French “Cuisine Tour”
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Click on the Map to visit our French Tour Cuisine by Region The French Gastronomy is different in accordance with each Region. The strength of our greedy traditions contributes to the unique nature of our cuisine.
We wish a good research:
| Le Sel et le Poivre | Alsace - Lorraine |
| Aquitaine - Bordeaux | Auvergne - Limousin |
| Bourgogne | Bretagne |
| Champagne - Ardennes | Corse |
| Dom -Tom | Franche - Comte |
| Languedoc - Roussillon | Midi - Pyrenees |
| Nord-pas de Calais - Picardie | Normandie |
| Paris - Centre | Poitou - Charentes |
| Provence | Rhônes-Alpes |
| Val de Loire | French Food By Region! |
French Cuisine Diversity
Traditionally, each region has its own cuisine:
• The cuisine of north-west uses butter, apples and cream (a must in Normandy)
• The cuisine of south-west uses the fat of goose foie gras, ceps and the Armagnac;
• The cuisine of south-east, marked by Italian influences, uses the olive oil, herbs, garlic and tomatoes;
• The cuisine in the north, marked by influences, Flemish uses potatoes, pork, endive and beer; The Cuisine of the east, marked by influences German serves pork (bacon), sausages, sauerkraut and beer. In addition to these five major regional areas, there are many other local cuisines, such as the cuisine of the Loire Valley (famous for its fish in white wine), cooking basque (for its use of tomatoes and pepper) and the cuisine of” Roussillon” very close to the Catalan cuisine, but also the center with his game, his Easter pie and potato Creuse and its wines and its freshwater fish (Brenne).
Or cooking in the Alps where the cheese, potatoes and meats are kings. Nowadays, because of population movements, these regional differences tended to disappear, but they remain clearly marked, and anyone travelling through France noted significant changes in the way of cooking and the dishes served.
By the way, the recent attention of the French consumers on local products means that the regional cuisine reflects a strong revival at the beginning of this century, especially since the movement slow food is gaining in popularity.
French cuisine is generally seen outside France through its great cuisine served in restaurants with high prices. This very refined cuisine, most of the time received the influence of regional cuisines of Lyon and the north of France.
However, the French do not eat or do not prepare the food in their everyday life. Generally, the elderly tend to consume dishes of their region or one where they lived, while more young people are inclined to eat specialties from other regions or foreign specialties.
The French wines and French cheeses are an integral part of French cuisine as a whole in which they are used as ingredients and accompaniments. France is known for its wide range of wines and cheeses. The exotic cuisines, particularly Chinese cuisine and cooking Vietnamese dishes and some former colonies in the Maghreb (couscous), have made inroads . .
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