The famous food writer Waverly Root once divided France’s culinary regions by their chosen way of cooking fat: the domain of butter, the domain of lard and the domain of olive oil. French regional cooking is far more diverse than Root would make it seem. The mosaic of agricultures and tastes across the country have created pockets of unique gastronomies, but ones that come together to form fare that is singularly French. Here’s what you’ll find:
ShutterstockBurgundy + Rhone |
You rightly know this region for the world class wines produced on the rolling hills of Central France, but it also has the most Michelin-starred restaurants outside of Paris proper. Chefs experiment with the local delicacies, like snails and the signature beef bourguignon. The beef dish is stewed in red wine, using the best flavors the area has to offer.
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