Click the map below to see recipes and information from the different French regions, or follow the links below to the a specific region.
This is a region marked by it's strong identity, fine arts, costumes, traditional French food and cuisine.
One of the most diverse and picturesque regions of France. I am, however slightly biased, as it has also been our home for over 8 years.
Situated in the heart of France, the Auvergne region of France is probably best known for it's volcanoes.
This region is heavily agricultural, and supplies most of France's butter, fromage frais, soft cheeses, and even cider.
With game pies from Chartres, and an abundance of fruit orchards packed with cherries, this region also has artichoke and asparagus fields.
The region famous for its lovely sparkling white wine, this is one of the French regions also known for it's specialties such as; Ardennes ham, Rethel white sausage, and Troyes Andouillette sausage.
Corsican food uses many ingredients from game such as wild boar to seafood and river fish such as trout. Delicacies such as ficatellu, coppa or lonzu are also made from Corsican pork.
Bordering with Switzerland, Franche-Comté shares much of its culture and cuisine, and is acclaimed for the famous Comté cheese and beautiful Saucisse de Morteau.
Specialities dishes include tripes à la mode de Caen, sheep's trotters à la rouennaise, casseroled veal, or seafood such as mussels or lobsters.
The wealthiest and most populated region of France, and boasts some of the worlds most famous French restaurants who offer some of the France's best food.
This is the southernmost region of France, with vineyards on one side and the Mediterranean Sea on the other side. Regional recipes include Carcassonne Cassoulet or a fresh seafood platter, eaten in a restaurant in Sète, a small town on the Mediterranean sea we visited a year or so ago.
Potato is the staple in Lorraine and is used in traditional dishes of the region such as potée lorraine. Other famous dishes include Quiche Lorraine and Pâté lorrain.
The Midi-Pyrénées is the largest French region, aligot, garbure, or gâteau à la broche are some of this regions culinary delights.
This region is famous for its fresh seafood, esspecialy from the Boulogne-sur-Mer harbor, which is the biggest French port. There is also a producer of snail products in Tournehem.
Pays de la Loire
A region known for recipes such as; beurre blanc, the perfect accompaniment for your fish, muscadet-flavoured sausages or rillauds d'Anjou, with Vendéen wood-oven baked bread, and a lovley Port-Salut cheese to finish.
A region of hearty foods, such as pâté de canard (pâté en croute) from Amiens, the Flamiche leek pie, the delicious gâteau battu or The famous "chantilly" whipped cream from the town of Chantilly.
Most famous for its strong, silky spirit called cognac, other specialities include; fresh oysters, langoustines, prawns, crab and mussels.
This Mediterranean region of France has the perfect balance between Italian, Spanish and French cuisines. With fine sauces like Pistou or Tapenade, or recipes for Ratatouille, Bouillabaisse and Cod Brandade, Provence-Alpes-Côte d'Azur has a wide veriity of gastronomy.
Famous for its morning snacks, the mâchons, local charcuterie, accompanied by Beaujolais red wine. Traditional local dishes include saucisson de Lyon , esox quenelle, salade lyonnaise, marrons glacés and cardoon au gratin.