Provence and other regional cuisines may be even more popular than the haute cuisine of Paris: Bordeaux, Cognac-Charennte, Gascony and the Basque Region, the Languedoc
French cuisine is not a monolithic whole, but rather a mosaic of a hundred hues. From Provence to Normandy, Alsace to Bordeaux, each region of France sparkles with its own distinctive cuisine of its peoples, leveraging fresh local ingredients.
The influence of French cuisine has not been strictly export either, but instead a bustling exchange of ideas and ingredients with neighboring countries, one-time invaders as well as former colonies of a French Empire that once reached into five continents, from Indo-China to Morrocco to the French West Indies.
Here is a culinary index to France's Southern regions. (See also the Food of Northern French Regions.)
Bordeaux
The Mystery of Chateau Petrus - The World's Most Expensive Red Wine
Cognac - Charente Region
Chicken Liver Pate with Cognac
Gascony and the Basque Region
Honeyed Pork with a Spiced Crust
Loire Valley
Overview of the Wines and Cuisine along the Loire River
Lyon
ProvenceOverview of Provence and it's Famous Dishes
Artisanal Wines of the Languedoc-Roussillon
Blind-Tasting Winners from Languedoc-Roussillon
Smoky Provencal Bluefish with Anchiode
Steamed Mussels Provencal in Wine and Herbs
Seared Scallops in a Pernod-Tarragon Cream Sauce
Tarragon Poached Salmon Salad with Lemon Vinaigrette
Rustic Chicken Liver Pate with Pistachios
French Recipes with Foreign Influences
Travel in France
