Hello everyone! After the 1st part of the French specialties per region, here is the second part of our selection:
Hauts de France : Potjevleesch
Potjevleesch is a traditional dish from the Hauts-de-France region, featuring a mixture of white meats such as chicken, rabbit, and veal, marinated and slow-cooked to tenderness. The cooked meats are then arranged in a terrine, covered with a jelly made from the cooking juices, and left to set. Often served chilled, Potjevleesch showcases a delightful combination of flavors and textures, making it a popular choice for those seeking a unique and hearty gastronomic experience.
Grand Est : Choucroute
Choucroute is a classic Alsatian dish renowned for its flavorful composition. This dish features fermented cabbage, known as sauerkraut, cooked with various meats such as sausages, pork, and sometimes fish. The ingredients are often seasoned with juniper berries and cooked in white wine, creating an aromatic combination. Choucroute represents the rich culinary heritage of Alsace, offering a comforting and satisfying meal, especially during the colder months. The flavour can be considered as strong.
Bourgogne Franche Compté : Boeuf Bourguignon
Boeuf Bourguignon is a beloved French dish hailing from the Burgundy region. This slow-cooked stew features chunks of beef, often marinated in red wine, and simmered with aromatic vegetables, bacon, and herbs. The rich broth is enhanced by the depth of red wine, creating a tender and savory dish. Boeuf Bourguignon is a symbol of traditional French cuisine, celebrated for its robust taste and warmth.
Auvergne Rhône Alpes : Tartiflette
Tartiflette is a delicious French dish originating from the Savoie region. This indulgent gratin features layers of thinly sliced potatoes, bacon, and onions, bound together by a luscious combination of cream and Reblochon cheese. Baked until golden and bubbly, Tartiflette embodies alpine flavors and offers an amazing local experience. It is a popular winter comfort dish, warming both the palate and the spirit with its creamy texture and robust taste.
Provence Alpes Côte d’Azur : Ratatouille
Often known linked with the movie, Ratatouille is an aromatic Provençal vegetable stew from southern France. It combines eggplant, zucchini, bell peppers, onions, and tomatoes, flavored with garlic, herbs like thyme and basil, and cooked in olive oil. This medley of vegetables is simmered until tender, showcasing the essence of Provencal cuisine with its colorful, fragrant, and wholesome appeal. Ratatouille is not only a delightful side dish but also a symbol of the region’s culinary artistry.
Corse : Aubergines à la bonifacienne
Aubergines à la Bonifacienne is a Corsican dish featuring eggplants stuffed with a flavorful mixture of minced meat, typically lamb or beef, tomatoes, garlic, and aromatic herbs. The stuffed eggplants are then baked until tender, absorbing the savory essence of the filling. This dish captures the essence of Corsican cuisine, showcasing the region’s rich culinary heritage with a blend of Mediterranean flavors and locally sourced ingredients.
Martinique, Guadeloupe : Poulet Boucané
Poulet Boucané is a flavorful dish from the Caribbean, particularly in Martinique and Guadeloupe, where chicken is marinated in a mixture of spices, herbs, and sometimes a smoky element like liquid smoke or smoked paprika. The marinated chicken is then grilled or smoked to perfection, resulting in a tender, smoky, and aromatic dish. Poulet Boucané represents the vibrant and diverse culinary influences found in Caribbean cuisine, celebrated for its bold and distinctive flavors.
We hope you enjoyed the second part of our short selection. Once again, this list is not mentioning all specialties available in these regions. For more ideas, you can fin a map of France below with specialties from every part of the country.
Bon appétit !
