3Cuisine of Northern France Regions share a border with Belgium.Strong Flemish influenceBeer is used often in cooking.
4Cuisine of Northern France Picardy/ Nord pas de Calais Forests provide wild game such as boar and venisonhochepotcarbonnadewaterzoï1. hochepot (stew made of beef, pork, mutton and oxtail with vegetables)2. carbonnade (beef cooked in beer with onions and spices)3. waterzoï (boiled fish in a creamy sauce)
5Cuisine of Eastern France Heavily influenced by Germany.People eat sauerkraut, sausage, pork, and beer.
6Cuisine of Eastern France Alsace and Lorraine Borders Germany and Switzerland. Lighter and more delicate than German cuisine.Alsacechoucroute garniebackenoffetarte flambéeKougelhopfLorraineQuiche LorraineGoose foie gras-strausborg is center of production in france.rival of south-western foie gras1. Choucroute - (sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. )2.Backenoffe- Stew of beef, mutton and pork, first marinated in local wine, with potatoes and onions, originally cooked in the baker’s oven. marinated beef, pork and mutton stewed with onions and potatoes in wine)3. Tarte Flambee- pastry filled with cream, onions, cheese, mushrooms and bacon.4. kougelhopf- brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch.5 Quiche Lorraine. bacon, onion, and cheese tart
7Cuisine of Eastern France Franche-Comte and Savoie Saucisse de MorteauFondueRacletteSavoieTartifletteJura Mountainscomte cheesevin jauneFreshwater fishVin jaun- yellow wineSaucisse de Morteau- coarsely chopped flesh, salted then "embossé" in natural bowels. smoked 48 hours in the "Tuyé" (traditional chimney) and this exclusively with coniferous tree.2. Melted-cheese dish is a sort of variation on fondue. To make it, a wheel of cheese is held to a fire until a layer of it is sufficiently melted that it can be scraped onto a plate. It is traditionally accompanied by boiled potatoes and bread.Savoy- mountain cooking based on cheese and potatoes, walnuts, freshwater fish1. tartiflette -is the regional meal of Savoie. a gratin composed of patatoes and lard baked in the regional cheese Roblochon. Invented in 1980’s for ski restaurants.
8Cuisine of Eastern France Burgundy Dijon mustardBresse ChickenCoq au vinbœuf à la bourguignonneescargots à la bourguignonnethe young Bresse chicken is raised in the open on the farmlands of the Bresse region, where it is free to roam. Thanks to this daily exercising, its flesh becomes more firm. In order to make the flesh more tender, Bresse poultry farmers confine the animals in a coop. The chicken is placed in semi-darkness, and is then fed exclusively flour mixed with cereals and dairy productsCoq au vin (chicken in a red wine, mushroom and onion sauce)bœuf à la bourguignonne (beef stewed in red wine with mushrooms and onions)escargots à la bourguignonne (snails served with parsley and garlic butter)
10Cuisine of Southern France Lyon QuenelleRosette de LyonSalade LyonnaiseCervelas LyonnaisLyon is gastronomic center of France. RHONE ALPSFamous chefs, famous culinary schoolsBouchons Lyonnais, and these serve traditional Lyonaise food.1.Quenelle-light dumpling made of fish)2. Rosette de Lyon (dry sausage made from leg of pork)3.Salade lyonnaise- hot bacon and a poached egg4. cervelas lyonnais -(a brioche filled with a mixture of sausage, truffles and pistachio nuts).
11Cuisine of Southern France Provence-Alpes-Cote d’Azure Herbs de ProvenceBouillabaisseRatatouillePistouSalade Niçoisebetween the Mediterranean and the mountains of the Alps, SPANISH INFLUENCEOlive oil,garlic,tomatoes,Herbes de provence- basil, lavender, marjoram, rosemary, sage, summer savory and thyme. 1. Bouillabaisse-a fish stock containing different kinds of cooked fish and shellfish The stew and the fish are usually served in separate bowls, with the stew poured over slices of French bread seasoned with aspicy sauce of bread crumbs, olive oil, and chilis called rouille, although sometimes an aioli is served.2.ratatouille-vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil3. Pistou-a thick soup made with beans, onions and leeks and flavored with garlic and fresh herbs4. Salade Niçoise, comprised of lettuce, tomatoes, green beans, tuna, eggs, black olives and anchovies.
12Cuisine of Southern France Languedoc-Roussillon Divided into three culinary regionsHaute Languedoc-cassouletBas Languedoc-Brandade de MorueCôte Languedoc-les Petits Pâtés de PézenasHAUTE-the use of pork and bird fat, especially duck,1.cassoulet-beans and duck confitBAS- the plains and sloping hills that run to the coast. Like provence, fish1. Brandade de morue- (NIMES) salt cod puree that is served on toasts or used as pie fillingCOTE-almost a part of Provence on one end and Catalonia on the other. Bordering Spain is Rouissillon = french catalonia1. les petits pâtés de Pézenas, pastry of lamb sweetmeat
13Cuisine of Southwest France The Southwest is known for luxury products like truffles and foie gras.truffles, foie gras, goose, cassoulet,roquefort, confit, goose fat, patesThe South West is known for its luxury products such as truffles - the "black diamonds" (les diamantes noires) and goose liver pâté - foie gras - which comes from a goose that has been force fed over a period of a few months so that its liver grows larger than normal.Basqe cuisineImportant areas are bordeaux, perigord, toulouse
14Cuisine of Southwest France Aquitane Pays BasqueBayonne hamGarburePiperadePerigordTrufflesFoie GrasConfitGascony southern partBordeauxBasque influenced by spainHam- dry curedGarbure- vegetable soup with hamPiperade-regional vegetable dish. It consists of tomatoes, onions, mild green peppers and red bellpeppers.Seafood, peppers
15Central FranceDishes often feature a combination of pork, cabbage, potatoes and cheese.
16Central France Auvergne Potée AuvergnateTruffadeAligotDishes often feature a combination of pork, cabbage, potatoes and cheese,potée auvergnate, a soup-like stew of pork and cabbage with potatoes, onions, turnips, leeks and garlic.Truffade, mashed potatoes with cheese through it that is then fried with bacon and garlic, is a common accompaniment to meat.Aligot (Auvergne) : melted cheese mixed with a puree of potatoes
18Cuisine of Western France Brittany Specializes in seafoodCrepes and GalettesCotriadeCoquilles St. JaquesFruits de MerCotriade-fish chowder
19Cuisine of Western France Normandy Specializes in heavy cream sauces, seafood, and apple dishes.CalvadosMoules à la NormandeSole NormandeTarte aux PommesCalvados- apple brandypre-salé lamb -Salt marsh lambs, rouen duck, crème fraiche, briocheButter and cream from insignyTrou normande- glass of calvados in middle of mealfilet mignon de porc normande (pork tenderloin cooked with apples and onions in cider and served with caramelised apple rings)moules à la normande (mussels in a cream and white wine sauce)sole normande (Dover sole poached in cider and cream with shrimps).
20Cuisine of Western France Loire Valley “The Garden of France”Beurre BlancTart TatinFritureRillettesFreshwater fish, wild game, mushroomsFriture- deep fried tiny fish, not common anymore. Hard to catch, hard to cleanBrochet au beurre blanc or Loire Pike with butter sauce.Rillettes-made by cooking meat slowly in a lot of fat until it's very tender, shredding it, and then mixing in enough of the cooking fat to form a paste, which is served on sliced bread. Like a pate