Local Specialities and Traditional Recipes of France

Local Specialities and Traditional Recipes of France The Diversity of Regional French Cuisine ChaptersThe Wonders of the South WestFavourites from the South EastFlavours of the Centre RegionThe Winds of the WestThe Specialities of the North and the East The Capital, Melting Pot of the Nation’s Cuisine France is well renowned for its varied cuisines. In fact, each region has its own local customs and its own cultural identity. And these different identities reveal themselves on delicious plates of food!French regions are proud of their differences; the Parisian brasserie is nothing like the Marseillais Bistrot so be careful you don’t mix them up!Let us guide you the rich gastronomy of France and each region’s specificities… maybe you’ll recognise the names côtes-du-rhônes or châteauneuf-du-pape? And of course, you’ll know the cheeses of the region; Cantal and Reblochon.You can feel the sea breeze for miles in this part of France.A region faced towards the Atlantic, the West has an abundance of fish and the best oysters in France.The inner land is, however, more grain than seafood. It is home to livestock and produces quality dairy products: goat’s cheese in Charente, camembert in Normandy, butter, and numerous other cheeses.Artichokes, green beans, onions… gardening enthusiasts will not be disappointed!And how could we forget the Saint-Jacques scallop and the Breton lobster with its infamous blue shell?The wines of the Loire Valley, known for being lighter than their southern counterparts, are a must-try, but the cider, calvados and perry of the region may still be the more popular choice.The sweet pastries of the Western region are unrivalled; the Kouign-Amann, a Breton cake made up of several layers of butter and sugar is sure to give you a boost!And of course the crêpes, so delicious that you’ll speed through the rest of your dinner just to get to them.The Specialities of the North and the EastOh, how we love the warming dishes  of this region! Close to Belgium, the specialities of this area stretch to more than just beer and fri es (although these are in their own right, delicious!).Better than the sweet beetroots of the Picardie area or the chicory soaked in béchamel sauce, are the delicious mussels, maroilles cheese and spéculoos biscuits.Fresh fish is also on the menu, coming from the port of Boulogne-sur-Mer.Champagne plays a central role in festivities and is a symbol of partying and of success. And along the banks of the river Rhine, the vineyards of Alsace make quality white wine.Flammekueches are there to save you from the cold in those winter months. A mixture of cabbage, potatoes, crème fraiche and lardons make up this indulgent dish. Oh, and who can forget sauerkraut, a veritable institution in this region!Rhubarb and plum tarts sing with flavour from the fresh fruits picked straight from the Orchards of Lorraine.The charcuteries are varied, go down to Lyon where the sausage filled brioche is well worth the visit!The Capital, Melting Pot of the Nation’s CuisineAlthough clearly situated in th e north of the country, Paris acts as a real crossroads to all the different regions of France.Between the Bretons who moved down to Paris and the people from Auvergne who sought better fortune in the capital, different cultures met in the same city, at the same time preserving their own traditions and mixing with others.Since the nineteenth century at least, the City of Lights has set the bar for restaurants in France. All kinds of regional and foreign cuisines can be found there.The local brasseries are fondly thought of by many, while even Michelin starred chefs are happy to eat there.Thus, in a single neighbourhood, you can eat the cuisine of nearly every corner of France!But don’t just stick the capital, crisscrossing the beautiful cities and countryside of France lets you taste local gastronomy for real.Learn more here about the History of French cuisine.Discover more about traditional French Gastronomy here.Try out these great French recipes.