Spanish and French cuisine

French regional cuisine

Champagne, Lorraine, and Alsace

Game and ham are popular in Champagne, as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from Lorraine as well as the quiche Lorraine. Alsace is influenced by the Alemannic food culture; as such, beers made in the area are similar to the style of bordering Germany.

Tarte flambe is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crme frache, thinly sliced onions and lardons. It is one of the most famous specialties of the region.Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, and/or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.

Although known as a classic French dish, the quiche originated in Germany. The word quiche means "cake" which came from the German word Kuchen. Today, quiche is considered as typically French. However, custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury[3] and in 15th-century cookbooks as well.

Nord Pas-de-Calais, Picardy, Normandy, and Brittany

The coastline supplies many crustaceans, sea bass, monkfish and herring. Normandy has top quality seafood, such as scallops and sole, while Brittany has a supply of lobster, crayfish and mussels. Normandy is home to a large population of apple trees; apples are often used in dishes, as well as cider and Calvados. The northern areas of this region, especially Nord, grow ample amounts of wheat, sugar beets and chicory. Thick stews are found often in these northern areas as well. The produce of these northern regions is also considered some of the best in the country, including cauliflower and artichokes. Buckwheat grows widely in Brittany as well and is used in the region's galettes, called jalet, which is where this dish originatedCamembert is a soft, creamy, surface-ripened cow's milk cheese.The first camembert was made from unpasteurized milk, and the AOC variety "Camembert de Normandie" is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.[18 million unpasteurized milk camembert cheeses are produced every year in Normandy, they are the most appreciated camembert cheeses and also the most expensive. In France numerous cheeses are produced with unpasteurized milk without it raising sanitary problemsBelon is a river in France famed for succulent oystersBurgundy and Franche-Comt

Burgundy and Franche-Comt are known for their wines. Pike, perch, river crabs, snails, game, redcurrants, blackcurrants are from both Burgundy and Franche-Comt. Amongst savorous specialties accounted in the Cuisine franc-comtoise from the Franche-Comt region are Crote aux morilles, Poulet la Comtoise, trout, smoked meat and cheese such as Mont d'Or, Comt (cheese) and Morbier (cheese) which are at the palate best eaten hot or cold, the exquisite Coq au vin jaune and especial desert Gateau de mnage. Charolais beef, poultry from Bresse, sea snail, honey cake, Chaource and Epoisses cheese are specialties of the local cuisine of Burgundy. Dijon mustard is also a specialty of Burgundy cuisine. Crme de Cassis is a popular liquor made from the blackcurrants. Oil are used in the cooking here, types include nut oils and rapeseed oil.Comt (also called Gruyre de Comt) is a French cheese made from unpasteurized cow's milk in the Franche-Comt region of eastern France. Comt has the highest production of all French AOC cheeses, around 40,000 tonnes annually.The cheese is made in flat circular discs. The rind is usually a dusty-brown colour, and the internal pte is a pale creamy yellow. The texture is relatively hard and flexible, and the taste is strong and slightly sweet

Escargot is a dish of cooked land snails, usually served as an appetizer in France and in French restaurants. The word escargot is also sometimes applied to the living snails of those species which are commonly eaten in this way. In French culture, the snails are typically purged, killed, removed from their shells, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided, and they are served on indented metal trays with places for six or 12 snails.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically Burgundy,[1] many regions of France have variants of coq au vin using the local wine. Standard recipes call for a chicken, red wine (often Burgundy), lardons (salt pork or bacon), button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is first marinated in wine, then seared in fat and slowly simmered until tender. The usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni

Bleu de Bresse ( 1956) is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy interior, similar in texture to Brie, contains patches of blue mold. It is shaped into cylindrical rounds weighing from 125 to 500 grams.The curds, inoculated with Penicillium roqueforti, are placed into a perforated mold. After it has formed the desired shape and removed from the mold, the cheese is salted, turned, drained, and covered with pulverized Penicillium camemberti to form the outer coating.

Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of unripe grapes, for vinegar in the traditional mustard recipe. Most mustards from Dijon today contain white wine rather than verjuice."Dijon mustard" is not a protected food name; while there remain mustard factories in Dijon and adjoining towns, most mustard described as "Dijon" is manufactured elsewhere. Even that produced in France is made almost exclusively from Canadian mustard seed

Lyon-Rhne-Alpes

Chartreuse is a French liqueur made by the Carthusian Monks since 1737 according to the instructions set out in the secret manuscript given to them by Franois Annibal d'Estres in 1605. It is composed of distilled alcohol aged with 130 herbs, plants and flowers. The liqueur is named after the Monks' Grande Chartreuse monastery, located in the Chartreuse Mountains in the general region of Grenoble in France. The liqueur is produced in their distillery in the nearby town of Voiron (Isre).Chartreuse gives its name to the colour chartreuse, which was first used as a term of colour in 1884. It is one of the handful of liquors that continues to age and improve in the bottle.

Fruit and young vegetables are popular in the cuisine from the Rhne valley. Poultry from Bresse, guinea fowls from Drme and fish from the Dombes lakes and mountain in Rhne-Alpes streams are key to the cuisine as well. Lyon and Savoy supply high quality sausages while the Alpine regions supply their specialty cheeses like Beaufort, Abondance, Reblochon, Tomme and Vacherin. The Chartreuse Mountains are in this region, and the liquor Chartreuse is produced in a monastery there

Tomme is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. It can be made from cow's, ewe's, or goat's milk. Tommes are normally produced from the skim milk. left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat. There are many varieties of Tommes, which are usually identified by their place of origin. Poitou-Charentes and Limousin

Cognac, named after the town of Cognac in France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime. For a brandy to bear the name Cognac, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes, of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.

Oysters come from the Olron-Marennes basin, while mussels come from the Bay of Aiguillon. High quality produce comes from the region's hinterland, especially goat cheese. This region and in the Vende is grazing ground for Parthenaise cattle, while poultry is raised in Challans. Poitou and Charente purportedly produce the best butter and cream in France. Cognac is also made in the region along the Charente River. Limousin is home to the high quality Limousin cattle, as well as high quality sheep. The woodlands offer game and high quality mushrooms. The southern area around Brive draws its cooking influence from Prigord and Auvergne to produce a robust cuisine.Bordeaux, Prigord, Gascony, and Basque country

Bordeaux is known for its wine, with certain areas offering specialty grapes for wine-making. Fishing is popular in the region for the cuisine, sea fishing in the Bay of Biscay, trapping in the Garonne and stream fishing in the Pyrenees. The Pyrenees also support top quality lamb, such as the "Agneau de Pauillac", as well as high quality sheep cheeses. Beef cattle in the region include the Blonde d'Aquitaine, Boeuf de Chalosse, Boeuf Gras de Bazas, and Garonnaise. High quality free-range chicken, turkey, pigeon, capon, goose and duck prevail in the region as well. Gascony and Prigord cuisines includes high quality pats, terrines, confits and magrets. This is one of the regions notable for its production of foie gras or fattened goose or duck liver. The cuisine of the region is often heavy and farm based. Armagnac is also from this region, as are high quality prunes from Agen.A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Some of the truffle species are highly prized as a food. French gourmand Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are held in high esteem in Middle Eastern, French, Spanish, Italian, Greek and Georgian cooking, as well as in international haute cuisine. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees. Spore dispersal is accomplished through fungivores, animals that eat fungi. Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law,[1] foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a gavage, although in Spain and other countries outside of France it is occasionally produced using natural feeding. Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pt, and may also be served as an accompaniment to another food item, such as steak.

Tourin is a type of French garlic soup, also known as le tourin d'ail doux, or smooth garlic soup. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure of both onions and garlic to even out the taste. To prepare, the minced garlic (and sliced onions if included) are sauteed until soft and a simple roux is made by adding flour. Chicken stock or water is added to the mixture and is simmered over low heat to reduce. Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering an egg yolk mixed with vinegar, which is then added to the soup.

Duck confit is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative.

Provence-Alpes-Cte d'Azur

Salad Nioise (is a composed salad of tomatoes, tuna, hard-boiled eggs, Nioise olives, and anchovies, dressed with a vinaigrette. It is served variously on a plate, platter, or in a bowl, with or without a bed of lettuce. The tuna may be cooked or canned.The salad may include raw red peppers, shallots, and artichoke hearts, but according to many sources, excludes cooked vegetables, except for green beans and potatoes.

The Provence and Cte d'Azur region is rich in quality citrus, vegetables and fruits and herbs the region is one of the largest suppliers of all these ingredients in France. The region also produces the largest amount of olives, and creates superb olive oil. Lavender is used in many dishes found in Haute Provence. Other important herbs in the cuisine include thyme, sage, rosemary, basil, savory, fennel, marjoram, tarragon, oregano, and bay leaf. Honey is a prized ingredient in the region. Seafood proliferates throughout the coastal area. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many of the region's sauces, as in Poulet Provenal, which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter.

Bouillabaisse is a traditional Provenal fish stew originating from the port city of Marseille. Bouillabaisse originally was a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse: typically red rascasse (Scorpaena scrofa); sea robin (fr: grondin); and European conger (fr: congre). It can also include gilt-head bream (fr: dorade); turbot; monkfish (fr: lotte or baudroie); mullet; or European hake (fr: merlan). It usually also includes shellfish and other seafood such as sea urchins (fr: oursins), mussels (fr: moules); velvet crabs (fr: trilles); spider crab (fr: araignes de mer) or octopus. More expensive versions may add langoustine (European lobster), though this was not part of the traditional dish made by Marseille fishermen. Vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. The broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread.

Ratatouille is a traditional French Provenal stewed vegetable dish, originating in Nice. Ratatouille is usually served as a side dish, but may also be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, zucchini, eggplant, bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. Ratatouille can be eaten for dinner, but is also used in breakfast and lunch settings. There is much debate on how to make a traditional ratatouille. One method is simply to saut all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgette are sauted separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole aubergine, courgette, tomato/pepper mixture then baked in an oven. A third method, favored by Jol Robuchon, is similar to the previous; however, the ingredients are not baked in an oven but rather recombined in a large pot and simmered. When ratatouille is used as a filling for savory crpes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables.