r_associated #0: 10 --> en:ail
    n1=en:agriculture | n2=en:ail | rel=r_associated | relid=0 | w=10
  194. en:aioli --- r_associated #0: 10 --> en:ail
    n1=en:aioli | n2=en:ail | rel=r_associated | relid=0 | w=10
  195. en:all present --- r_associated #0: 10 --> en:ail
    n1=en:all present | n2=en:ail | rel=r_associated | relid=0 | w=10
  196. en:anyone and everyone --- r_associated #0: 10 --> en:ail
    n1=en:anyone and everyone | n2=en:ail | rel=r_associated | relid=0 | w=10
  197. en:aïoli --- r_associated #0: 10 --> en:ail
    n1=en:aïoli | n2=en:ail | rel=r_associated | relid=0 | w=10
  198. en:bulb of garlic --- r_associated #0: 10 --> en:ail
    n1=en:bulb of garlic | n2=en:ail | rel=r_associated | relid=0 | w=10
  199. en:chlorophyll --- r_associated #0: 10 --> en:ail
    n1=en:chlorophyll | n2=en:ail | rel=r_associated | relid=0 | w=10
  200. en:everyone's --- r_associated #0: 10 --> en:ail
    n1=en:everyone's | n2=en:ail | rel=r_associated | relid=0 | w=10
  201. en:garlic clove --- r_associated #0: 10 --> en:ail
    n1=en:garlic clove | n2=en:ail | rel=r_associated | relid=0 | w=10
  202. en:head of garlic --- r_associated #0: 10 --> en:ail
    n1=en:head of garlic | n2=en:ail | rel=r_associated | relid=0 | w=10
  203. en:one and all --- r_associated #0: 10 --> en:ail
    n1=en:one and all | n2=en:ail | rel=r_associated | relid=0 | w=10
  204. en:vegetables --- r_associated #0: 10 --> en:ail
    n1=en:vegetables | n2=en:ail | rel=r_associated | relid=0 | w=10
  205. epice --- r_associated #0: 10 --> en:ail
    n1=epice | n2=en:ail | rel=r_associated | relid=0 | w=10
  206. grand aïoli --- r_associated #0: 10 --> en:ail
    n1=grand aïoli | n2=en:ail | rel=r_associated | relid=0 | w=10
  207. moelleux caramel au beurre salé, micro-onde ou four --- r_associated #0: 10 --> en:ail
    n1=moelleux caramel au beurre salé, micro-onde ou four | n2=en:ail | rel=r_associated | relid=0 | w=10
  208. salade --- r_associated #0: 10 --> en:ail
    n1=salade | n2=en:ail | rel=r_associated | relid=0 | w=10
  209. tout le monde --- r_associated #0: 10 --> en:ail
    n1=tout le monde | n2=en:ail | rel=r_associated | relid=0 | w=10
  210. tout un chacun --- r_associated #0: 10 --> en:ail
    n1=tout un chacun | n2=en:ail | rel=r_associated | relid=0 | w=10
  211. clou de girofle --- r_associated #0: 6 --> en:ail
    n1=clou de girofle | n2=en:ail | rel=r_associated | relid=0 | w=6
  212. Ail blanc --- r_associated #0: 5 --> en:ail
    n1=Ail blanc | n2=en:ail | rel=r_associated | relid=0 | w=5
  213. Ail cultivé --- r_associated #0: 5 --> en:ail
    n1=Ail cultivé | n2=en:ail | rel=r_associated | relid=0 | w=5
  214. Ail de Naples --- r_associated #0: 5 --> en:ail
    n1=Ail de Naples | n2=en:ail | rel=r_associated | relid=0 | w=5
  215. Bouquet garni --- r_associated #0: 5 --> en:ail
    n1=Bouquet garni | n2=en:ail | rel=r_associated | relid=0 | w=5
  216. Cuisine indienne --- r_associated #0: 5 --> en:ail
    n1=Cuisine indienne | n2=en:ail | rel=r_associated | relid=0 | w=5
  217. Cuisine méditerranéenne --- r_associated #0: 5 --> en:ail
    n1=Cuisine méditerranéenne | n2=en:ail | rel=r_associated | relid=0 | w=5
  218. Cuisine provençale --- r_associated #0: 5 --> en:ail
    n1=Cuisine provençale | n2=en:ail | rel=r_associated | relid=0 | w=5
  219. EPICE --- r_associated #0: 5 --> en:ail
    n1=EPICE | n2=en:ail | rel=r_associated | relid=0 | w=5
  220. GASTRONOMIE --- r_associated #0: 5 --> en:ail
    n1=GASTRONOMIE | n2=en:ail | rel=r_associated | relid=0 | w=5
  221. Herbe aromatique --- r_associated #0: 5 --> en:ail
    n1=Herbe aromatique | n2=en:ail | rel=r_associated | relid=0 | w=5
  222. Hot-dog Michigan --- r_associated #0: 5 --> en:ail
    n1=Hot-dog Michigan | n2=en:ail | rel=r_associated | relid=0 | w=5
  223. Ingrédient de cuisine --- r_associated #0: 5 --> en:ail
    n1=Ingrédient de cuisine | n2=en:ail | rel=r_associated | relid=0 | w=5
  224. Plante potagère --- r_associated #0: 5 --> en:ail
    n1=Plante potagère | n2=en:ail | rel=r_associated | relid=0 | w=5
  225. TOUS --- r_associated #0: 5 --> en:ail
    n1=TOUS | n2=en:ail | rel=r_associated | relid=0 | w=5
  226. Zoologie --- r_associated #0: 5 --> en:ail
    n1=Zoologie | n2=en:ail | rel=r_associated | relid=0 | w=5
  227. en:everybody's --- r_associated #0: 5 --> en:ail
    n1=en:everybody's | n2=en:ail | rel=r_associated | relid=0 | w=5
  228. en:pain --- r_associated #0: 5 --> en:ail
    n1=en:pain | n2=en:ail | rel=r_associated | relid=0 | w=5
  229. en:trouble --- r_associated #0: 5 --> en:ail
    n1=en:trouble | n2=en:ail | rel=r_associated | relid=0 | w=5
  230. ail en purée --- r_associated #0: 2 --> en:ail
    n1=ail en purée | n2=en:ail | rel=r_associated | relid=0 | w=2
  231. Allium ursinum --- r_associated #0: 1 --> en:ail
    n1=Allium ursinum | n2=en:ail | rel=r_associated | relid=0 | w=1
  232. ail caréné --- r_associated #0: 1 --> en:ail
    n1=ail caréné | n2=en:ail | rel=r_associated | relid=0 | w=1
  233. ail chinois --- r_associated #0: 1 --> en:ail
    n1=ail chinois | n2=en:ail | rel=r_associated | relid=0 | w=1
  234. ail cuit --- r_associated #0: 1 --> en:ail
    n1=ail cuit | n2=en:ail | rel=r_associated | relid=0 | w=1
  235. ail d'Orient --- r_associated #0: 1 --> en:ail
    n1=ail d'Orient | n2=en:ail | rel=r_associated | relid=0 | w=1
  236. ail d'orient --- r_associated #0: 1 --> en:ail
    n1=ail d'orient | n2=en:ail | rel=r_associated | relid=0 | w=1
  237. ail des bois --- r_associated #0: 1 --> en:ail
    n1=ail des bois | n2=en:ail | rel=r_associated | relid=0 | w=1
  238. ail haché --- r_associated #0: 1 --> en:ail
    n1=ail haché | n2=en:ail | rel=r_associated | relid=0 | w=1
  239. en:unpeeled garlic --- r_associated #0: 1 --> en:ail
    n1=en:unpeeled garlic | n2=en:ail | rel=r_associated | relid=0 | w=1
Le service Rézo permet d'énumérer les relations existant pour un terme. Ce service est interrogeable par programme.
Projet JeuxDeMots - url: http://www.jeuxdemots.org
contact: mathieu.lafourcade@lirmm.fr