The regions of France

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The regions of France (Les régions de la France)
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La cuisine française
France is approximately the size of Texas.
Within a relatively small county, however, there
is a great variety of terrain and climate.
Because of this variety, the food products of
different regions vary significantly.
Did you know? France is called "L'Hexagone"
because it roughly resembles a six-sided figure.
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Regional specialities
Normandy is situated in northern France. Its
most important food products are milk (le lait),
apples (les pommes) and cheese (le fromage),
primarily the famous Camembert
Normandy (la Normandie)
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Regional specialities
L'Alsace/Lorraine
This region in eastern France, near Germany, is
most famous for sauerkraut (la choucroute) and
sausage (le saucisson). People in the
Alsace-Lorraine region also eat goose liver pâté,
known as le foie gras. Quiche lorraine is a
famous egg-based tart from this area.
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Regional specialities
La Provence
Because of its location near the Mediterranean
Sea, this region features cuisine with lots of
tomatoes (les tomates), olives (les olives) and
fish (le poisson). One regional speciality is
called "La Bouillabaisse". It is a fish stew.
Did you know? The salade niçoise we had in
class is originally from the city of Nice, in the
southeastern corner of Provence.
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Regional specialities
Burgundy (La Bourgogne)
Burgundy provides the ideal conditions for
growing grapes. Therefore, its most important
product is wine. The city of Dijon is located in
Burgundy and is famous for producing mustard. A
famous dish, boeuf bourgignon, is a wonderful
beef stew.
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Regional specialities
Brittany (La Bretagne)
Brittany is bordered on three sides by water,
making it a peninsula. Seafood is most
important, especially mussels (les moules).
Crêpes are a speciality of this province.
Special shops known as "crêperies" feature both
dinner and dessert crêpes as the main feature of
the menu.