Sweet or savoury, hot or cold, these things are your ultimate lunch-on-the-go. Food: A Royal Volume; Regional French Dishes in Cookbook Selected by 'Prince of Gastronomes' Book Is Illustrated This no way means they are parochial; the French have a real sense of terroir which is why rural French cooking is alive and kicking in France. Regional French food. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. This may be one of the most famous French dishes in the U.S., thanks to Julia Child's book Mastering the Art of French Cooking. Confit de canard, foie gras and pruneaux d'agen are local specialities. But by observing and enjoying foods and recipes of each region, we can help perpetuate a little longer the wonderful gastronomic traditions of the Hexagon. And of course a nice rich red Bordeaux wine to go with it. Regional Specialities of France . The French will usually cook and prepare dishes local to their region. South-West France: In the south-west of France the emphasis is on rich foods. Common dishes found on a national level. One key element of Auvergne’s cuisine is the Puy lentil. Meadow-salted lamb (agneaux de pré salé in French) comes from the Bay of the Mont Saint-Michel and parts of the Cotentin Peninsula.Ocean water periodically permeates the fields the lambs graze, resulting in a naturally (very) salted cut of meat. 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. The cuisine of this area is characterised by rustic and hearty dishes including truffade (a potato and cheese dish). Limousin Limousin is the second-least populated French region in France after Corsica. Below are lists of a few of the more common dishes available in France on a national level.. Chicken Marengo It was originally made with … Here is a fast and furious tour of French regional cuisine and the food of France… These tasty green lentils have been grown on the volcanic slopes around Le Puy-en-Velay in Haute-Loire for more than 2,000 years and are a must-try either in a stew or salad. There are many dishes that are considered part of the French national cuisine today. As far as French food by region goes, you must make your way to Brittany. The characteristics of French cuisine, varying by region, include innovative flavors and elegant presentation. The southern regions feature rich flavors with garlic, herbs, duck and mushrooms, while the northern cuisine consists of country-style dishes … In metropolitan France, they are likely to sample a wide array of regional and national dishes. Vive la France and all the great food that helps define it as a culture. Although you’ll find eleventy-hundred c rêpe stands all over Paris, the thin pancakes actually originate from Brittany. https://www.oregonlive.com/dining/2014/03/grub_glossary_french.html The main specialities are duck, foie gras, prunes, oysters, mushrooms and truffles.
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