What is the difference between French foods in the different regions?!
It's for a project ^_^;; Mostly I'm looking for the difference in food and why they are different for instance, a certain region of France might have more wine because the soil there supports the right kind of soil for grape plants!. etc!. ^_^ THANKS!Www@FoodAQ@Com
Answers:
Nord Pas de Calais & Picardy
Cuisine: The traditional cuisine of the north tends to be quite hearty, with the forests of the Ardennes providing game such as venison and wild boar!. Flemish influences are clear - it is common to come across carbonnade (beef cooked in beer with onions and spices), hochepot (stew made of beef, pork, mutton and oxtail with vegetables), caudière (seafish stew with mussels and onions) and veau flamande (veal braised with dried apricots, prunes and raisins)!. Despite the proximity to the sea, surprisingly little fish and seafood is found on menus inland!.
Cheeses: Northern cow's milk cheeses tend to be strong and fruity with a pungent smell!. Maroilles is supple and tangy with a brown rind!. It is often mixed with herbs and pepper and shaped into cones to make boulette d'Avesnes, or aged and then mashed with herbs to make fromage fort de Béthune!. Abbaye de Mont des Cats is pale yellow in appearance and mild-tasting!.
Wines: The north produces beer (ranging from light lagers to strong ales) rather than wines!. The regional spirit is Genièvre, gin flavoured with juniper berries!.
Normandy
Cuisine: The region is renowned for its apples and dairy produce!. Traditional dishes invariably feature creamy sauces laced with apples, cider or calvados, such as filet mignon de porc normande (pork tenderloin cooked with apples and onions in cider and served with caramelised apple rings)!. The proximity of the sea means that fish and seafood feature commonly on menus!. Look out for moules à la normande (mussels in a cream and white wine sauce) and sole normande (Dover sole poached in cider and cream with shrimps)!. There are also some good meats!. The lamb and mutton from the Cherbourg peninsular are rated very highly, as are the andouilles from Vire (smoked and cooked pork and tripe sausage, usually served cold as a starter)!.
Cheeses: The brown and white Normandy cows produce the world-famous Camembert and Pont l'Evêque cheeses, as well as many others!.
Wines: No wines are produced in Normandy - instead there is cider, Calvados (the 'brandy' distilled from cider), and Bénédictine (a sweet liqueur first produced by monks in Fécamp)!.
Brittany
Cuisine: Given that Brittany tends to set itself apart from the rest of France, it is surprising that it does not have its own distinctive style of cooking!. The only true Breton speciality is the pancake!. Crêperies are a common sight, offering an imaginative range of savoury and sweet pancakes (galettes and crêpes, respectively)!. The other regional dish is cotriade, a fish stew traditionally made from conger eel and the remains of the catch!. Generally, Breton cuisine is simple, with little use of sauces, and features much fish and seafood!. Try palourdes farcies (baked clams stuffed with garlic, herbs and shallots) or pot au feu d'homard (lobster, shrimp, scallop, mussel and oyster stew)!. Brittany's young lambs, raised on the salt meadows, are also very good!.
Cheeses: the region's few cheeses are all made from cow's milk!. Trappiste de Campénéac is mild and supple with tiny holes!. Mingaux is a soft, mild cream cheese, often served with fruit or simply sprinkled with sugar!.
Wines: Crisp and dry and excellent with seafood, Muscadet is still considered to be a Breton wine, even though the vineyards around Nantes now fall under the administration of the Loire!. Cider is the main drink associated with Brittany, but it is inferior to Norman cider!.
Loire
Cuisine: there is no single culinary style!. In the valley itself, referred to as 'the garden of France', numerous types of fruit and vegetables are grown, and fruit tarts are common - tarte tatin originated in the Loire!. Freshwater fish, caught from the Loire and its tributaries, features widely on menus, particularly pike, shad and eels!. These are often accompanied by beurre blanc, butter whipped up with white wine and shallots or with vinegar!. Game, from the Sologne forests to the east of the region, is a common ingredient in the region's excellent charcuterie!.
Cheeses: the Loire produces a good range of both cow's and goat's milk cheeses!. Olivet bleu, made from cow's milk and often wrapped in plane leaves, is rich and fruity, with a blue rind!. Couhé-Vérac is a square goat's cheese with a nutty taste, covered in chestnut or plane leaves!.
Wines: the Loire is one of France's main wine-producing regions, and the wines produced are very diverse, including dry and semi-sweet rosés and whites, sparkling rosés and whites (eg Saumur Mousseux) which compare well with Champagne, delicious sweet whites, and excellent reds!. Some of the best reds are Chinon and Bourgeuil, which both have a bouquet of raspberries and a taste of redcurrant, and Saumur-Champigny!. The Vouvray white is among the finest of the Loire wines!. It can be dry, semi-sweet or sparkling, though the best is the sweet!. In the eastern part of the region, the wines are different, and are made from sauvignon blanc grapes!. The most wWww@FoodAQ@Com
Cuisine: The traditional cuisine of the north tends to be quite hearty, with the forests of the Ardennes providing game such as venison and wild boar!. Flemish influences are clear - it is common to come across carbonnade (beef cooked in beer with onions and spices), hochepot (stew made of beef, pork, mutton and oxtail with vegetables), caudière (seafish stew with mussels and onions) and veau flamande (veal braised with dried apricots, prunes and raisins)!. Despite the proximity to the sea, surprisingly little fish and seafood is found on menus inland!.
Cheeses: Northern cow's milk cheeses tend to be strong and fruity with a pungent smell!. Maroilles is supple and tangy with a brown rind!. It is often mixed with herbs and pepper and shaped into cones to make boulette d'Avesnes, or aged and then mashed with herbs to make fromage fort de Béthune!. Abbaye de Mont des Cats is pale yellow in appearance and mild-tasting!.
Wines: The north produces beer (ranging from light lagers to strong ales) rather than wines!. The regional spirit is Genièvre, gin flavoured with juniper berries!.
Normandy
Cuisine: The region is renowned for its apples and dairy produce!. Traditional dishes invariably feature creamy sauces laced with apples, cider or calvados, such as filet mignon de porc normande (pork tenderloin cooked with apples and onions in cider and served with caramelised apple rings)!. The proximity of the sea means that fish and seafood feature commonly on menus!. Look out for moules à la normande (mussels in a cream and white wine sauce) and sole normande (Dover sole poached in cider and cream with shrimps)!. There are also some good meats!. The lamb and mutton from the Cherbourg peninsular are rated very highly, as are the andouilles from Vire (smoked and cooked pork and tripe sausage, usually served cold as a starter)!.
Cheeses: The brown and white Normandy cows produce the world-famous Camembert and Pont l'Evêque cheeses, as well as many others!.
Wines: No wines are produced in Normandy - instead there is cider, Calvados (the 'brandy' distilled from cider), and Bénédictine (a sweet liqueur first produced by monks in Fécamp)!.
Brittany
Cuisine: Given that Brittany tends to set itself apart from the rest of France, it is surprising that it does not have its own distinctive style of cooking!. The only true Breton speciality is the pancake!. Crêperies are a common sight, offering an imaginative range of savoury and sweet pancakes (galettes and crêpes, respectively)!. The other regional dish is cotriade, a fish stew traditionally made from conger eel and the remains of the catch!. Generally, Breton cuisine is simple, with little use of sauces, and features much fish and seafood!. Try palourdes farcies (baked clams stuffed with garlic, herbs and shallots) or pot au feu d'homard (lobster, shrimp, scallop, mussel and oyster stew)!. Brittany's young lambs, raised on the salt meadows, are also very good!.
Cheeses: the region's few cheeses are all made from cow's milk!. Trappiste de Campénéac is mild and supple with tiny holes!. Mingaux is a soft, mild cream cheese, often served with fruit or simply sprinkled with sugar!.
Wines: Crisp and dry and excellent with seafood, Muscadet is still considered to be a Breton wine, even though the vineyards around Nantes now fall under the administration of the Loire!. Cider is the main drink associated with Brittany, but it is inferior to Norman cider!.
Loire
Cuisine: there is no single culinary style!. In the valley itself, referred to as 'the garden of France', numerous types of fruit and vegetables are grown, and fruit tarts are common - tarte tatin originated in the Loire!. Freshwater fish, caught from the Loire and its tributaries, features widely on menus, particularly pike, shad and eels!. These are often accompanied by beurre blanc, butter whipped up with white wine and shallots or with vinegar!. Game, from the Sologne forests to the east of the region, is a common ingredient in the region's excellent charcuterie!.
Cheeses: the Loire produces a good range of both cow's and goat's milk cheeses!. Olivet bleu, made from cow's milk and often wrapped in plane leaves, is rich and fruity, with a blue rind!. Couhé-Vérac is a square goat's cheese with a nutty taste, covered in chestnut or plane leaves!.
Wines: the Loire is one of France's main wine-producing regions, and the wines produced are very diverse, including dry and semi-sweet rosés and whites, sparkling rosés and whites (eg Saumur Mousseux) which compare well with Champagne, delicious sweet whites, and excellent reds!. Some of the best reds are Chinon and Bourgeuil, which both have a bouquet of raspberries and a taste of redcurrant, and Saumur-Champigny!. The Vouvray white is among the finest of the Loire wines!. It can be dry, semi-sweet or sparkling, though the best is the sweet!. In the eastern part of the region, the wines are different, and are made from sauvignon blanc grapes!. The most wWww@FoodAQ@Com
the differences in foods are the same as they are in the US!. Everything is dependent upon the influences of different cultures on that region!. There are many websites with this information if you just google it!. Like southern france near italy is more italian and the dialect is more italian, and so onWww@FoodAQ@Com