As a true form of art, French cuisine is extended to the social context and the taste for conviviality that arises around a lunch and a beautiful table set, and which is typical of French culture.
Alsace and Lorraine
They have signature dishes, proof of a tradition of parties and banquets. These two regions have a very diverse cuisine well known examples are choucroute (dish with sauerkraut, potatoes, bacon and pork) and “Quiche Lorraine” (savory pie made with cheese, bacon and ham). As for the desserts, apple, plum and blueberry pies abound, the Alsatian brioche and the Kougelhopf, an Alsatian cake in the shape of a crown.
Aquitaine is a real feast for the table. Proud of it’s traditions and of the products of the earth. Taste is the king of the art de vivre.
Bayonne ham and Gironde caviar are characteristic products of one of the best French cuisines, without forgetting the Bordeauxe wines Bergerac, with high quality DOP wines. it’s wonderful liqueurs based on hazelnut, juniper, plum and raspberry to accompany desserts.
Auvergne is famous for it’s abundant and rich recipes for their meats and cheeses. With the help of some cooks, Auvergne recipes have become more refined dishes, proving that it is possible to add creativity to tradition.
Among the best known are the stew, coq au vin and tripoux (beef, bacon, onion, wine). And for desserts you can try Millards (cherry pie), apple pie), la Fouasse (brioche), Murat croissants, cream cakes, fruit and.
If you love the sea, Brittany is your land. Here you can taste the best oysters and seafood, as well as the Cotriade (fish soup) and the French dessert par excellence the crepes but not only, also the galettes, salty crepes and the far, the famous Breton dessert.
The reputation of Burgundy, UNESCO‘s patrimonial recognition of it’s wines and it’s cuisine is long and dates back to the Gallo-Roman period. Proof of this are the culinary badges preserved in the Archaeological Museum of Dijon.
Among the most famous recipes of Burgundy are snails, beef bourguignonne and roast beef. Burgundy is obviously synonymous with Dijon mustard, strong or flavored to accompany many dishes of it’s cuisine.
Among meat lovers, Champagne-Ardenne is famous for it’s specialties. First of all the Troyes andouillette, a typical specialty of the city, and Ardennes ham. It is not possible to go through this region without a champagne tasting, a drink that has become world famous. For desserts you absolutely must try the Reims biscuit’s.
The traditional Corsican menu consists of meat, seafood, and for dessert a brocain (dessert with sheep or goat’s milk). Other typical products are chestnut flour, honey, or Cedrat (a citrus fruit) or myrtle liqueur (based on fruit or flowers).
The cuisine of Languedoc-Roussillon is seasoned with olive oil and aromatic herbs (thyme, rosemary, juniper…) which perfume dishes of game and snails accompanied by tasty vegetables such as aubergines, tomatoes, courgettes, peppers.
Fish dishes need special mention: oysters and mussels from Bouzigues, bourride sétoise (monkfish dish accompanied by aioli), octopus tielles (bread dough, octopus, tomatoes, onions, spices), and cod from Nîmes (minced cod with olive oil, milk and garlic). For dessert, you can’t resist a crème brulée.
In Toulouse, the most important dish is certainly the cassoulet. Goose and duck are served confit or as foie gras. Regional specialties include the Albigeoise duck and asparagus from the Tarn.
Nord-Pas de Calais and Picardy
In Nord-Pas de Calais you will appreciate the pleasures of a generous table, characterized by a variety of rich and tasty dishes. Flemish cuisine offers many soups such as Le Touquet’s chowder. Starters include “Potjevleesch” (veal, pork, rabbit and chicken terrine), “Flamiche aux Maroilles” (leek pie) or “l’andouille” (a type of sausage).
Among the main dishes are the rabbit with prunes, the “Hochepot” (stew of beef, lamb, bacon and vegetables), the “ficelle Picarde (crêpe with sauce of béchamel ham and mushrooms), the typical dishes based on duck, rabbit, eel and pike.
The Normandy has many gastronomic treasures, cheeses, the caramel of Isigny, liqueurs such as Calvados and cider, or even apples with which prepares the famous “Trou Normand” (liqueur, apple, mint, salt and ice water) to drink with a meal to aid digestion.