French cuisine

French cuisine is characterized by buttery, creamy sauces, cheeses and wines. Despite France's history of centralization (Paris), French cuisine has several regional influences: cuisine from western France is characterized by butter and pork; Provençal cuisine (from the southeast) uses a lot of olive oil, herbs, and vegetables; and eastern French recipes are strongly influenced by German cuisine.

Famous French dishes include:

• Frog legs (well-known, but unusual and somewhat old-fashioned)
• Coq au Vin
• Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)
• French breads
• Cheeses

Desserts:

• Crème brûlée
• Crêpes
• Chocolate Mousse (Mousse au chocolat)
• Pastries
• Mille-feuilles

Specialties by region/city:

• Alsace:
  • Choucroute (sauerkraut with sausages and potatoes)

• Alps
  • Raclette
  • Fondue savoyarde

• Brittany:
  • Crêpes

• Burgundy:
  • Escargots de Bourgogne (snails Burgundy)
  • Fondue bourguignone

• Lorraine:
  • Quiche lorraine

• Marseille:
  • Bouillabaisse (Soupe de poissons, or fish soup)

• Nimes:
  • Brandade de morue

• Normandy:
  • Tripes à la mode de Caen (tripes, Caen style)

• Provence:
  • Ratatouille

• Southwest:
  • Cassoulet (a dish made with beans and tender sausages)
  • Foie gras (creamed duck or goose liver)
  • Le Tourin (soup)

See also:

• Cuisine, Haute cuisine
• Antoine Careme
• Auguste Escoffier
• List of recipes
• List of French cheeses
• Larousse Gastronomique