The French regional specialties | Inspire Academy Online

French gastronomy is renowned for its variety, but do you know which specialties come from Picardy, Lorraine or Burgundy? Discover our selection of specialties sorted by region!

ALSACE

The kouglof, from its original Alsatian name, is a pastry of Alsatian tradition which can be eaten as well at breakfast, as an aperitif or as a dessert.

ALPES-SAVOIE

The gratin dauphinois or potatoes à la dauphinoise is a traditional gratinated dish of French cuisine, of Dauphinoise origin, made from potatoes and milk.

PICARDIE

The vichyssoise is a soup made from mashed potatoes, white leek and chicken broth, with or without onion, linked to the crème fraîche and condimented with chopped chives.

BOURGOGNE

Bœuf bourguignon is a recipe for beef stew, traditional in Burgundy cuisine, cooked in red Burgundy wine, with a garnish of mushrooms, small onions and bacon.

BRETAGNE

The far is a recipe from Bretagne close to clafoutis of which there are several variants. It is called in Breton farz forn which means: far au four. The best known recipe is that with prunes, although traditionally far does not contain it.

PROVENCE

Bouillabaisse is a traditional Provencal fish specialty, highly spicy, which is served in its broth with slices of bread.

LORRAINE

Lorraine quiche is a variant of quiche or savory tart from Lorraine cuisine and French cuisine, based on shortcrust pastry or puff pastry, migaine of eggs, crème fraîche and bacon.