Use this guide to get a sense of what kind of expect big to on your travels in France. If you are just starting to plan your trip, there's no better way than to follow the stomach!
Paris and Ile-de-France
The central regions of Paris and Ile de France is a culinary wonder. With thousands of restaurants, and a high number of Michelin star recipients, there is no shortage of choice and quality. You can sample food from around the world in Paris and Ile de France, butThe local cuisine is what you want to impress the most.
Alsace, Champagne, Lorraine
Ever seen the Quiche Lorraine? It is not named after a woman, but the Lorraine region - also known for its fruit-canning. Champagne may be less obscure, you - the sparkling wine, born from the region of Champagne is the only way to make a heartfelt toast. And the region of Alsace, bordering Germany, you will be paired fine German-style wine, beer and eating sauerkrautwithout having to cross the border.
Brittany, Nord Pas de Calais, Normandy, Picardy
If you are a seafood junkie in the coastal region - including North Pas de Calais, Picardy, Normandy and Brittany - is the place to go. Find some of the best lobster, mussels, scallops, sea bass, monkfish and herring here. The area has produced incredibly well, and wheat fields are abundant here - the climate for some of the best grain and vegetables in the world perfectly.
CentralFrance, the Loire Valley
The regions of the Loire valley and Central France pack a culinary punch - from fresh fruit, game, they offer an unforgettable experience for the caterer. Some of the best goat cheese Try to find in France, or try the famous cherry, is, or in Guignolet liqueur.
Burgundy, Franche-Comté
Wine lovers will recognize for its Burgundy wines. Franche-Comté is also known for its fine cheeses consider. IfThey eat in these areas, make sure that your wine either with cheese or some of the big beef and game available to children. If you are trying to screw the first time, there is no other place to do it as Burgundy, where they are stretched in herb butter.
Lyon, Rhone-Alpes
The abundance of fruit and vegetables in Lyon and the Rhône is a staple in the diet. Fish from the lakes and streams in the Rhône are always caught and served fresh and LyonFamous for it's sausages and cheeses. The cooks in the area are well celebrated, so that you know that all these high-quality ingredients are in good hands when they come to the plate.
Limousin, Poitou-Charentes
The long-standing struggle between raw and cooked fish remain in the regions of Poitou-Charentes and Limousin - but we do not think it matters. Whether you love raw oysters cooked with a little lemon juice or clams in wine and cream,they're all great. The land is for grazing such great quality meats and cheeses here are unsurpassed. Take a walk in the woods, and you will find some large mushrooms, an incredible taste in the local courts.
Bordeaux, Gascony, Pays Basque, Perigord
The soil and climate are ideal for grapes and wines of Bordeaux is the last performance of the perfection of the Bordeaux region in southwestern France. The great wine is to compete only by the incredibleDeep-sea fishing in Pays Basque, which provides the region with incredible seafood. Perigord and Gascony are best for their pies, terrines known and confits and foie gras.
Aveyron, Quercy, Toulouse
Fat, happy to produce the best duck foie gras, and the grain in the area offers enough for the ducks, and all the others. The soil is very rich, and everything from high-quality truffles, haricot verts, and grapes are grown here and in the kitchen.Blue cheese fans will love the Roquefort of Aveyron, to graze in the number of lambs which runs along the region. And Toulouse, produces what are generally recognized as one of the best sausage in France.
Cévennes, Languedoc, Roussillon
Cévennes is famous for its grapes, chestnuts, mushrooms and honey. They also produce excellent sausages, pâtés and goat cheese. Roquefort is the strength of the Languedoc, where sheep are abundant. But it is theFish and seafood in this southern region of France, to be aware of. Bourride, for example, is a stew, monkfish is absolutely delicious. Cargolade an escargot dish, reflects the Catalan influence in the region.
Côte d'Azur, Provence
Do not miss the olive oil from this region in France. The largest supplier of olives, the Côte d'Azur and Provence regions famous the world over for its excellent olive oil. The region is rich in fruits, vegetables,and herbs, which supply the rest of the country with high quality food. As you can imagine, the kitchen here is spectacular, taking into account all the components in the fingertips. Whether truffles, sausage, goat cheese, basil and rice, there is no shortage of the finest foods and ingredients.
Corsica
The island of Corsica, you will receive an abundance of goats, sheep, find, and pigs, and thus a strong meat culture, presenting great sausage, sausage, bacon and ham. Butthe waters around Corsica, the seafood here is always fresh and delicious. Chestnuts, nectarines, clementines, figs and grow on the island and very useful for wine and desserts.
