France is impossible to imagine without cheese, for which many regions of the country are famous
Brittany
Seafood is the basis of the signature dishes of this region, the most popular of which is spicy fish soup (cotriade). But also Dover sole is finger-licking good! Everywhere here you can try rillettes – sausage made from tripe from Quimper, white fried veal sausages from Rennes, or ham from Morlaix.
Spicy fish soup (cotriade) from Brittany
Normandy
In this extremely fertile region, as in Brittany, fishing as well as traditional oyster and shellfish farming are of great importance. Cattle here are fattened on water meadows. Pre-sale is what they call mutton and lamb here because rams and sheep graze on lush meadows with salt-containing grass. Nowhere in France is there such wonderful butter and milk as here. This land is also famous for its apple orchards, apple cider (cidre), and strong apple brandy (calvados). It's no wonder the French say "faire le trou normand", that is, "to take a break from eating to have a drink."
Normandy invites you to take a break for a drink
Burgundy
The excellent cuisine of Burgundy has contributed to the global fame of French culinary art. Of course, many dishes of this region are seasoned with Burgundy wines. Burgundy ham, beef (boeuf bourguignon), poultry and Bresse cheese, very spicy Dijon mustard, Burgundy one-pot dinner (potee bourguignonne), rabbit cooked with mustard, Burgundy snails – it's impossible to list everything. For whether it's an appetizer, main course, or dessert (for example, marzipan cookies – galettes massepinees), each dish is something special.
Beef from Burgundy (boeuf bourguignon)
Champagne – Ardennes
In this region, the cuisine offers simple but very tasty dishes. These include, for example, ham in pastry (jambon de Reims en croute), boiled veal sausage (boudins blancs), pigeon pâté (pate de pigeons en croute), as well as dishes with snails, crustaceans, poultry, and game.
In the Champagne – Ardennes region, they prepare very tasty boiled veal sausage (boudins blancs)
Auvergne
In the cuisine of the Central Massif, home-style cooking reigns. Local signature dishes include ham (jambon d’Auvergne), a hearty dish of mixed pork or lamb, cabbage, beans, and potatoes, tripe (tripoux), pork pâté, potato gratin with Cantal cheese and lots of garlic (truffade). The sharp cheeses of this region are known everywhere and are always offered for dessert: Cantal (cantal), Auvergne blue (bleu d’Auvergne), Saint-Nectaire and Fourme d’Ambert.
Auvergne offers potato gratin with Cantal cheese and lots of garlic (truffade)
Centre – Loire Valley
The foundation of this region is Touraine ("the gardens of France") and Anjou. It is no exaggeration to say that the cuisine of the Loire region is French cuisine in all its splendor. Popular here are marinated carp (carpe marinière), crayfish à la Vouvray, asparagus, stuffed fish (poisons farcis), stuffed blood sausage (gognes). In Orléans, order game dishes. In Berry, Nivernais, and Bourbonnais, try carp in red wine (carpes au vin rouge) and in the Berry style.
Carp in red wine (carpes au vin rouge) from the Loire Valley region
Provence – Côte d'Azur
The most famous fish soup, the "queen" (bouillabaisse) must be made with at least three types of Mediterranean fish, and often contains more. Fish lovers come here to indulge, because fish from the Mediterranean Sea is very tasty. As for the signature salad "Niçoise" (salade niçoise), it has become a popular dish in almost every cuisine in the world. As an appetizer, anchovy fillets and, of course, green and black olives are in great demand.
On the Côte d'Azur, you must try the "queen" of fish soups – bouillabaisse
Alsace – Lorraine
Even the Romans appreciated the cuisine of this region. The famous Strasbourg foie gras pâtés, or liver dumplings, as well as puff pastry pies with pâté are among the favorite appetizers. In Alsace, be sure to try sauerkraut with sausage and meat, chicken in Riesling sauce, but the main thing is a one-pot hot dish consisting of pork, beef, and lamb, drizzled with white wine and baked in the oven (baeckeoffe). In Lorraine, there are many dishes that have the addition lorrain(e) in their name. Particularly noteworthy is the pie with eggs, bacon, and sour cream baked in the oven, and meat with bacon and vegetables stewed in lard. A wonderful addition to the table is the local Moselle wines.
The main dish of Alsace is made from pork, beef, and lamb, drizzled with white wine and baked in the oven (baeckeoffe)