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regional french dishes

South-West France: In the south-west of France the emphasis is on rich foods. Limousin Limousin is the second-least populated French region in France after Corsica. Meadow-salted lamb (agneaux de pré salé in French) comes from the Bay of the Mont Saint-Michel and parts of the Cotentin Peninsula.Ocean water periodically permeates the fields the lambs graze, resulting in a naturally (very) salted cut of meat. Sweet or savoury, hot or cold, these things are your ultimate lunch-on-the-go. Regional French food. This may be one of the most famous French dishes in the U.S., thanks to Julia Child's book Mastering the Art of French Cooking. Food: A Royal Volume; Regional French Dishes in Cookbook Selected by 'Prince of Gastronomes' Book Is Illustrated Here is a fast and furious tour of French regional cuisine and the food of France… And of course a nice rich red Bordeaux wine to go with it. This no way means they are parochial; the French have a real sense of terroir which is why rural French cooking is alive and kicking in France. Common dishes found on a national level. Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country. There are many dishes that are considered part of the French national cuisine today. As far as French food by region goes, you must make your way to Brittany. But by observing and enjoying foods and recipes of each region, we can help perpetuate a little longer the wonderful gastronomic traditions of the Hexagon. Below are lists of a few of the more common dishes available in France on a national level.. Chicken Marengo The cuisine of this area is characterised by rustic and hearty dishes including truffade (a potato and cheese dish). The southern regions feature rich flavors with garlic, herbs, duck and mushrooms, while the northern cuisine consists of country-style dishes … These tasty green lentils have been grown on the volcanic slopes around Le Puy-en-Velay in Haute-Loire for more than 2,000 years and are a must-try either in a stew or salad. The characteristics of French cuisine, varying by region, include innovative flavors and elegant presentation. Vive la France and all the great food that helps define it as a culture. It was originally made with … In metropolitan France, they are likely to sample a wide array of regional and national dishes. Regional Specialities of France . Regional recipes include Carcassonne Cassoulet or a fresh seafood platter, eaten in a restaurant in Sète, a small town on the Mediterranean sea we visited a year or so ago. One key element of Auvergne’s cuisine is the Puy lentil. Confit de canard, foie gras and pruneaux d'agen are local specialities. Although you’ll find eleventy-hundred c rêpe stands all over Paris, the thin pancakes actually originate from Brittany. The French will usually cook and prepare dishes local to their region. https://www.oregonlive.com/dining/2014/03/grub_glossary_french.html The main specialities are duck, foie gras, prunes, oysters, mushrooms and truffles.

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