1. French regional cuisine is defined by geographic and climate differences that produce distinct local products across four main regions. 2. The Northwest region is known for dairy, apples, and butter as a cooking fat, while the Northeast has influences from neighboring Germany, seen in foods like sauerkraut. 3. The Southwest region resembles Spanish cooking with ingredients like tomatoes, peppers, olives, and nuts used for cooking, and the Southeast region shares similarities to Italian cuisine through its use of olive oil and herbs.

1. FRENCH
REGIONAL
CUISINE

2. REGIONAL CUISINES
The term “Regional cuisines” refers to the cookery of
different regions, which are based on various factors, e.g.
• 1.Geographic condition & climate
• 2.Natural availability of local products
These naturally caused differences help to explain more or
less differences between northern & southern French cookery.
From culinary point France is subdivided into 4 regions:
• NORTHWEST FRANCE
• NORTHEAST FRANCE
• SOUTHWEST FRANCE
• SOUTHEAST FRANCE

4. NORTHWESTERNREGION
The region includes famous provinces such
as, Brittany, Normandy & Loire valley.
As we know, northern western part is flat &
has many plain lands, so, many cattle graze
& many trees grow specially apple.
Hence, the region is known for dairy products
• e.g. Camembert & Brie cheese; lard & butter are the main
cooking fats.
The region also boast for 2 famous
• apple liqueurs e.g. Cider & Calvados.

5. Champagne provinceis famousfor world’sbests e
parklingwine, i.
champagne.
Alsaceprovinceisfamousfor Pate
DeFoieGras & Munster cheese.
NORTH EASTERN REGION
The region includes famous provinces such as;
Champagne, Alsace, Lorraine, & Burgundy.
This region’s food has influence from neighbor
nation Germany e.g. sauerkraut & sausages

6. Cuisineof theBurgundyprovincereliesonburgundywine,
hence, Beef burgundy&CoqAuVin(COCKAV
A).
Burgundyis alsofamousfor world’s finest Dijon mustard&
Burgundysnails.
Lorraineprovinceisfamousfor Quiche
Lorraine,afamoussavoryproduct.

7. The region includes famous provinces such as, Bordeaux & Bayonne
The Pyrenees mountain ranges are near Spain, which runs through the region,
that als influence the region.
The region’s cooking resembles Spanish cooking, as the region uses much
tomatoes, peppers, olives & air dried sausages
Maincooking fatsareoliveoil&othernutsoil.
Fewspecialtiesfromthisregion areBayonneham
,blacktruffles.
SOUTHWESTERN REGION

8. SOUTHEASTERNREGION
The region include provinces such as; Provence, Nice
(NIS).
The province of Provence borders to Italy, the area
has fertile land, which produces much olive groves
& many herbs.
In Provence cuisine, plenty of olive oil & herbs are
used e.g. thyme, basil, rosemary, they are also used
in northern Italy
Ratatouille, Nicoise salad & Bouillabaisse are few
specialties.

9. RELIGION&
FESTIV
ALS
• Franceisacatholiccountry
,whichisreflected
throughtheir holidays&ethics,thoughprotestants
sharesomeofthesedays.
• Easterisanimportantfestival,itbeginsonGood
Friday.
• OnFriday,churchbellsstopringinginallareas
(usuallybells ringtoannouncechurchservices,
hencethesilenceisunusual).
• OnSundaymorningbellsringonceagainto
announcethe beginningofchurchservices.
• Accordingtoatraditionalstory,itsays,that
bellsflyawaytoRomecarryingthesorrowof
peoplebelievethatJesusdied.

10. On the morning of Easter Sunday, Jesus is believed to have risen
from the bed & bells return.
Favorite Easter foods includes foie gras, a dish of lamb, salmon,
asparagus, strawberries, coffee, liqueur & chocolate
Next festival is Christmas, at midnight all family members sing
religious song together & light candle to honor newly born child.
Christmas cake is the one of the favorite Christmas foods.
Another festival is Republic day on 14th July, they celebrate the
day with military parade, have party with friends.

11. MEALSTRUCTURE
 Frenchusuallyeat 3timesinaday:
lepetitdéjeuner(break-fast),
It consistof acupof coffeewithmilk& croissantor
bread,eatenwithbutterorjam.
ledéjeuner(lunch)&ledîner(dinner)
Theyarethemainmeal; needsat least an hour, is
usuallyeatenwithfamilymember.
 Itmayconsistof 3-4courses,startingwith asouporappetizer
whichfollows maindish&finish withcheese&dessert

12. FRENCH
CUISINE–
TODA
Y&
FUTURE
• Inrecentyears,Frenchcuisineisnot
consideredasthemostrefinedcuisine,as
itwas
donebefore.
• Othercuisines,suchasItalianor
Japaneseareregardedas onequallevel,
bothnationally&internationally
.
• “WhyistheFrenchstylecuisinelosing
itsdominantposition”
• –manyfoodwritersshowed2reasons
behindthechange:
• Frencharistocrats&nobilitieswho
guidedtheculture,theynolonger
holdtheposition.
• Shiftingofpolitical,economical&
culturalpositionglobally.