French Regional Specialties and cuisine

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France, our “old country,” generated a mosaic of regions, counties, and “terroirs” (areas with specific soil characteristics). Over the centuries, they spawned a vast array of agricultural riches that formed the basis of bountiful and savory French Regional Food and cooking using only high quality ingredients. France is intent on preserving these regional cuisines to maintain an incomparable anthology of savors and aromas for all.

AlsaceAquitaine
AuvergneBasse-Normandie
BurgundyBrittany
CentreChampagne-Ardenne
CorsicaFranche-Comté
Haute-NormandieÎle-de-France
Languedoc-RoussillonLimousin
LorraineMidi-Pyrénées
Nord-Pas-de-CalaisPays-de-la-Loire
PicardiePoitou-Charentes
Provence-Alpes-Côte d'AzurRhône-Alpes


Easter 2011
 
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