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Flavors of France: Exploring Regional Cuisines

Dive into the diverse culinary landscape of France, from savory dishes in Northern France to delicate flavors of Eastern and Southern regions. Discover unique specialties like tarte flambée, bouillabaisse, and truffles in this gastronomic journey.

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Flavors of France: Exploring Regional Cuisines

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  1. La Cuisine Française Anaïs Ms. Lindsay Gordon Honors Project

  2. Regions of France

  3. Cuisine of Northern France • Regions share a border with Belgium. • Strong Flemish influence • Beer is used often in cooking.

  4. Cuisine of Northern FrancePicardy/ Nord pas de Calais • Forests provide wild game such as boar and venison • hochepot • carbonnade • waterzoï

  5. Cuisine of Eastern France • Heavily influenced by Germany. • People eat sauerkraut, sausage, pork, and beer.

  6. Cuisine of Eastern FranceAlsace and Lorraine • Borders Germany and Switzerland. Lighter and more delicate than German cuisine. • Alsace • choucroute garnie • backenoffe • tarte flambée • Kougelhopf • Lorraine • Quiche Lorraine

  7. Cuisine of Eastern FranceFranche-Comte and Savoie • Franche-Comte • Saucisse de Morteau • Fondue • Raclette • Savoie • Tartiflette

  8. Cuisine of Eastern FranceBurgundy • Dijon mustard • Bresse Chicken • Coq au vin • bœuf à la bourguignonne • escargots à la bourguignonne

  9. Cuisine of Southern France

  10. Cuisine of Southern FranceLyon • Quenelle • Rosette de Lyon • Salade Lyonnaise • Cervelas Lyonnais

  11. Cuisine of Southern France Provence-Alpes-Cote d’Azure • Herbs de Provence • Bouillabaisse • Ratatouille • Pistou • Salade Niçoise

  12. Cuisine of Southern FranceLanguedoc-Roussillon • Divided into three culinary regions • Haute Languedoc- • cassoulet • Bas Languedoc- • Brandade de Morue • Côte Languedoc- • les Petits Pâtés de Pézenas

  13. Cuisine of Southwest France • The Southwest is known for luxury products like truffles and foie gras.

  14. Cuisine of Southwest FranceAquitane • Pays Basque • Bayonne ham • Garbure • Piperade • Perigord • Truffles • Foie Gras • Confit

  15. Central France • Dishes often feature a combination of pork, cabbage, potatoes and cheese.

  16. Central FranceAuvergne • Potée Auvergnate • Truffade • Aligot

  17. Western France

  18. Cuisine of Western FranceBrittany • Specializes in seafood • Crepes and Galettes • Cotriade • Coquilles St. Jaques • Fruits de Mer

  19. Cuisine of Western FranceNormandy • Specializes in heavy cream sauces, seafood, and apple dishes. • Calvados • Moules à la Normande • Sole Normande • Tarte aux Pommes

  20. Cuisine of Western FranceLoire Valley • “The Garden of France” • Beurre Blanc • Tart Tatin • Friture • Rillettes

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