Food of France

The diversity of French cuisine is due to the variety of cultural influences and ingredients available in France’s different regions.

Normandy, in the north, specializes in dairy products, which are called for in many of the region’s recipes. Camembert cheese has been made there for centuries. Many meat dishes originate from this region, also known for its apple cider and an apple brandy called Calvados.

Burgundy, in the east, is known for its bourguignonne sauce made of red wine—beef bourguignon being the most famous recipe calling for this sauce. This region is also known for its wide variety of mustards—the city of Dijon is located in this region. Kir—blackcurrant liqueur mixed with white wine—is an aperitif from Burgundy.

Perigord, in the south east, is famous for its foie gras (fat goose liver)—a creamy spread—and for its truffles. These are not chocolate truffles; it’s an edible underground fungus. These are both expensive delicacies.

Lyon, in the east (south of Burgundy), is home to some of France’s best chefs because it’s at a crossroads for a wide range of quality ingredients.

Alsace--in the northeast (bordering Germany)—offers dishes that are exclusively Alsatian. One of these is baeckeoffe—a meat and vegetable stew; another is choucroute Alsacienne—sauerkraut served with meat. Alsace is also known for its white asparagus and its pastries.

Provence, in southwestern France, has Mediterranean cuisine. Olive oil, garlic and tomatoes are common ingredients; stew these three along with eggplant, squash, onions and herbs and you get Ratatouille, a typical Provencal dish. Aïoli is a mayonnaise-garlic sauce that is spread on many foods. Bouillabaisse is a soup made with several kinds of fish, onions, tomatoes, saffron and herbs.

French Basque country borders Spain. Its cooking is distinctive because of the chillies used to flavor it. A famous food from there is jambon de Bayonne (Bayonne ham) also known in Spain as jamón Serrano.

Languedoc, in the south, uses much olive oil. Roquefort is a famous blue cheese from this region and is made in a city bearing its name. A famous dish from here is cassoulet—a white bean and pork stew.