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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Clafouti ■■■■■■
Clafouti refers to a traditional French dessert from the Limousin region. It is made by covering a layer . . . Read More
Saucisson ■■■■■■
Saucisson is a large, thick French sausage, with typical firm texture and flavored with herbs. There . . . Read More
Huile de Noix ■■■■■
Huile de Noix is the French term for "Walnut Oil" . Unlike other oils extracted from nuts, Walnut Oil . . . Read More
Galetou ■■■■■
Galetou refers to Limousin salted pancake with ham and cheese. Limousin is a very pleasant French region . . . Read More
Malakoff ■■■■■
Malakoffs refer to delicious Cheese sticks which is one of the specialties the Canton of Geneva in Switzerland. . . . Read More
Jus lie ■■■■■
Jus lie is a French cooking term for a thickened gravy. "Jus" or "jus lie" is a term used in French cuisine . . . Read More
French ■■■■■
French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More
Accommoder ■■■■■
Accommoder is a French term which means the production of a dish, including the preparation of the ingredients, . . . Read More
Calvados ■■■■■
Calvados is dry, apple brandy made in Normandy, northern France. It's produced from distilled cider and . . . Read More
Côtes de Porc à l' Auvergnate ■■■■
Côtes de Porc à l' Auvergnate is French culinary term which literally means "Pork cutlets in the style . . . Read More