Like the various regional French dialects, France has a variety of regional cuisines that one can observe while traveling across the Republic. The regional cuisines in France differ based on the agricultural produce, local culture and climate of the region in question. In some regions, the type of cuisine available is a result of the influences of foreign rulers who have strongly dominated specific regions for a considerable length of time. There are also some regions that don’t have a special type of cuisine,s but there are other regions that have their own specialties. Some of these regions are as follows:

Alsace

This region of France has been highly influenced by the German culture, which has certainly affected the way food is cooked here. In recent years, the Germanized effect has been reduced, as modern Alsatian cuisine is less heavy to digest than the German cuisine. Some of the common recipes found in this area are: Oie a l’alsacienne, Backenoffe, Baba au rhum, Mannala and Kouglof. The typical Alsatian recipes have ingredients like pork, beef, pike, trout and salmon. Alsatian cuisine is generally served with a glass of white wine.

Bordeaux

Bordeaux is one of the biggest wine producing regions of France. It is rich in agricultural produce, poultry, cattle rearing and fish breeding. As such, this region is very much dependent on agriculture-based businesses and the fresh climate, both of which lead to a heavy eating style. This regional cuisine in France consists mainly of beef, pork, chicken, various types of fishes and above all fresh fruits. In Bordeaux, one can find red and white wine consumed generally with food.

Provence

This is another region of France that has a rich agricultural base. Due to the climate and rich soil, considerable amounts of herbs are available with fruits and vegedivs. Olives of the finest quality are also grown in Provence, which is the reason of abundant quality olive oil production in this region.

This region has several variations from other regional cuisines in France. The primary distinction is the inclusion of herbs in the recipes. Other common ingredients include olive oil, garlic, tomatoes, onions, pepper and tarragon. The vegedivs are generally fried in olive oil and sometimes just baked to be used in salads. The cheese”made either from goat, sheep or cow’s milk”is used while preparing different dishes. Some of the famous recipes of this regional cuisine in France are: Ratatouille, Bouillabaisse, Socca and Panisses.