Tour de France: Tour de France typical dishes
West
In Brittany, we taste fruits seafood and shellfish. Butter and cream are used, as in stuffed mussels with almonds, and as an accompaniment we turn to the vegetables such as cauliflowers and artichokes.
In Normandy, we discover the apple in all its forms. Even in liquor such as cider or Calvados.
Traditionally, buckwheat is used for making pancakes.
In the south
The Bordeaux region is best known for its wine. For its part, the Pyrenees raise Pauillac lamb. In Périgord, you can enjoy terrines, confit and duck breast and foie gras.
In the Basque country, season with Espelette pepper. In Cahors, it is rather with truffle. In Aveyron, we discover the aligot, a mixture of mashed potatoes and melted tome.
In Cantal, we talk about forming cow's milk.
As for the Toulouse region, beans are grown at the heart of the cassoulet recipe.
In Languedoc-Roussillon, the Spanish influence is present thanks to dishes like the brandade made from cod puree.
In Corsica, chestnuts are used to produce the flour, which will be the base of the polenta.
Provence is the largest producer of citrus fruit, vegetables and herbs. We would take the aperitif with a tapenade and an anchoïade. In Marseille, you can order a bouillabaisse (fish soup and rust).
To the East
In the Rhone Valley, we work on poultry from Bresse.
Burgundy is famous for its snails, blackcurrant and beef bourguignon (simmered with red wine). In Troyes, we taste the andouillette and in Lorraine, the quiche and mirabelles.
In the north
Northern cuisine is marked by both Belgian influences and products such as endive. From dishes Traditional dishes include carbonade (marinated beef in a wine or beer sauce) or waterzooï (chicken or fish based).
France has a mosaic of terroirs that, over the centuries, have developed a wide range of gastronomic specialties.
