Use this guide to get a sense of what kind great to expect during your travels in France. If you're just beginning to plan your trip, there's no better way than to follow your stomach!
Paris and Ile-de-France
The central regions of Paris and Ile de France are a culinary wonder. With thousands of restaurants, and a high number of Michelin star recipients, there is no shortage of choice and quality. You can have food from all around the world in Paris and Ile de France, but the local fare is what will impress you the most.
Alsace; Champagne; Lorraine
Ever hear of the Quiche Lorraine? It's not named after a woman, but the region of Lorraine - also famous for its fruit preserves. Champagne may be less obscure to you - this sparking wine, born from the region of Champagne, is the only way to make a heartfelt toast. And The Alsace region, bordering Germany, will give you fine German style wine, beer, and food paired with sauerkraut without you having to crossing the border.
Brittany; Nord Pas de Calais; Normandy; Picardy
If you're a seafood junkie, the coastal region - including Nord, Pas de Calais, Picardy, Normandy and Brittany - is the place to go. Find some of the best Lobster, mussels, scallops, sea bass, monkfish, and herring here. The area also has incredible produce, and wheat fields are abundant here - the climate is perfect for some of the best grain and vegetables in the world.
Central France; The Loire Valley
The regions of the Loire Valley and Central France pack a culinary punch - from fresh fruit, to wild game, they offer an unforgettable experience for the gastronomist. Try some of the best goat cheeses you will find in France, or try the famous cherries, as is, or in Guignolet liqueur.
Burgundy; Franche-Comté
Wine aficionados will recognize Burgundy for its wines. Franche-Comté is equally well regarded for its fine cheeses. If you eat in these regions, make sure to pair your wine with either the cheese, or some of the great beef and game available. If you are going to try Escargots for the first time, there's no other place to do it than Burgundy, where they're cocked in parsley butter.
Lyon; Rhône-Alpes
The abundance of fruit and vegetables in Lyon and Rhône makes it a staple in the diet. Fish from the lakes and streams in Rhône are always caught and served fresh, and Lyon is well known for its great sausages and cheeses. The chefs in the area are well celebrated, so you know that all these top quality ingredients are in the best of hands when they come out on your plate.
Limousin; Poitou-Charentes
The long-standing battle between cooked and raw fish continues in the regions of Poitou-Charentes and Limousin - but we don't think it matters. Whether you love raw oysters with a little lemon juice, or mussels cooked in wine and cream, they're all great. The land is great for grazing so quality of the meats and cheese here are unmatched. Take a walk in the woods, and find some great mushrooms that add some incredible flavor to the local dishes.
Bordeaux; Gascony; Pays Basque; Perigord
The soil and climate are perfect for grapes, and Bordeaux wine is the ultimate representation of the perfection of the Bordeaux region and the southwest of France. The great wine is only rivaled by the incredible deep-sea fishing in Pays Basque, which provides the region with incredible seafood. Perigord and Gascony are best known for their patés, terrines, and confits, as well as foie gras.
Aveyron; Quercy; Toulouse
Fat, happy ducks produce the best foie gras, and the corn in the area provides enough for the ducks, and everyone else. The soil is quite rich here, and everything from high-quality truffles to haricot verts, and grapes are grown here and incorporated into the cuisine. Blue cheese fans will love the Roquefort from Aveyron, coming from the many lambs that graze along the region. And Toulouse produces what is widely acknowledged as some of the best sausage in all of France.
Cévennes; Languedoc; Roussillon
Cévennes is most famous for its berries, chestnuts, mushrooms, and honey. They also produce excellent sausages, pâtés and goat cheeses. Roquefort is the forte of Languedoc, where sheep are plentiful. But it's the seafood in this southern region of France that you should pay attention to. Bourride, for example, is a monkfish stew that is absolutely delectable. Cargolade, an escargot dish, reflects the Catalan influence in the area.
Côte d'Azur; Provence
Do not miss the olive oil from this region in France. As the largest supplier of olives, the Côte d'Azur and Provence regions are famous around the world for its superb olive oil. The region is also rich in fruit, vegetables, and herbs, supplying the rest of the country with high quality food. As you can imagine, the cuisine here is spectacular, considering all of the ingredients at their fingertips. Whether it's truffles, cured meats, goat cheese, basil or rice, there's no shortage of the best food and ingredients.
Corsica
The island of Corsica, you'll find an abundance of goats, sheep, and pigs, and thus a strong meat culture, showcasing great cured meats, sausage, bacon, and ham. But with the water surrounding Corsica, the seafood here is always fresh and delicious. Chestnuts, nectarines, clementines, and figs also grow on the island and become very useful for wine and desserts.
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