French Cuisine: Regional Specialties

The often-quoted saying "Eat like God in France" may sound like an exaggeration, but it delivers on its promise. In few other national cuisines will you experience such a variety of refined ingredients and traditional specialties as in France. From over 300 types of cheese, such as Roquefort, Brie, and Camembert (which could fill an entire year of daily tastings), to excellent wines that complement every main course, and delightful treats like Crème brûlée and Crêpes, the offerings are extensive. There are also delicacies such as snails, truffles, guinea fowl, and lavender honey. It is no coincidence that UNESCO recognized "The French Meal" as an Intangible Cultural Heritage in 2010.

Ratatouille, Provence

If you'd prefer to try a vegetarian delicacy, you can hardly go wrong with Ratatouille, which has become so popular throughout France that it is now often served as a side dish with fish or meat. Originally, however, it was an independent appetizer or side dish made from typical Mediterranean vegetables: eggplant, zucchini, peppers, onions, garlic, and tomatoes. These are sautéed and then stewed with the lid on to create a vegetable stew. The classic seasonings are oregano and basil. Nowadays, there are also recipes that include potatoes and are baked in the oven on a baking sheet. 

Ratatouille

Bouillabaisse, Marseille

Along the coasts of France, you can try many different dishes with fish and seafood, best enjoyed at a seaside fish restaurant with fresh ingredients, paired with a white wine. A famous dish is Bouillabaisse, which originates from the area around the port city of Marseille. This soup combines the catch of the day (traditionally bass, red mullet, and monkfish) with shellfish, egg yolk, and vegetables such as tomatoes, onions, fennel, and garlic. Sometimes shrimp or other crustaceans are added. This light dish is seasoned with mustard, the garlic cream Rouille, and herbs.

Cassoulet, Languedoc-Roussillon

A much heartier dish is Cassoulet, a nourishing stew of white beans, pork, bacon, sausages, and sometimes duck legs, eaten especially in the rural regions of Languedoc-Roussillon in southern France. The name either comes from the "cassole," the ceramic dish in which the dish is first cooked for several hours and then baked in the oven, forming the characteristic crust, or from the town of Cassolle d'Issel, where Cassoulet is believed to have been invented. 

Cassoulet

Anchoiade, Nice

Provence has produced another fish dish, in addition to Bouillabaisse from Marseille, that is considered a regional specialty: the anchovy cream Anchoiade from Nice. Particularly in winter, it is often served as an appetizer. The salted anchovies are crushed with garlic, capers, and sometimes olives, then whipped with plenty of olive oil until the mixture reaches a good dipping consistency. Today, Anchoiade is no longer spread on bread by fishermen as a main meal but is served in the center of the table to be scooped up with cucumbers, peppers, celery, and other vegetables.

Escargots au Beurre Persillé, Burgundy

Escargots in the Burgundy style, similar to frog legs, are among the more unusual delicacies you can try in France to expand your palate. The fact that snails were once eaten as pests is long forgotten. The preparation and presentation are an experience in themselves: The snails, in their shells, are placed in a special escargot dish, which has multiple indentations, and baked in the oven. They are then removed with an escargot fork, which has only two prongs. The dish is refined with parsley butter. 

Flammkuchen, Alsace

To make use of the initial heat before baking the bread and to regulate the temperature, Flammkuchen was created in Alsace, a dish that is still very popular today. The base should be thin and crispy. A typical topping is sour cream, onions, and bacon, though rocket and cheese have also found their way into modern variations. Alsatian Flammkuchen is served on a warm wooden board to keep it hot.

Quiche Lorraine, Lorraine

A classic of French cuisine is the famous Quiche Lorraine, which originates from the Lorraine region. Traditionally, it consists of a shortcrust pastry base and a filling of eggs, milk, sour cream, nutmeg, and smoked bacon, baked in the oven to form a firm, savory pie. Nowadays, there are countless variations of the dish, including vegetarian versions with mushrooms and leeks, zucchini, carrots, and other vegetables. What remains the same is the method of preparation.

Quiche Lorraine

Galettes Bretonnes, Brittany

A Breton specialty is the Galette, a savory buckwheat pancake filled with cheese, ham, and an egg on top, then folded into a square. The egg yolk should sit perfectly in the middle opening. Traditionally, Andouille sausage, made from pig and veal offal, is used. Today, Galettes are often served with a small salad and are found all over France. 

Galettes Bretonnes

Canelé, Bordeaux

What would a culinary journey through France be without a visit to the country's bakeries and patisseries? Baked goods like baguettes and croissants have long been a part of Sunday breakfasts in many countries, and sweet desserts like macarons and Crème brûlée have spread worldwide. In France, however, they are so widespread that they no longer qualify as regional specialties. Less well-known but just as delicious are the small pudding cakes known as Canelé, which can be found particularly in Bordeaux. Their shape resembles a tall Bundt cake, but they are much smaller. The saying "hard shell, soft center" fits perfectly: a Canelé has a soft vanilla pudding center and a hard, caramelized crust. The batter is rounded off with a splash of rum. 

Canele

Coq au Vin, Burgundy

The name "Coq au Vin" (Chicken in Wine) describes the essence of one of France's national dishes: a whole rooster marinated in wine. The type of wine used varies depending on the wine-growing region, with versions such as Coq au Riesling from Alsace. In Burgundy, however, a red wine is used, and the rooster is also filled with onions, bacon, mushrooms, and herbs. It is often served with baguette.