French cuisine regional specialties ~ Pompe à lhuile fried dough. The food of France is a wonderful entryway into learning about French culture and the characteristics that define France from one region to the next. Indeed lately is being hunted by users around us, maybe one of you. Individuals are now accustomed to using the net in gadgets to view image and video information for inspiration, and according to the title of the post I will discuss about French Cuisine Regional Specialties The cuisine of these rural regions is heavy but surprisingly sophisticated often cooked in goose fat for a.
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The 16 Regional Dishes That Define French Cuisine
A Southern French Cuisine Spanish-Style Bordeaux is known throughout the world thanks to its prestigious wines. Perhaps the most unique of these traditions is the thirteen desserts of a Provençal Christmas Calends or feast. Your French cuisine regional specialties picture are ready. French cuisine regional specialties are a topic that has been hunted for and liked by netizens now. You can Find and Download or bookmark the French cuisine regional specialties files here
French cuisine regional specialties - Beef bourguignon from Bourgogne-Franche-Comté. Boulets de Metz chocolate speciality was invented by a pastry chef from Metz in 1934 Léon Bohr. For some reason everything seems to taste better in Alsace theyve got a long history of world class pastry chefs though if youre looking for a regional speciality I suggest you start with baeckeoffe or carpe frites. Aquitaine and French Basque Country.
France has many regions and each region has their own culinary specialty. Culinary history stretches way back in France and each region has its own unique story to tell. Bear in mind that each food is just the tip of the ice berg and each region boasts an amazingly vast tradition of food and drink that is many times quite distinct from the other regions. Lorraine Inspired by the German cuisine and resulting from the history of this Northeast region of FranceLorraine is the only region in the world with such a high density of mirabelle plum trees.
Custards in pastry were known in English cuisine at least as early as the 14 th century however quiche is considered a French dish with quiche Lorraine named for the Lorraine region of France being the popular variant of an open pie with a filling of custard with lardons. The best place in Paris to try might be La Jacobine in the Latin Quarter where the onion soup is also great. Moules marinières from the Nord Pas-de-Calais and Picardie. The Food of France Region by Region.
Sainte Maure de Touraine Goat Cheese Centre Region Sauerkraut Meal Alsace Saucisse de Morteau and Montbéliard Sausages Franche Comte Saucisson Dry Sausage Paris Ile de France Seafood Platters Brittany Seafood from Poitou Charentes Poitou Charentes Sel de Guerande - Fleurs de Sel Salt Flowers Pays de la Loire. Garlic onions thyme carrots mushrooms and potatoes. The French love to braise chicken with wine while drinking wine. Entirely produced in the Esturgeonnière site this caviar boasts attractive grains with colors ranging from grey to light chestnut with a particularly tasty and slightly salty flavor.
Here are a few from our list. But this region holds other gastronomic surprises coming both from its magnificent inland and the rich Atlantic coast. And gratin dauphinois from the Midi-Pyrénées and Languedoc. Pâté aux pommes de terre and Clafoutis are two of the famous regional specialities of Limousin.
Lorraine Potato is the staple in Lorraine and is used in traditional dishes. Bordeaux is renowned for its specialty grapes and wines. He wanted to make a sweetmeat which would remind people of a. A classic of French cuisine originally from Burgundy boeuf bourguignon is a rich complex stew that features the most famous regional specialties.
Great restaurants and specialty food vendors sell it in France and abroad. Limousin Limousin is the second-least populated French region in France after Corsica. Traditionally containing duck garlic sausage pork skin and white beans nowadays youll find any kind of cassoulet on menus sometimes just sausage sometimes beef. Red wine and Charolais beefa variety of cow whose meat is particularly tasty and tender.
While generally considered to be a French specialty these savory tarts. The Alsace region is one of my favourite in all of France not just because of the spectacular architecture but also the food. Ive decided to introduce you to one specialty from each of the 22 European regions of France. Lets start in the north and next month well head south.
The rest of the stew is composed of vegetables. The most famous specialties are foie gras confit doie aux cèpes goose. Amongst savorous specialties accounted in the Cuisine franc-comtoise from the Franche-Comté region are Croûte aux morilles Poulet à la Comtoise trout smoked meats and cheeses such as Mont dOr Comté and Morbier which are best eaten hot or cold the exquisite Coq au vin jaune and the special dessert gâteau de ménage. Its no surprise that the Lorraine region is famous for its quiche.
This simple recipe made with a creamy cheesy savory center and baked on a flaky warm. While variations across the region are common the traditional version of the meal features. Its possible to visit the fish farm and request tastings by appointment. Much of Provençal cuisine and French gastronomy in general is tied to culinary traditions that go back centuries.
Cassoulet is a rich slow-cooked casserole originating in the south of France. In our article we outlined some of Frances must-try specialties from each region. Next on my top 10 French food specialty you can get in Paris is the coq au vin. But if you want my true opinion if you have some time when in Paris prepare it with locals.
Regional specialities from the Aquitaine region of France include Patés and the famous fois gras plus crepes are commonly used in the regions cuisine and as we mentioned in the our other article the Dordogne is famed for its truffles. Some of the best regional dishes are potée auvergnate truffade aligot and tripoux.
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