Consideringthe geographical influences, France can be divided into 11 regions based ontheir contribution to French Cuisine (The Cuisine of France, 2017).BRETAGNE (Brittany): The concept of food and cooking in thisregion is quite simple. Blessed with a very large supply of sea food. TheDelicate Crepe- French Pancakes belong to this region.NORMANDIE – The famous Camembert cheese comes from this regionalong with high quality of milk, meat, cream and butter. Cider- the mostfavourite accompaniment to Noman meals is made out of the locally producedabundant apples.CHAMPAGNE – Champagne- The world famous sparkling wine is agift from this region to the world.TOURAINE – is often called ‘the garden of France’.
As the namesuggests this region is blessed with a beautiful collection of fruits andvegetables. ILEDE FRANCE – This region isbasically called the land where Le Grande Cuisine was born because of thefertile land. Also, recognition of food as a art form is because of this regiononly.
ALSACEAND LORRAINE –Alsace as a region reflectsan influence of the Germans in their cooking as it has often come under Germandomination, wherein Lorraine in its food is more of French in character. Thus,bringing in variety in the kitchen of this region. BOURGOGNE (Burgundy) famously known for its world famous wines.These wines also play a dominant role in everyday Burgandian cooking. Dijon is quiteoften regarded as the ‘mustard capital’ as it holds annual gastronomic fair drawinggourmets from all over the world.BORDEAUX More famously knownfor its wine.
This region also has the area of Cognac which is regarded as the brandy capital. One ofthe mot extravagant dish of the French food- Pate de Foie gras is composed of thetruffles that come from this area. FRANCHE – COMTE Surrounded by provinces of Savoie and Dauphine ismostly mountain country and the food is as robust as the climate. Bresse Chicken-The national cuisine is a delicacy that originated from this region The Frenchversion of Swiss Gruyere the Comtecomes from this region.LANGUEDOC, FOIX AND ROUSSILLON – Being an outpost ofRome, Languedoc shows hint of Roman influence in the cuisine.
Lying west are theregions of Foix and Roussillon which showcase a subtle influence of Spain in itsfood particularly in the omelettes prepared with green peppers, ham and tomato