Cette pile vous popose de découvrir l'origine géographique d'une vingtaine de spécialités régionales françaises.
Choucroute
Alsace.
Meat, cabbage and others vegetables : a good meal during winter.
Cassoulet
Castelnaudary and Toulouse's region in the south of France
Bouillabaisse
Marseille.
A very typical fish soup.
Fondue
Savoy and Burgundy.
In the first case it is a fondue with bread and cheese and in the second case with meat and oil.
Aligot
Aubrac in the Massif Central (Aveyron, Cantal, Lozère).
L'aligot is a purée (mashed potatoes) mixed with a French cheese produced in this region, a special type of tomme cheese.
Canelé
Bordeaux.
Pastries, soft in the inside and crusty on the top.
Snails
Burgundy, Limousin
Crêpes
Brittanny
Sugar Pie
The Ardennes.
But it can be found nearly everywhere in France.
Calf's Head (Tête de veau)
Paris
Petit Beurre LU
Nantes.
Butter Biscuits named from their creator Lefèvre-Utile and famous in France.
Lamproie
Bordeaux.
Fish cooked in a wine sauce.
Tripe
Normandy, Caen.
Cooked with a special sauce.
Andouillette
Speciality from the cities of Troyes and Cambrai
Andouille
Guéméné or Vire (Northwest of France)
Rillons (pork scratchings)
Tours (Center of France).
Also called "grattons" it can be found around Lyon and in the southwest of France.
Nougat
Montélimar.
Local candy very popular, especially for Christmas.
Calisson
Aix.
A pastry made with almonds.
Foie gras
Alsace and South West of France.
Landes, Gers, Périgord.
Berlingots
Nantes.
Colored and triangular candies.
Kouign Amann
Britanny.
A cake made with a lot of butter and slightly caramelized.
Filet of duck breast (Magret) and confit of duck
South West of France.
Landes, Gers, Périgord.
Camembert
Normandy.
One of the most traditional and popular cheese in France.
Garbure
South West of France.
Bearn, Gascoigne, Midi-Pyrénées.
A cabbage soup with others vegetables, very good in winter.
Frog legs
The East of France (Nievre, Ain, Saonne).
where they are cooked with parsley.