Regional Cooking in France

Regional Cooking in France refers to the style of cooking of the various French regions with each region having their own particular cuisine, specialties and recipes. France has twenty-two (22) regions namely: Alsace Aquitaine Auvergne Basse-Normandie Burgundy Brittany Centre Champagne-Ardenne Corsica Franche-Comté Haute-Normandie Île-de-France Languedoc-Roussillon Limousin Lorraine Midi-Pyrénées Nord-Pas-de-Calais Pays-de-la-Loire Picardie Poitou-Charentes Provence-Alpes-Côte d'Azur Rhône-Alpes

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Galetou ■■■■■
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Malakoff ■■■■■
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Jus lie ■■■■■
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Accommoder ■■■■■
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Calvados ■■■■■
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Côtes de Porc à l' Auvergnate ■■■■
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Rascasse rouge ■■■■
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Boeuf a la Bourguignonne ■■■■
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