As you may already know, France has a tremendous variety of dishes and specialties to propose to its visitors.
To help you make your choice, we have selected 1 specialty you can try per region of France.
In this first part, you will find delicacies from 7 regions:
Bretagne : Galette Bretonne
The Galette Bretonne, a traditional dish from Brittany, is a savoury salty crepe filled with different kind of ingredients that you can choose. These thin, dark “pancakes” are made from buckwheat flour and water, creating a gluten-free base. They are filled with a variety of ingredients such as ham, cheese, eggs, or vegetables. Galette Bretonne embodies the region’s culinary identity, offering a versatile and flavorful dish that can be enjoyed for lunch or dinner. To enjoy with Kir, a local drink made with apples.
Pays de la Loire : Brioche Vendéenne
The Brioche Vendéenne is a delightful French pastry originating from the Vendée region. This sweet and buttery bread is enriched with eggs and typically shaped into a round or braided loaf. Known for its soft texture and slightly sweet flavor, Brioche Vendéenne is a delicious treat, enjoyed as a breakfast staple or dessert. Often adorned with pearl sugar, it is a symbol of French baking craftsmanship, offering a deliciously local experience.
Nouvelle Aquitaine : Foie Gras
Foie Gras is a luxury French delicacy made from the liver of a fattened duck or goose. The liver is typically fattened through over feeding, resulting in a rich, buttery texture and a unique flavor. Often served in slices, pâtés, or mousses, Foie Gras is a centerpiece of gourmet cuisine, appreciated for its indulgent taste and velvety consistency. It is usually served during the Christmas period.
Occitanie : Cassoulet
Cassoulet is a hearty French dish originating from the Languedoc region. It features slow-cooked white beans combined with a savory mixture of meat, typically including sausages, pork, and sometimes duck or goose confit. The dish is flavored with aromatic herbs and often topped with breadcrumbs for a crispy finish. Cassoulet embodies robust flavors and a comforting, stick-to-your-ribs quality, making it a beloved and satisfying meal in French cuisine, especially during colder seasons.
Normandie : Moules à la crème normande
Moules à la crème normande is a classic northern dish, showcasing mussels cooked in a delectable cream sauce. The sauce is infused with the regional flavors of Normandy, often featuring ingredients like local cider and shallots. This seafood delight combines the briny taste of mussels with the richness of a creamy, flavorful sauce, creating a satisfying dish that captures the essence of Normandy’s culinary heritage. Usually served with French fries and combined with white wine.
Centre Val de Loire : Tarte tatin
The Tarte Tatin is a renowned French upside-down caramelized apple tart. Originating from the Loire Valley, this dessert features sliced apples caramelized in butter and sugar, covered with a layer of pastry and baked until golden. Once inverted after baking, the luscious caramelized apples become the topping, creating a beautifully glazed and decadent treat. Tarte Tatin is often served with a dollop of “crème fraiche” or vanilla ice cream, enhancing its delightful flavors.
Ile de France : Soupe à l’Oignon
Soupe à l’Oignon, or French Onion Soup, is a classic French dish known for its comforting warmth and rich flavors. Caramelized onions are simmered in a hearty beef broth, often infused with wine and seasoned with thyme. The soup is ladled into bowls, topped with a toasted baguette slice and melted Gruyère or Emmental cheese. The result is a savory and gratifying soup, enjoyed for its delicious combination of sweet onions and cheesy goodness.
We hope you enjoyed the short selection. Feel free to try these dishes if you visit France.
Of course, this list is not mentionning 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 !
