The French are famous for lots of things, one of which is their cuisines, a renowned food writer, Waverly has divided the country’s food regions into three. These regions are divided based on the cooking fats employed in their dishes, which are olive oil, butter, and lard. French regions that employ lots of butter as cooking fats comprise Bordeaux, Burgundy, northern areas of Brittany, and the capital Paris. Lard employed domains are restricted to mostly Lorraine and Alsace, these cities are known for the use of lards in making sumptuous delicacies. Basque Country, Provence and Gascony are the places known to use oils more than other places in France to prepare their cuisines which have become national dishes today.
When a tourist visits the French capital, he tends to have a belly-filling experience from cuisines made in Paris. Paris has lots of cafés, pastries shops, restaurants which are of a wide variety, bakeries using butter to produce high-quality baked foods. When you’re seeking the best French omelet or chocolate croissant, Paris is a good place to look. The city houses top chefs, offers a great atmosphere for modernized culinary arts, it’s renowned for producing some national cuisines. Because of the number of tourists that visit the city every year, native cuisines from different parts of the country are brought in and made resident here too.
The cities renowned for using more lards in their delicacies as listed above are Alsace and Lorraine, these places have unique foods. Because these two provinces have been influenced by Germans in the past, they produced foods with German influence. The signature dish made in this domain is called choucroute garnie, which is pork meat combined with sausage which is then cooked in sauerkraut. Though, pork is a dominant figure here, Quiché with bacon or Lorraine is also famous along with goose pork meat. Dessert is made from German roots, employing quality jams, pastries.
From the northwestern region of France comes Normandy and Brittany, which are known for their poor farming history except for success in apple orchards. Their local meals are observed to be enriched with lots of butter, just like in the nation’s capital, these cities also have a conducive pasture for dairy livestock. A three-course meal in Brittany would tend to include a main course of savory buckwheat crêpe stuffed with either cheese or eggs, dessert of lemon with sugar, not forgetting their apple cider. In Breton, white beans is a famous meal, but in Normandy, Calvados apple and camembert cheese are the popular foods there. Seafood, for instance, shellfishes, are abundantly served in Normandy, and they pride themselves in their local chicken Normandy served with Calvados apples.