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La Cuisine Française. Anaïs Ms. Lindsay Gordon Honors Project. Regions of France. Cuisine of Northern France. Regions share a border with Belgium. Strong Flemish influence Beer is used often in cooking. Cuisine of Northern France Picardy/ Nord pas de Calais.

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la cuisine fran aise
La Cuisine Française

Anaïs

Ms. Lindsay Gordon

Honors Project

cuisine of northern france
Cuisine of Northern France
  • Regions share a border with Belgium.
  • Strong Flemish influence
  • Beer is used often in cooking.
cuisine of northern france picardy nord pas de calais
Cuisine of Northern FrancePicardy/ Nord pas de Calais
  • Forests provide wild game such as boar and venison
    • hochepot
    • carbonnade
    • waterzoï
cuisine of eastern france
Cuisine of Eastern France
  • Heavily influenced by Germany.
  • People eat sauerkraut, sausage, pork, and beer.
cuisine of eastern france alsace and lorraine
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
cuisine of eastern france franche comte and savoie
Cuisine of Eastern FranceFranche-Comte and Savoie
  • Franche-Comte
    • Saucisse de Morteau
    • Fondue
    • Raclette
  • Savoie
    • Tartiflette
cuisine of eastern france burgundy
Cuisine of Eastern FranceBurgundy
  • Dijon mustard
  • Bresse Chicken
    • Coq au vin
    • bœuf à la bourguignonne
    • escargots à la bourguignonne
cuisine of southern france lyon
Cuisine of Southern FranceLyon
  • Quenelle
  • Rosette de Lyon
  • Salade Lyonnaise
  • Cervelas Lyonnais
cuisine of southern france provence alpes cote d azure
Cuisine of Southern France Provence-Alpes-Cote d’Azure
  • Herbs de Provence
    • Bouillabaisse
    • Ratatouille
    • Pistou
    • Salade Niçoise
cuisine of southern france languedoc roussillon
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
cuisine of southwest france
Cuisine of Southwest France
  • The Southwest is known for luxury products like truffles and foie gras.
cuisine of southwest france aquitane
Cuisine of Southwest FranceAquitane
  • Pays Basque
    • Bayonne ham
    • Garbure
    • Piperade
  • Perigord
    • Truffles
    • Foie Gras
    • Confit
central france
Central France
  • Dishes often feature a combination of pork, cabbage, potatoes and cheese.
central france auvergne
Central FranceAuvergne
  • Potée Auvergnate
  • Truffade
  • Aligot
cuisine of western france brittany
Cuisine of Western FranceBrittany
  • Specializes in seafood
    • Crepes and Galettes
    • Cotriade
    • Coquilles St. Jaques
    • Fruits de Mer
cuisine of western france normandy
Cuisine of Western FranceNormandy
  • Specializes in heavy cream sauces, seafood, and apple dishes.
  • Calvados
    • Moules à la Normande
    • Sole Normande
    • Tarte aux Pommes
cuisine of western france loire valley
Cuisine of Western FranceLoire Valley
  • “The Garden of France”
  • Beurre Blanc
    • Tart Tatin
    • Friture
    • Rillettes