France is a paradise for food lovers with its varied cuisine, markets and local gusto.
Brittany and the Atlantic Coast offer seafood and Basque Country has Spanish spices.
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Parisian ptisseries are similar to bakeries, but are more sophisticated. They sell different types of pastries and cakes, but they all have one thing in common: Ladurée and Pierre Hermé do macarons. The chocolates are usually sold in 100g increments and are available in over a dozen different flavors.
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Norman cuisine consists of cream, apples and cider, which is used to make moults la crme Normande and tripe, which is thrown in the slow pot with cider and vegetables.
The local cow's milk cheese is called creamy camembert, and it is found on the coast. The main drinks in the region are apple cider, calvados, and apple Sorbet.
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Burgundy pays homage to beef, wine and Dijon mustard. Oeufs en meurette are usually served by the dozen with butter, garlic and parsley. Buf bourguignon is cooked in young red wine with mushrooms, onions, carrots and bacon, followed by the pick of Burgundy AOC cheese.
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The Dordogne is famous for its rich black truffles and poultry, which are force-fed to make them fattened enough to make foie gras, a delicacy in France. The duck- or goose-liver pté can be served straight or in a combination of flavors. Duck or goose joints are slow cooked in their own fat. There are snails. eau de noix is a liqueur made from walnuts.
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Discover the world's most intriguing experiences with our weekly newsletter delivered straight to your inbox.Lyon is a city in France. It doesn't compete with Paris when it comes to variety of international cuisine, but it does hold its own when it comes to innovative and unusual cuisine.
Fried tripe, big fat andouillettes, silk-weaver's brains, and a herbed cheese are some of the dishes served in the city's legendary bouchons. Quernelle de brochet is a lighter specialty made of freshwater fish and served with a sauce.
The Lyonnais wine list has very fine Ctes de Rhne reds that compete with Brouilly and Mcon reds from Burgundy. A blood-red aperitif is made with a dash of blackcurrant liqueur.
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The choucroute cienne or choucroute garnie is a classic Alsatian dish and is served hot with sausages, bacon, pork and/or ham knuckle. It is Teutonic and is served in winstubs. Wdele braisé has sauerkraut.
To complement the filling feast, open a bottle of light citrusy sylvaner, crisp dry Alsatian riesling or full-bodied pinot noir. When it comes to sauerkraut, beer is not allowed in Alsace. The Alsatian gingerbread and kougelhopf are very popular with the sweet tooth.
Mediterranean fish and Alpine cheese are included in the cuisine of this sun-baked land. Farmers gather at the weekly market to sell their produce and other goods.
la Provenal still means anything with a generous dose of garlic-seasoned tomatoes, while a simple filet mignon sprinkled with olive oil and Rosemary fresh from the garden makes the same wonderful Sunday lunch it did generations ago.
There are exciting contrasts in the cuisine of this region, which include the catch of the day in seafaring Marseille, as well as grazed bulls and paddy fields in Camargue, lambs in the Alpilles, and black truffles in the Vaucluse.
Provence's most famous contribution to French cuisine is bouillabaisse. There must be at least three kinds of fresh saltwater fish, cooked for about 10 minutes in a broth containing onions, tomatoes, saffron and various herbs, and eaten as a main course with toast and rouille.
The fish stew bourride is similar to bouillabaisse but has less ingredients and a slightly creamier sauce. Aoli is usually served with it.
Drink pastis when you're in Provence. An aniseed-flavored drink, 45% alcohol, was invented by industrialist Paul Ricard. It becomes white when mixed with water. A chilled glass of the region's irresistibly pink wine is an essential lunch or dinner companion.
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Brittany is a great place for seafood lovers, as well as kids, thanks to the tradition of crpe and galette, which has been around for hundreds of years. Pair a pancake with a goblet of apple cider and you'll get gourmet heaven.
Royal Guillevic is one of the best ciders to try. If cider isn't your cup of tea, order a local beer. There is a honey liqueur called chauchen.
La beurre de Bretagne (Breton butter) is a little bigger than cheese. It goes into crpes, galettes and the most outrageously butter cake you will ever taste in your life, kouign amann. The Bretons butter their bread.
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The stew of white beans and meat that fires passionate debate is one of the best dishes to evoke Languedoc. Everyone knows which type of bean and meat should be thrown at the table.
This region is famous for its cuisine campagnarde, which sees fisherfolk tending oyster beds on the coast, olives being pressed in gentle hills inland, blue-veined "king of cheeses" ripening in caves in Roquefort, geese and gaggles of ducks.
The croquignoles are a sweet treat in Uzs. The cuisine in Roussillon has a Spanish accent.
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The deep-red Espelette chilies that add bite to many dishes are an essential ingredient in Basque cooking.
Eating out in this part of France near Spain is a delight thanks to its many casual pintxo bars that serve local dishes such as garlic prawns, spicy chorizo sausages and other items. The best way to wash the entire lot is with a glass of local cider, which is lighter and more sparkling than ciders in northern France. Izarra is made from herbs.
The gteau basque is filled with cream or cherry jam. There is chocolate from the city of Bayonne.
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The dense Corsican underbrush known as the maquis is made up of shrubs and wild herbs and is ideal for raising stock. These raw materials are used to make famous Corsican dishes like premonata, which is a beef stew, and lonzo, which is a sausage cooked with white beans and wine.
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