What are the regional specialties of France? We offer you a gourmet tour of France!
France is the country of the right table, and each region has its traditional dish. On a trip to a region of France, if you don’t know what dish to choose at the restaurant, here is a tour of the specialities of each French region, to help you make your choice.
In the Nord Pas-de-Calais , the Flemish Carbonnade is the recipe for all the good estaminets but also many tables during the dominic family meals. In Picardy , one will instead put to honor a cheese widely tasted, the Maroilles, which is softened when cooked to make the recipe of the Maroilles pie.
Brittany is nationally known for its delicious pancakes, based on milk or beer, and which are often accompanied by a speciality of a neighbouring region, the jam of milk that comes from us Haute-Normandie ! ♪ Basse-Normandie Instead, we will look for dishes based on Andouille or black and white muddy.
Photo credit: Bretonne Galette – Wikimedia – Jacklee.
In the Pays de la Loire , meat and river fish are in the spotlight, such as sandstone and pike, or rillettes, which are a must in the region.
There are dishes that leave no doubt as to their origin, and it is for example the case of burgundy beef, which undoubtedly is a must of the tables of Burgundy ! Accompanied with their excellent wines, of course. As for the Champagne-Ardenne , it is indeed the bread of spices, which comes from Reims, that we hold as local specialty!
Let’s go east now, direction the Alsace , where several specialties can be claimed as the country’s flagship recipe: today we choose the sauerkraut, this extremely representative cabbage made from Eastern France, but the flamekueche is not in the rest. The Lorraine quiche is a typical recipe of Lorraine Of course.
Photo credit: Aligot – Wikimedia – Slastic
Special Mention for Franche-Comté , which we will now honour for its varieties of cheeses such as county, morbier, cancoillotte, and many others. But it is also the region of sausage, especially the sausage of Montbéliard.
L’ Auvergne In fact, it is not the case for cheese, and the food, typical of the region, is cooked with potato and fresh tome. In the Limousin , we will also talk of potato-based dishes such as potato pasta or peat, in which meat is added. The region Centre , for her sake, offered us her delicious Tarte Tatin.
♪ Rhône-Alpes , many dishes can share the golden palm, but let’s note that the department of Savoie delights many skiers each year (or not) with its delicious savoyard fondue, simply prepared based on various melted cheeses and soak bread in this mix. A perfect winter dish!
Photo credit: Cassoulet – Wikimedia – BrokenSphere
Let us go to the West now, Poitou-Charentes , whose chabichou is the flagship food and the base of many specialties. This cheese tastes nature, pie, salad, etc...
Direction then the South of France, with the cassoulet, flagship recipe of Toulouse and the region Midi-Pyrénées Generally. ♪ Aquitaine , many preparations are among the best specialities, but the inhabitants of this region often delight the delicious oysters found in the Arcachon basin.
♪ Provence Alpes Côte d’Azur , it is the bouillabaisse which is the main place of many tables. To their neighbours, Languedoc Roussillon , many specialties are put to the spotlight, but the lining cap is an original and very traditional dish.
With regard to Corse , we will not necessarily speak of a traditional dish but rather of their delicious charcuterie, to taste nature : coppa, figatellu, ham, etc..., are among the specialties of this sunny island.
Finally, Paris Well, it becomes more difficult to determine a typical Parisian dish: the croque-monsieur?
Main photo credit: Boullabaisse – Flickr – Blue moon in her eyes
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