Each French region has its own culinary identity, its typical dishes that can sometimes surprise us from one city to another. From the indisputable bouillabaisse from Marseille to the tripe from Caen, you'll need to have a strong stomach to read this article! And we won't deprive you of dessert, since we will conclude, of course, on a sweet note! Here is a selection of French regional specialties. Don't hesitate to share your favorite recipes with us or to visit lemarchefute.fr to find the products of your favorite local producers.
L'aligot, tout de go
A speciality of Aubrac, aligot could be similar to mashed potatoes, except that you add volume, cream, butter and lots of garlic to the potatoes! It's a very comforting dish when winter is just around the corner! Of course, it's better to plan to take a nap after eating it, as it's not the lightest dish there is, but what a delight!
Flemish carbonade, beer and meat
If you like beer, french fries and good meat: this dish is made for you! Flemish carbonade is, as its name suggests, a dish originating from Belgium and the Hauts-de-France. It could be likened to a stew in which the meat has simmered for hours in the beer (we prefer, of course, a good dark Belgian beer!). Served with French fries, it's the gourmet dish of the winter!
Bouillabaisse, a must
This fish soup accompanied by tasty bread croutons spread with garlic and rust sauce is an explosion of flavours! Scorpion fish, red mullet, red mullet, sea bream... You'll find only fresh fish, just caught in the Mediterranean Sea. And there's no joking about bouillabaisse, as the restaurants of Marseille have set up a Bouillabaisse Charter to ensure that the original recipe is respected!
Caen-style tripe, made in NormandyIn
The piperade, rival of the ratatouille
No, it's not a ratatouille! The piperade comes from the Basque Country and is much more spicy than its southeastern cousin because it is made of sweet peppers, as its name suggests (pipèr means red pepper in Occitan). It is a tasty accompaniment that is usually served with eggs or chicken. The piperade is also the subject of an annual competition rewarding the king of piperade in Salies-de-Béarn!
The quails, the pâté d'Ardèche
If you have been to the Ardèche or the Drôme, you have probably tasted the quails! These small pâtés are made with pork meat, chard and salads. After baking them in the oven, they can be enjoyed as a starter or as a main course. The herbs are perfectly dosed and give a unique taste. And if you are really passionate about quail, know that in Chabeuil, in the Drôme, there is the Confrérie des Chevaliers de la Caillette!
Beef bourguignon, a Sunday dish
Here it is, the beef bourguignon which is served on many tables on Sunday lunchtime! This red meat cooked with wine has become one of the emblems of French cuisine. This dish comes, as its name suggests, from Burgundy. The region has a long history of wine-growing, so be careful to choose a good wine to marinate your meat!
The kouign-amann, a tasty dessert
Brittany is well known for its tasty butter and kouign-amann is the emblem of this buttery cuisine! Indeed, in Breton, "kouign" means cake and "amann" means butter: it is therefore clear that this Douarnenist pastry is not the most dietetic! But what a delight it is when, still warm, you bite into this melting cake
Mirabelle plum pie, a delight of LorraineThe
The fiadone, island sweetness
Corsican gastronomy no longer has to prove itself: coppa, lonzu or canistrelli are among the island's most popular delicacies. As for dessert, we're melting for the fiadone. This broccoli pastry, a fresh sheep's cheese, with a slightly lemony taste is light and tasty: ideal to finish the meal! Gluten-free, fiadone will convince all gourmets
