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Specialties from different regions of France

Chinese cuisine is extensive and profound, and the eight most influential and representative cuisines are well-known at home and abroad, and France may be the only great country in food that can be as famous as China. For a taste of exotic cuisine, France is the place to be.

The French have a very high pursuit of food art, which is reflected in the sophisticated materials and unique cooking methods.

Southeast

Southeastern France is close to the coast of the Mediterranean Sea, and is rich in various seafood and spices.

Provencal Stew

The famous film Ratatouille is named after the Provencal stew (Ratatouille). This dish is made by frying various seasonal vegetables such as tomatoes, zucchini, onions, and green peppers with spices and then stewing them. Looking at the materials, we know that it was originally a farm dish, but it has evolved into a famous dish with local characteristics.

Provence fish soup

Provence Bouillabaisse, originally a fisherman’s meal in the port of Marseille, is now a recipe protected by law. The soup contains a variety of spices, as well as at least 4 types of fish, shellfish and seafood.

Western Region

The western region has an oceanic climate with a pleasant climate and abundant fruits and vegetables, known as the “French Garden”. In addition, because of its proximity to the Atlantic Ocean, it is also rich in seafood. The farm chickens raised here are also very famous, they eat natural feed, enjoy the sun and grass, and never use growth hormones.

Brittany Cabbage Wraps

Bretagne Bardatte usually wraps rabbit meat with cabbage, and simmers it with chestnuts for a long time. This is a typical Brittany-style home-cooked dish, a lunch that farmers used to bring with them during busy farming seasons. This cooking method of cabbage wrapping meat is also common in central France, called maoch, mainly pork, and potatoes as a side dish.

Crepe

Crepe is made of wheat flour with optional toppings inside. The toppings for savory crepes are usually ham, cheese, eggs, tuna, etc.; the toppings for sweet crepes are dark chocolate, hazelnut chocolate sauce, banana, lemon juice, chestnut sauce, etc. Meals are usually served with a salty crepe followed by a sweet crepe.

Central Region

Because of the rich resources of forests and rivers, the royal family and nobles have liked the central region for vacation and hunting since ancient times. The tradition of hunting is still preserved, and local people often enjoy mountain delicacy, such as venison, birds, fish, asparagus and green lentils, in their daily diet.

Lentil Soup

Lentil Soup (Potee de Lentilles Vertes du Berry) is very refreshing and nutritious. Strong-smelling side dishes (such as onions, bacon, etc.) are sometimes added to the stew to create a different flavor.

Almond Cake

Financier is a very small rectangular cake that is very popular in France. Originally made in the shape of golden bricks, the cake became popular with financiers. The speciality of the central region is the addition of almond flakes on the surface, called almond petit fours (Financier de Sully).

East area

Because of the border with Germany, the food in the eastern border region has a strong German flavor. The eastern region has a very well-known beef producing area Charolais (Charolais).

Pickled Cabbage Sausage

Choucroute is a classic dish in Alsace. It tastes like the big sauerkraut in northeastern China, but it is usually served with pork, sausage and potatoes.

Burgundy Beef Stew

Burgundy beef stew (Boeuf Bourguignon) uses red wine as a base and is simmered with high-quality local beef. Potatoes, mushrooms, onions and other side dishes are also included in the broth, making it a very famous main course.

Northern region

Dairy and meat products from the Normandy region in the north.

Ville pig intestines

Andouille de Vire is made by stuffing seasoned shredded pork intestines into casings and then smoking and cooking them for a long time. The best Were pork sausages are handmade and slightly oily compared to other sausages.

Betis candy

Betise de Cambrai is a traditional candy, the most classic flavors are mint and caramel. “Betise” literally means “stupid thing”, because at first the birth of this candy was due to the wrong proportion of seasonings by workers, but they found unexpected deliciousness, and now it has the title of intangible cultural heritage.