French cuisine

By my 20 pounds of flesh, these are the best in all the regions of France

As we all know, French cuisine often occupies the highest position in the food industry, known as “the first Western food”. Today, let’s take a look at the special food of different regions in France.


This southeastern region of France is a haven for mountain views and outdoor leisure lovers. Its capital is Lyon, the third largest city in France, after Paris and Marseille. There are many specialties in Lyon, such as the Salad de Lyon, which is generous and not all vegetables but has runny eggs, bacon, croutons and even a variety of meats. A bowl of green healthy and tube full salad, let people hit the “stomach eye” happy!

There is also a local proverb in Lyon: “Pigs are full of treasure!” It can be seen that Lyon people’s research and dedication to pork products. Such as a variety of delicious sausages: Lyon sausage, rose sausage; There were also black black sausage served with red wine, pig intestines and pork feet, especially crispy pork feet. Obama also exclaimed.


Burgundy-france-conte visits this region in east-central France, where you are not only amazed by the idyllic landscapes and stunning architecture, but also intrigued by the abundance of delicious food.

Known as “the most complex wine region on Earth,” Burgundy is also the home of France’s top beef Charolais. The two are combined in the most ingenious way to produce the famous traditional dish, goulash de Bourgogne, which is soft and tender and rich and aromatic, as if the cow was born with an alluring aroma.

In addition to goulash in red wine, there is the magic of baked escargot Burgundy. Digoin hosts a Snail Food festival every year from the last week of July to the first week of August. Unlike the snails of Provence, the snails of Burgundy are larger and, in the wild, plump and tender. Serve with white Burgundy, what a treat!



Brittany, a region in northwestern France, also has its own cuisine, with delicious crepes, tender lobsters and sweet wines.

Come to Brittany region, we have to talk about the origin of crepes here. Crepes come in salty and sweet flavors. Among them, salty crepes are made of buckwheat, similar to pancake flavor, can be paired with eggs, meat, cheese, etc. Sweet crepes are thinner and have more eggy and creamy flavors, which can be paired with chocolate sauce, cream, fruit, etc.

Then there’s the Breton Blue lobster, the prince of the sea’s prized fantasy ingredient, expensive and rare, its deep-blue shell speckled like stars in the vastness of space. Blue lobsters have a long growth cycle and their meat becomes firmer and more resilient with age. French gourmets mostly choose steaming to preserve the original flavor of lobster.

Cider is also a specialty of the Brittany region, and is often served with other specialties. Cider combines the characteristics of beer and juice, and has a clear and mellow taste. There are also many varieties, such as sweet cider, dry cider, cider sparkling and so on. And cider is perfect with fresh seafood and salty crepes!


Known as the “Garden of France”, the landscape and cultural architecture of the Loire Valley clearly convey the ideas and architectural design of the Renaissance and the Enlightenment in Western Europe. Hidden in the Loire, zander, also known as the royal fish, is a delicious freshwater fish from the river, and served in a white butter sauce, is a specialty of the Nantes region.


Besides river food, there are delicious desserts. For example, the rollover apple tart, an apple pie crust and wheat flour dessert that originated in the Solonie region and is often served with ice cream, caramel or whipped cream, is on the menus of almost every restaurant and bistro in the Loire Valley. In addition, the dessert has been recognized as an intangible cultural heritage by UNESCO.


Corsica, a mysterious island in the southeastern part of the French mainland, is the most sparsely populated part of the French mainland, but it is the most vegetated treasure island in the Mediterranean, and it is worth mentioning that it is also the hometown of Napoleon.

Thanks to its carefully preserved natural environment, Corsica is rich in local specialties. For example, local people make hand-made pork food: pork intestines made from pork liver, pork and various herbs, cured pork backbones, pork tenderloin sausages, dried ham preserved on the bone, etc.

Consider Corsican cheeses, the most famous of which is Brocho, a fresh cheese made from goat’s milk that can be eaten in many ways, from empanadas to croutons.


The Great Eastern region bordering Germany also has a German flavor in food. One of the most representative is the Alsatian Sauerkraut bratwurst pot, which, as the name suggests, consists of pickled sauerkraut, cured meat and sausage, along with other ingredients such as smoked bacon and potatoes. On a cold winter day, such a delicious calorie bomb is a trap trap.

After “Sauerkraut stew,” take a look at Lorraine’s French Lorraine pie. The Lorraine pie, just out of the oven, is so fluffy and fluffy that the crust is filled with a creamy, rich filling that it exudes an alluring salty umami flavor, and the bite is so soft without being overly oily that you can’t stop admiring it.


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