France is a foodies paradise. Apart from wine France is most famous for its incredible cuisine with each region offering up its own unique produce and style allowing visitors a veritable plethora of gourmet delights to tempt their taste buds. If you are travelling around this western European country you'll find beautiful food and wine matches that tell the story of the area, and with 22 regions to choose from you will have plenty of choice whilst you also experience the beautiful countryside, learn about the incredible history, and experience the real France.
Some of the regions you can travel to and the unique dishes you can experience are outlined below:
The Lorraine region is, of course, home to Quiche Lorraine which sees smoked bacon and cheese added to the traditional eggs and cream mixture which is baked in an open pie form.
The beautiful Brittany region in the north west of the country, is responsible for producing crepes, a thin pancake to which any number of toppings can be added, limited only by the imagination. If you are eating crepes in their region of origin then you should try them with a drink of cider as the locals do.
Burgundy is the region of origin for three of the country's more famous dishes, along with one of the main wine producing regions, so should definitely be included in your cuisine tour. France's unique Escargots de Bourgogne - snails baked in their shells with a parsley butter was created in Burgundy, as was Coq au vin, a braised chicken in red wine dish, and B"uf bourguignon which is beef stewed in red wine.
On the south eastern coast of France lies Provence/Cte d'Azur which boasts the origins of not only one of France's but arguably the world's most famous vegetarian dish, Ratatouille which is a vegetable stew made with aubergine, bell pepper, courgette, garlic, olive oil, onion, and tomato. The other dish from this picturesque location is Salade Ni§oise, which had many variations however is always served with olives and tuna.
Cheese, or fromage, has a strong influence on dishes from the Rhne-Alpes the region with the second biggest city in the country, Lyon, and which borders Switzerland and Italy and the dishes reflect with alpine influence of it's location including Tartiflette a dish made with cream, pork, Reblochon cheese, and a Savoyard gratin with potatoes, and the cooking technique gratin, however it is the fondue that the region is most well known for.
Some of the regions you can travel to and the unique dishes you can experience are outlined below:
The Lorraine region is, of course, home to Quiche Lorraine which sees smoked bacon and cheese added to the traditional eggs and cream mixture which is baked in an open pie form.
The beautiful Brittany region in the north west of the country, is responsible for producing crepes, a thin pancake to which any number of toppings can be added, limited only by the imagination. If you are eating crepes in their region of origin then you should try them with a drink of cider as the locals do.
Burgundy is the region of origin for three of the country's more famous dishes, along with one of the main wine producing regions, so should definitely be included in your cuisine tour. France's unique Escargots de Bourgogne - snails baked in their shells with a parsley butter was created in Burgundy, as was Coq au vin, a braised chicken in red wine dish, and B"uf bourguignon which is beef stewed in red wine.
On the south eastern coast of France lies Provence/Cte d'Azur which boasts the origins of not only one of France's but arguably the world's most famous vegetarian dish, Ratatouille which is a vegetable stew made with aubergine, bell pepper, courgette, garlic, olive oil, onion, and tomato. The other dish from this picturesque location is Salade Ni§oise, which had many variations however is always served with olives and tuna.
Cheese, or fromage, has a strong influence on dishes from the Rhne-Alpes the region with the second biggest city in the country, Lyon, and which borders Switzerland and Italy and the dishes reflect with alpine influence of it's location including Tartiflette a dish made with cream, pork, Reblochon cheese, and a Savoyard gratin with potatoes, and the cooking technique gratin, however it is the fondue that the region is most well known for.
SHARE
