| You can't stay away from the French food, while | | | | Escavêche (cold terrine of sweet |
| in France, the country known worldwide for its | | | | water fish in wine and vinegar), Hochepot (four |
| numerous gastronomic delights and specialties. | | | | meats stewed with vegetables), and Flamiche. |
| Certainly, the French cuisine is extremely diverse | | | | NORMANDY dishes include Tripes à la mode |
| including a wide variety of foods and recipes from | | | | de Caen (tripe cooked in cider and calvados), |
| national and regional cuisines. France really offers | | | | Matelote (fish stewed in cider), Moules à la |
| one of the richest cuisines in the World. | | | | crème Normande (mussels cooked |
| French cuisine is often categorized as National | | | | with white wine, garlic and cream), and Tarte |
| Cuisine and Regional Cuisine. National Cuisine | | | | Normande (apple tart). BRITTANY specialties |
| includes the foods that have been integral part of | | | | include Crêpes, Far Breton (flan with |
| the French culture for ages. These foods include a | | | | prunes), Kik ar Fars (boiled pork dinner with a kind |
| variety of breads, savory dishes, desserts & | | | | of dumpling), and Kouign amann (galette made |
| pastries, and some preserved foods. Common | | | | flaky with high proportion of butter). |
| breads in the French cuisine include Ficelle, | | | | LOIRE VALLEY/CENTRAL FRANCH dishes include |
| Baguette, Flûte, Pain, and Pain Poilane | | | | Rillettes (spreadable paste made from braised |
| (large thick crusted circular loaf). | | | | pork and rendered fat, similar to |
| Savory dishes include Biftek frites (steak & fries), | | | | pâté), and andouillettes |
| Poulet frites (chicken & fries), Blanquette de veau | | | | (sausage made with chitterlings). Burgundy |
| (blanquette of veal), Coq au vin (chicken in red | | | | specialties include Boeuf Bourguignon (beef stewed |
| wine), Pot au feu (beef stew with mixed | | | | in red wine), Escargots de Bourgogne (snails |
| vegetables), Bouillabaisse (fish soup), Les endives | | | | baked in their shells with parsley butter), Fondue |
| (Belgian endive), Boudin blanc (Delicate flavored | | | | bourguignonne (fondue made with oil in which |
| sausage similar to bockwurst), Civet de Lapin | | | | pieces of meat are cooked), Gougère |
| (rabbit), Foie de veau (calve's liver), and | | | | (cheese in choux pastry), and Pochouse (fish |
| Andouillette (chitterling sausage). | | | | stewed in red wine). |
| Desserts & pastries include Chocolate Mousse, | | | | RHÃ"NE-ALPES dishes include Raclette (the |
| Crème | | | | cheese is melted and served with potatoes, ham |
| Brûlée, Mille-feuilles, | | | | and often dried beef), Fondue savoyarde (fondue |
| Choux à la Crème (cream | | | | made with cheese and white wine into which |
| puffs), Tartes aux fruits (fruit tarts), Religieuse | | | | cubes of bread are dipped), Gratin dauphinois, and |
| (chocolate éclair shaped to resemble | | | | Tartiflette (a Savoyard gratin with potatoes, |
| a nun), Madeleine (small cake-like cookie), Tarte | | | | Reblochon cheese, cream and pork). |
| Tatin (caramelized apple tart), | | | | AVEYRON dishes include Tripoux (tripe 'parcels' in |
| Gâteaux (cake), Éclairs, | | | | a savoury sauce), Truffade (potatoes |
| and Profiteroles (baked puff pastries (choux) filled | | | | sautéed with garlic and young |
| with cream or ice cream). And, some typically | | | | Tomme cheese), Aligot (mashed potatoes |
| French preserved foods include Cassoulet, | | | | blended with young Tomme cheese), Pansette de |
| Choucroute garnie, and Duck confit. | | | | Gerzat (lamb tripe stewed in wine, shallots and |
| Greatly influenced by the French geography, the | | | | blue cheese), and Salade Aveyronaise (lettuce, |
| French cuisine also includes a wide range of | | | | tomato, roquefort cheese, walnuts). |
| regional cuisines, including foods & dishes of | | | | LANGUEDOC dishes include Brandade de morue |
| Lorraine, Alsace, Nord-Pas-de-Calais (Artois, | | | | (puréed salt cod), Cargolade (Catalan |
| Flanders, Hainaut)-Picardy, Normandy, Brittany, | | | | style of escargot), Trinxat (Catalan cabbage and |
| Loire Valley/Central France, Burgundy, | | | | potatoes), Bourride (Monkfish stewed with |
| Poitou-Charentes, Limousin, Bordeaux, Perigord, | | | | vegetables and wine, garnished with |
| Gascony, Pays Basque, Toulouse, Quercy, | | | | aïoli), Rouille de seiche (Similar |
| Aveyron, Roussillon, Languedoc, | | | | preparation of squid), and Encornets farcis |
| Cévennes, Provence, | | | | (Cuttlefish stuffed with sausagemeat, herbs). |
| Côte d'Azur, and Corsica. | | | | PROVENCE/CÃ"TE D'AZUR specialties |
| LORRAINE dishes include Quiche Lorraine, | | | | include Bouillabaisse (stew of mixed Mediterranean |
| Potée Lorraine, and | | | | fish, tomatoes, and herbs), Ratatouille (a |
| Pâté Lorrain. ALSACE | | | | vegetable stew with olive oil, aubergine, courgette, |
| specialties include Choucroute garnie (sauerkraut | | | | bell pepper, tomato, onion and garlic), Pieds |
| with sausages, salt pork and potatoes), | | | | paquets (Lambs feet and tripe 'parcels' in a |
| Spätzle, Baeckeoffe, Kouglof, | | | | savoury sauce), Soupe au pistou (bean soup |
| Bredela, Beerawecka, Mannala, Tarte | | | | served with a pistou (cognate with Italian pesto) |
| flambée, and Baba au rhum. | | | | of fine-chopped basil, garlic and Parmesan), Salade |
| NORD-PAS-DE-CALAIS (ARTOIS, FLANDERS, | | | | Niçoise (varied ingredients, but always |
| HAINAUT) - PICARDY dishes include Andouillette | | | | black olives, tuna), Socca, and Panisses. |
| of Cambrai, Carbonnade (meat stewed in beer), | | | | Author writes for Holiday Velvet, a website |
| Potjevlesch (four-meat terrine), | | | | providing listings for Hotels, Villas, Holidays in Paris, |
| Waterzoï (sweet water fish stew), | | | | France, and Holiday apartment Rentals. |