French culinary specialties

Use this guide to get a great idea for what kind of trip to France to expect from you. If you are just starting to plan your trip, what better way than to follow in the stomach!

Paris and the Ile-de-France

The central regions of Paris and the Ile de France is a culinary marvel. With thousands of restaurants and a large number of Michelin star recipients, there is no lack of choice and quality. You can have food from all over the world in ParisIle de France, but local food and what is most affected is the maximum.

Alsace, Champagne, Lorraine

Have you ever heard of Quiche Lorraine? It is not the name of a woman, but the Lorraine region - famous for her jams. Champagne may be less obscure to you - comes this sparkling wine from Champagne, is the only way to make a toast warm. And the region of Alsace, bordering Germany, will be combined with the refined style of German wine, beer and foodSauerkraut without having to cross the border.

Bretagne, Nord Pas de Calais, Normandy, Picardy

including the Nord, Pas de Calais, Picardy, Normandy and Brittany - - If you're an addict of seafood, the coastal region is the place to go. Find some of the best lobster, mussels, scallops, herring, sea bass, monkfish, and here. The area also produce incredible and cornfields are abundant here - the climate is ideal for some of the best grain and vegetables inWorld.

Central France, The Loire Valley

The regions of the Loire Valley and central France pack a punch cooking - fresh fruit, game, offer them an unforgettable experience for the food. Try some of the best goat cheeses, or are in France, try the famous cherry, as it is, or liquor guignolet.

Burgundy, Franche-Comté

Wine lovers will be recognized for its wines of Burgundy. Franche-Comté is equally wellregarded for its fine cheeses. If you eat in these regions, you must be your wine with cheese or meat of large game and torque. If you are going to try snails for the first time, there is no other place to do it as Burgundy, where they are locked in herb butter.

Lyon, Rhône-Alpes

makes the wealth of fruit and vegetables in Lyon and the Rhone is a staple of the diet. Fish from lakes and rivers of the region Rhône always caught andServe chilled and Lyon is known for its great sausage and cheese known. The cooks of the area are well-celebrated, so you know that all these high quality ingredients in very good hands, if done on the plate.

Limousin, Poitou-Charentes

The long struggle between raw and cooked fish stay in the regions of Limousin and Poitou-Charentes - but do not think it matters. If you love raw oysters with a little 'of lemon juice or mussels cooked in wine andCream, are all great. The country is big on quality pasture true value of the sausage and cheese here is unsurpassed. Take a walk in the woods and find some large mushrooms, adding a taste-maker for local courts.

Bordeaux, Gascony, Pays Basque, Perigord

The soil and climate are ideal for grapes and wine, Bordeaux is the final representation of the perfection of the Bordeaux region in southwestern France. The great wine is just the incredibleDeep sea fishing in the Basque Country, the region offers an incredible sea. Perigord and Gascony are best for their pates, terrines and foie gras and confit known.

Aveyron, Quercy, Toulouse

Fat production, such as duck foie gras of the best, and provides enough grain in the area for ducks, and all the others. The land here is rich enough, and everything from high-quality truffles Haricot Verts and the grapes are grown up here and worked in the kitchen.Roquefort cheese fans will love the Aveyron, the number of sheep that graze along the region. Toulouse and produces what is widely recognized as one of the best sausage in all France.

Cévennes, Languedoc Roussillon

Cevennes famous for its grapes, chestnuts, mushrooms and honey. They also produce excellent sausages, cakes and goat cheese. Roquefort is the strength of the Languedoc, where the sheep are abundant. But it isSeafood in this southern region of France, should note the. Bourride, for example, is a stew of monkfish, which is absolutely delicious. stowage of cargo, an escargot dish, reflecting the Catalan influence in the region.

Côte d'Azur, Provence

Do not miss the olive oil from this region of France. As the largest supplier of olives, the Cote d'Azur and Provence regions of the world, famous for its excellent olive oil. The region is also rich inFruits, vegetables and herbs that provide the rest of the country with high quality food. As you can imagine, the food here is spectacular, considering all the ingredients at hand. Both truffles, meats, goat cheese, basil and rice is no shortage of the best food and ingredients.

Corsica

The island of Corsica, is an abundance of goats, sheep and pigs, and then find a strong culture of meat, is of great sausage, sausage, bacon and ham.But with the water surrounding the island of Corsica, the fish is always fresh and delicious. Chestnuts, walnuts, clementines, figs and grow on the island and very useful for wine and desserts.