The Food of France - French Regional Cuisine


Home > French Foods > Regional Specialties The Food of France Region by Region The food of France is a wonderful entryway into learning about French culture and the characteristics that define France from one region to the next. Culinary history stretches way back in France and each region has its own unique story to tell. Regional differences are of course gradually disappearing in France, just as they are everywhere in the world. But by observing and enjoying foods and recipes of each region, we can help perpetuate a little longer the wonderful gastronomic traditions of the Hexagon. Vive la France and all the great food that helps define it as a culture. Here is a fast and furious tour of French regional cuisine and the food of France. Nord-Pas-de-Calais Bière - Beer - the regional drink of choice Carbonnade - Beef braised in beer Chicorée à café - Roasted chicory root beverage Gaufres - Waffles of all sorts Genièvre - Juniper berry alcohol Hochepot - Beef and vegetable stew Maroilles - Soft, washed rind cheese Moules-frites - Mussels and French fries Picardie Anguille - Eel, which is often smoked Confiture de lait - Milk and sugar "jam" Ficelles Picardes - Ham and mushroom crepes Flamiche - Leek, egg and cream tart Gateau battu - Tall cake made with lots of eggs Haricots de Soissons - Large white beans Macaron d'Amiens - Made from almonds, honey and egg white Normandie Fish including sole, limande, turbot Shellfish including scallops, oysters and mussels Moutons de prés salés - Sheep grazed on salt marsh Tripes à la mode de Caen - Slow cooked beef or pork stomach Cheese including Camembert, Livarot and Pont L'Evêque Tarte Normande - Apple tart Bénédectine - Herb liqueur Calvados - Apple brandy Learn more about the food of France in Normandie soon. Ile de France Asperges d'Argenteuil - Asparagus Champignons de Paris - Mushrooms Cerises de Montmorency - Cherries Moutarde de Meaux - Mustard Brie - Cheese from Meaux and Melun Paris-Brest - Wheel shaped choux pastry cake Grand Marnier - Orange flavored Cognac liqueur Champagne Ardenne Andouillette de Troyes - Pig intestine sausage Boudin blanc de Rethel - Pork, egg and milk sausage Pied de porc de Sainte-Ménehould - Slow cooked pigs' feet Chaource - Soft, uncooked cheese Biscuit rose de Reims - Crispy pink cookies Vinaigre de Reims - Champagne vinegar Champagne - Sparkling wine Lorraine Quiche Lorraine - Bacon quiche Bouchées à la reine - Creamed chicken in puff pastry Baba au rhum - Rum soaked cake Vittel and Contrex - Mineral waters Madeleines de Commercy - Tea cakes Potée Lorraine - Cabbage, bacon and sausage Soupe à l'oignon - Onion soup Alsace Bretzels - Pretzels Choucroute Garnie - Sauerkraut with sausage, ham and potatoes Foie Gras d'Oie - Fattened goose liver Munster - Flavorful soft cheese Spatzle - Noodles Wines including Riesling, Muscat and Gewurztraminer Charcterie - A wide variety of sausage Flammekueche - Bacon, onion and cream pizza Learn more about the food of Alsace France Bretagne Crepes or Galettes - Flat filled pancakes Far Breton - Flan like cake Kouign amann - Caramel and butter cake Sel de Guérande - Sea salt Cidre - Apple cider Seafood including crabs, shrimp and lobster Beurre - Butter Pays de la Loire Soupe Angevine - Sparkling wine punch Vegetables of all sorts Rillettes, rillauds, andouilettes - Pork products Le muscadet - Lightly effervescent white wine Beurre blanc - Butter and wine sauce Crémet d'Anjou - Cream and cheese dessert Berlingots - Pyramid shaped hard candies Centre Fromages de chevre - Goat cheeses Huile de noix - Walnut oil Cotignac d'Orléans - Quince jelly Lentilles du Berry - Lentils Poirat du Berry - Black pepper spiked pear tart Sanciaux - Thick apple crepe Tarte Tatin - Upside down apple tart Bourgogne Crème de cassis - Black currant liqueur Gougères - Cheese puffs Moutarde de Dijon - mustard Boeuf Bourguignon - Beef Bourguignon Coq au vin - Chicken cooked in wine Pain d'epice - Spice cake Epoisses - Washed rind soft cheese Anis de Flavigny - Tiny anise candies Learn more about the food of France in Bourgogne soon. Franche Comté Saucisse de Montbéliard - Smoked sausage Fromages - Cancoillotte, Comté, Mont d'Or, Morbier cheese Kirsch de Fougerolles - Cherry liqueur Jambon de Luxeuil - Smoked ham Potée comtoise - Cabbage, potatoes, sausage and ham Gâteau de ménage - Cream topped brioche Fondue comtoise - Cheese fondue made with kirsch Poitou Charentes Huitres - Oysters Pomme de terre de l'île de Ré - AOC potato Mojettes - White beans grown in the marshes Cognac - Brandy Pineau - Cognac fortified wine Angelique - Angelica - an herb Chabichou de Poitou - a goat cheese Tourteau fromager - Goat cheese cake Limousin Châtaignes - Chestnuts Champignons - Wild mushrooms Boeuf Limousin - Limousin beef Agneau Barronet - Lamb Cochon cul noir - Pig Clafoutis aux cerises - Simple cherry cake Gâteau Creusois - Hazelnut cake Pâté de pommes de terre - Potato filled puff pastry Auvergne Cheese: Cantal, le Bleu, Salers, St. Nectaire, Fourme d'Ambert Lentilles de puy - Green lentils Aligot - Cheesey mashed potatoes Potéé Auvrgnate - Thick cabbage and meat stew Tarte de Carladès - Tomme cheese tart Pompe aux grattons - Pork crackling bread Truite au lard - Trout cooked with bacon Rhône Alpes Gratin Dauphinois - Scalloped potatoes Reblochon - Soft washed rind cheese Cheese fondue Tartiflette - Potatoes and bacon topped with Reblochon Salaisons sèches - Raw cured sausage Volailles de Bresse - Bresse poultry Nougat de Montélimar - Honey and almond candy Beaujolais wine Aquitaine Cannelés - Small rum cakes Confit de canard - Duck confit Foie Gras - Fattened duck or goose liver Pommes salardaises - Potatoes cooked in goose fat Tourin - Garlic and onion soup Armagnac - Brandy Bordeaux wines Midi Pyrénées Roquefort cheese Cabécou - Soft goat cheese Saucisse de Toulouse - Sausage Cassoulet - Slow cooked beans and meat Haricots tarbais - White beans used in cassoulet Cèpes - Porcino mushrooms Noix - Walnuts Gâteau à la broche - Cake cooked on a spit Languedoc Roussillon - Food of France Bleu des Causses - Somewhat dry blue cheese Brandade - Salt cod and potato puree Crème catalane - Caramel topped flan Millas - Corn flour cake Fouace - Orange flower water brioche Seiches farcies - Stuffed cuttlefish Saupiquet - Spicy wine sauce Provence Alpes Côte D'Azur Aïoli - Garlic mayonnaise Anchoïade - Anchovy puree Beouf en daube - Slow cooked beef Bouillabaisse and bourride - Seafood soups Rouille - Red pepper and garlic sauce Soupe au pistou - Soup served with a basil-garlic paste Tapenade - Olive paste Calisson - Fruit jellies Pastis - Licorice flavored liquor La Corse Brocciu - Fresh white cheese Gateau à la farine de châtaigne - Chestnut flour cake Bière la Pietra - Chestnut beer Sanglier - Wild pig Charcuterie - All sorts of sausages and hams Clementines - Small oranges Fiadone - Cheesecake made with brocciu Return to French Foods French Appetizers French Bottled Water French Breads French Candy French Cakes French Cheese French Cookies French Croissants French Dairy Products French Herbs French Salads French Sauces French Sausage French Seasonings French Soups French Vegetables Restaurants French Food French Cheese French Desserts French Wine Champagne French Drinks Regional Specialities Famous French Food French Cooking Help Cooking Tools French Cooking Schools French Cookware Gourmet Cooking Supplies French Ingredients French Cooking Terms Basic Cooking Tips French Cooking Articles Your French Food Questions Noshes and Starters Easy Appetizer Recipes French Entrées (Starters) Easy Salad Recipes Easy Soup Recipes Quiche Recipes Main Courses Easy Beef Recipes French Chicken Recipes Easy Pork Recipes Fish and Seafood Stew Recipes Les Desserts French Cake Recipes French Cookie Recipes French Dessert Recipes Fruit Dessert Recipes French Pastry Recipes Other Recipes Crepe Recipes Potato Recipes Easy Recipes For Kids Sauce Recipes Easy Vegetable Recipes Index By Ingredient French Recipe Index New! 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