France is internationally recognised for its gastronomy and way of life. Since 2010, the French gastronomic meal and its rituals have been recognised as an intangible UNESCO cultural heritage. French cooking is considered by many to be the most prestigious and respectable cuisine in the world. To break down the many dishes of France, it’s a good idea to look at the different regions. Each is a mixture of different cultural identities, history, and food culture.
Visit Paris, learn about French culture, and enjoy food at the same time. The capital boasts a large number of restaurants specializing in the regional delicacies that have contributed to France’s reputation as home of fine and varied gastronomic fare.
Paris has it all – classic bistros, gastronomic dining temples, legendary pastry shops, specialty coffee cafes and cutting edge wine bars. It truly is one of the world’s greatest food cities.
As the hub for richly diverse French cuisine, Paris is a delight to every food lover. The city offers an array of dishes that may include classic slices of bread, wines, or the lavish Coq Au Vin and raise your food standards to a different extent.
Between Brittany and the Loire, at the crossroads where the land meets the sea, Nantes’ traditional cuisine gives pride of place to local delicacies.
With seafood from the Atlantic, freshwater fish from the Loire, and famed French dairy farms surrounding Nantes, you’ll easily understand why the food here is special. Add to this the famous Nantes wine, muscadet, and you end up with truly exquisite flavors.
Gâteau Nantais cake, lamb’s lettuce, Berlingot boiled sweets, Muscadet wine, Curé Nantais cheese, duck and more: Nantes has become a wonderful gastronomic destination!
Known around the world for its prestigious wines, Bordeaux is much more than a wine region. Nestled between ocean, countryside, and mountains, the Bordeaux region’s prime position produces some of the country’s finest fare.
If you’re wondering what to eat in Bordeaux, start with oysters. Thanks to tidal influences, there are around 315 oyster farms in the Gironde department. Meat eaters also have something to look forward to in Bordeaux cuisine. Several Bordelaise dishes feature chicken, duck, lamb, and beef. Boeuf de Bazas is one of the most prized breeds in the Gironde. Look out for the rib-eye steak prepared as entrecôte à la Bordelaise. Le magret de canard grillé, or grilled duck breast, is another delicious plat principal in Bordeaux cuisine.
Ratatouille, Provençal stew, Petits farcis, Pieds packets, Grand aïoli, Barigoule artichoke, Fish soup…, are all delicious and generous dishes and desserts that you should discover while passing through Avignon.
Avignon has a lot to offer from a culinary point of view. The city boasts excellent French and international restaurants, cozy bistros and small cafes - just like you'd imagine France to be.
Pot-au-feu (stew), as well as a steak, which is usually served with fried potatoes, are considered the most common meat dishes. Fans of more sophisticated dishes will surely like pork legs fried in breadcrumbs, as well as quail and pheasants, which are served with various fruit and vegetable garnishes.
Lyon is the ultimate destination for the culinarily inclined traveler. The hilly city lies in the southeast of France, surrounded by the venerable vineyards of the Rhône Valley, Beaujolais, and Burgundy.
Lyon is home to some of France’s richest gastronomical delights - think coq au vin, andouillette, or salade lyonnaise, which are served up in the city’s unassuming local bouchons, the city’s numerous cozy bistros with homey, rustic Lyonnaise cuisine.
The numerous culinary and catering schools found in and around Lyon serve as training grounds for young chefs and restaurateurs around the world.
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