FRANCE: Regional speciality

Regional speciality,

Many dishes are part of French cuisine. Traditional French foods vary according to the region of France and will usually be a speciality of that area alone.

Alsace:

One of the most beautiful France district. Alsace Speciality are:

  • Flammekueche A ‘pie baked in flames’ . Rectangular Thin crust pizza garnished with onions and lardons (pork cubes).
Flammekueche
  • Choucroute, cabbage with at least three kinds of cured pork and bacon, two or three different sausages, and potatoes, all aromatic with juniper and white wine and served on a giant platter. 
Choucroute

Aquitaine:

This French South-Western area indeed can boast offering a wide range of local specialities. Rich heritage and culinary, there is a lot of local product.

  • Confit de canard, Confits are basically a technique in preservation. ‘Preserved duck’ is a very traditional dish in this region.
Confit de canard
  • Bordeaux’s canelé, the star of Bordeaux ! Of the culinary symbol Bordeaux. Small fluted cake flavoured with rum and vanilla 
Canelé

Auvergne:

This Region is located in the middle of France in Massif Central, one of the famous places in France for its ancient Roman spas like in the town of Vichy. The region is the first French region producing cheeses with the designation of origin (AOC), which guarantees the terroir and the skills of the producers from a very long time. 

  • L’aligot: Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese. Aligot is a French country speciality.
Aligot
  • Lentille du Puy. These lentils are cultivated in the Puy area (Auvergne region of France). Incomparable taste and recognized worldwide by leading chefs.
Lentille du Puy

Bourgogne:

  • Moutarde de Dijon, mustard Dijon
  • Boeuf Bourguignon, classic dish. The lean beef is cooked low and slow with plenty of onions, mushrooms and red wine
Boeuf Bourguignon

Bretagne:

Food and gastronomy are mainly based on quality fresh seafood. Bretagne is actually more famous for its musical traditions and sweet desserts than for its gourmet cuisine! 

  • Crêpes and galettes. Galettes are savoury buckwheat crepes from Brittany. This gourmet French speciality boasts many different recipes and ways to enjoy it. Depending if you are a sweet or savoury person, you may prefer the Crêpes de Froment (wheatflour pancake) or the Galettes de Sarrasin (buckwheat pancakes).
Galette bretonne

  • Far Breton traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan.

Centre:

Region of cultural heritage

  • Potato galette made from two rectangles ofgolden, crispy puff pastry which enclose a creamy mixture of potato purée.
POTATO GALETTE
  • Tarte tatin an upside-down apple tart
Tart tatin

Champagne Ardenne, champagne region

  • Andouillette, large intestines and stomachs – attentively selected. Traditional pork product from the Champagne Ardenne region, highly appreciated throughout the country for its gustative qualities
Andouillette
Gastronomiac
  • Biscuit Rosé de Reims, a pink biscuit which are one of the oldest biscuits in culinary history.
Biscuit rosé de Reims

Corse:

Beautiful french Island, Corsican food has been influenced from Italian cuisine.

  • Figatellu is a pork sausage. The pork liver is flamed with brandy and very strong taste!
Figatellu
  • Canistrelli, cookies are a Corsican specialty, available in many different flavours.
Canistrelli

Franche Comté, essentially made of cheese and charcuterie, with some variations depending on the department

  • La fondue au Comté, The star of this fondue is Comté cheese, a staple in the Jura and FrancheComté regions. A preparation of melted cheese usually flavored with white wine and kirsch. A dish that consists of small pieces of food
fondue du Comté

  • Montélimar sausages
Montélimar sausage

Ile de France, simple traditional food

  • Frog legs, les cuisses de grenouilles in french,  this is something that most people think of as a delicacy
Frog legs
  • Paris Brest is made from a ring of choux pastry filled with praline mousseline cream and decorated with flaked almonds and powdered sugar, imitating the shape of the bicycle wheel. Created in Honor of the ParisBrest-Paris Bicycle Race
Paris Brest

Languedoc-Roussillon, Southern region delights in its strong culinary traditions and varied.

  • Brandade de Morue de Nîmes, a purée of salt cod, olive oil, milk, and sometimes potato.
Brandade de morue
  • Riz de Camargue, refers to the different varieties of rice originating from the Camargue – full and brown rice, white rice, non-stick rice, pre-cooked rice and mixed rice, among others.
Riz de camargue

Limousin, Food based on beef, lamb and pork meat and farmers believe in positive, sustainable and quality traditional farming methods. 

  • Black pudding, boudin noir in french,  is a sausage made from pig fat. Boudin Noir is usually served with two apples, which are sautéed in butter, and puréed potatoes.
Black pudding, boudin noir
  • Limousin clafoutis is a traditional cake invented in Limousin. It is typically made by cooking fresh cherries baked in a custard style batter. 
Cherry clafoutis

Lorraine, Inspired by the German cuisine and resulting from the history of this Northeast region of France. Lorraine is the only region in the world with such a high density of mirabelle plum trees

  • Boulets de Metz, chocolate speciality, was invented by a pastry chef from Metz in 1934, Léon Bohr. He wanted to make a sweetmeat which would remind people of a cannonball, in reference to a famous inter-war song about an artilleryman from Metz.
Metz Balls
  • Quiche Lorraine is a popular type of quiche that is named after the Lorraine region of France. It is traditionally made of eggs, cream, and bacon
Quiche Lorraine

Midi-Pyrénées, Traditionally hearty, the MidiPyrénées region’s cooking is based on both local gourmet products and convivial country dishes with chicken, goose or duck.

  • Foie gras de canard, one of the standard starters on a French holiday menu usually served for Christmas period. Is made following traditional family recipes and contains only duck liver, salt, pepper, a pinch of sugar and a drop of Port. It is rich and velvety in texture with a meaty taste and delicate seasoning.
Foie gras de canard
  • Cassoulet toulousain, a slow-simmered stew of white beans, sausage, duck confit, and pork that originated in southern France
Cassoulet toulousain

Nord-Pas-de-Calais, famous region for its fresh seafood, especially from the Boulogne-sur-Mer harbor, which is the biggest French port.

  • Moules frites traditional preparation of mussels cooked in white wine, shallots, garlic, and butter, and served with homemade fries. I love it !
Moules frites
  • Carbonade Flamande is a Belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef.
Carbonade Flamande

Pays de la Loire,  located in the western part of France, region so abundantly blessed with produce as to satisfy the needs of tourist.

  • Rillette du Mans, based on pork meat, The production in Le Mans still respects the authentic techniques of cooking rillettes.
Rillette du Mans
  • Lu petit beurre biscuit, Petit Beurre Biscuit is a kind of shortbread from Nantes. These famous biscuits were invented by Louis Lefèvre-Utile in 1886
Biscuit petit beurre LU

Picardie, A northern region of hearty foods

  • Flamiche Picarde, a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraîche.
Flamiche
  • Ficelle picarde, rolled up crepes filled with ham, grated cheese and mushroom sauce, covered in crème fraîche and baked in the oven.
Ficelle picarde

Poitou Charente, Seafood is an important part of the cuisine of Poitou Charentes 

  • Farci Poitevin, A pâté made with cabbage spinach and sorrel wrapped tightly in cabbage leaves and poached in a bouillon, it is generally eaten as a starter
Farci Poitevin
  • Brioche vendéenne: dough rich in eggs and sugar, with a fragrant aroma of alcohol, vanilla, orange, and butter when baked. The braids on its top are called barres in French. It is golden-colored and available in various shapes, round, oval, or in the shape of a stick. The brioche can never be sold frozen – only fresh, either whole or sliced into smaller pieces.
Brioche vendeenne

Provence Alpes Côte d’Azur (PACA), is one of the most charming cantons of France. The province is famous for its fertile land with a wide variety of fruits and vegetables

  • Bouillabaisse: a soup containing several kinds of fish and often shellfish, usually combined with olive oil, tomatoes, and saffron. Traditional Provençal fish stew originating from the port city of Marseille
Bouillabaisse
  • Tarte tropezienne is prepared with brioche, French pastry cream (crème patissière) and butter cream. The success of this French dessert is explained by the fact that its recipe has always been homemade.
Tropezienne tart

I really like moules frites, I use to eat every summer when I’m going in vacation and you what is the favorite dish you would like absolutely try?

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