Regions of France 6-Week Series

From its lush valleys to its majestic Alpine peaks and azure Riviera coastline, France possesses a wealth of regional cuisines, each enduring over centuries. Put aside haute cuisine and fine dining to study the simple pleasures of the delicious and approachable French food you’ll find in homes and bistros. Join us on this journey as we discover the rich cuisine of the bourgeois and peasant classes that typify French regional cooking. Bon appétit!

Week 1 – Normandy: The food of Normandy is simple, but rich, thanks to the generous use of butter and cream. It is most known for apple beverages including Calvados (apple brandy) and world-renowned cheeses like Camembert.  

Recipes this week include:

•     Souffled Omelet
•     Coquilles Saint-Jacques Nantaises (Sauteed scallops with spices)
•     Médaillons de filet mignon de porc au cidre (Pork tenderloin medallions with cider sauce)
•     Crepes aux poires et sauce caramel au beurre sale
•     (Crepes with Calvados poached pears and salted butter caramel sauce)

Week 2 – Paris and Loire: The Loire Valley vineyard stretches from the Sancerre area all the way to the ocean and is known for exceptional foods and even tastier wine.  

Recipes this week include:

•     Croque monsieur (Toasted ham and cheese sandwich)
•     Pâté de Campagne (Country Terrine)
•     Steak Frites (Pan-Seared Steak with French fries and Red Wine Sauce)
•     Profiteroles with Chocolate Sauce

Week 3 – Southwest of France: In the southwest region of France, the emphasis is on rich foods. Duck, foie gras, prunes, oysters, mushrooms and truffles are but a few specialties found in many dishes.

Recipes this week include:

•     Potage Parmentier (Potato Leek Soup)
•     Poulet a la Basquaise (Basque-style chicken)
•     Cassoulet
•     Cherry Clafoutis

Week 4 –Alpes (Provence): More in line with Mediterranean neighbors than France’s northern regions, Provencal cuisine emphasizes sun-ripened vegetables, seafood, fresh herbs and a liberal helping of olive oil in every dish.

Recipes this week include:

•     Salade Nicoise
•     Souffle aux epinard (Spinach Souffle)
•     Leg of Lamb
•     Tarte au citron (Lemon custard tart)

Week 5 – Burgundy:  Home to beautiful scenery and delicious food, this region’s cuisine features garlic, fresh veggies, rich meats, and delicious Burgundy wine to cook with and drink.

Recipes this week include:

•     Fondue Savoyarde
•     Beef Bourguignon
•     Soupe à l'Oignon Gratinée
•     Mousse au Chocolate

Week 6 – Grand Est): a region of France that is made up of the three former regions of Alsace, Champagne-Ardenne and Lorraine. Although popularly known for its distribution of Champagne, explore the multitute of flavors with influences from surrounding Germany, Switzerland, Belgium and Luxembourg, that this region has to offer.

Recipes this week include:

•     Tarte flambée (Bacon onion tart)
•     Coq au Riesling (Chicken braised in Riesling)
•     Spaetzli (Alsatian dumplings)
•     Oeufs à la neige (Snow eggs)