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Traditional French Recipes - Traditional cuisine France - Haute Cuisine

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. France is divided into very distinct regions, each having a different climate and geography. The products available, and the seasosn, have shaped the local foods. Find here the very traditional French recipes, those that never changed for centuries. they often use basic, simple, tasty ingrdients, combined in a specific way. Some information about the content of this site. We have a...

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Traditional French Recipes - Traditional cuisine France - Haute Cuisine | frenchcountryfood.com Reviews
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Traditional French Recipes - Traditional cuisine France - Haute Cuisine | frenchcountryfood.com Reviews

https://frenchcountryfood.com

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. France is divided into very distinct regions, each having a different climate and geography. The products available, and the seasosn, have shaped the local foods. Find here the very traditional French recipes, those that never changed for centuries. they often use basic, simple, tasty ingrdients, combined in a specific way. Some information about the content of this site. We have a...

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1

Nord-Pas de Calais | The real French foods

http://frenchcountryfood.com/regions-in-france/nord-pas-de-calais.html

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. The cuisine of Nord-Pas-de-Calais is largely inherited from the county of Flanders, with some English influence and also from Picardy nearby. Mussels are a specialty of Boulogne and Calais, the dish moules-frites is the symbol of the festivities of Lille. The region is producing cheeses, the most famous Maroilles is used in one of the varieties of flamiche. Counts of Artois or duke...

2

Corse | The real French foods

http://frenchcountryfood.com/regions-in-france/corse.html

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. The history of Corsica is that of an island that became French in 1769 and has often been subject to strategic issues and external influences, while maintaining a strong particularism, due to its relative isolation. The garden provides good Corsican vegetables and orchard fruit are delicious: plums, peaches, cherries, almonds abound and, in addition, there are the fruits of Italy, ...

3

The regions | The real French foods

http://frenchcountryfood.com/regions-in-france.html

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. Nord Pas de Calais. Provence Alpes Cote d’Azur. There are 22 regions in France, and 5 overseas. The regions are composed of departments, there are 96 in France and 5 overseas. There are also some special administrative territories, St Barthelemy, St Martin (West Indies), French Polynesia, Wallis-and-Futuna, New Caledonia (South Pacific), and St Pierre-et-Miquelon (North Atlantic).

4

Bourgogne | The real French foods

http://frenchcountryfood.com/regions-in-france/bourgogne.html

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. Burgundy (pronounced [buʁ.gɔɲ] Bregogne-Morvan in Burgundy, Burgundy in Arpitan) is a historical region and administrative center is located in France and consists of four departments: Yonne, Côte-d’Or , Nièvre and Saône-et-Loire. Its inhabitants are called the Burgundians and Burgundian. Burgundy: cooking with red wine. Burgundy, it is above all a land of wine, fine wines, and the...

5

Auvergne | The real French foods

http://frenchcountryfood.com/regions-in-france/auvergne.html

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. The traditional cuisine of the Auvergne is primarily made from local products that make up the basic mountain menus, often large It dates someways to the nineteenth century with the generalisation of fattening pigs and sowing potatoes, which replaced bread in making one of the dishes known in the region, the truffade. We offer an overview not exhaustive! In the Allier, the small vi...

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Traditional French Recipes - Traditional cuisine France - Haute Cuisine

Boeuf a la mode. With fish or seafood. Crevettes a l’armoricaine. Soupe a l’oignon. Choux a la creme. The real French foods. France is divided into very distinct regions, each having a different climate and geography. The products available, and the seasosn, have shaped the local foods. Find here the very traditional French recipes, those that never changed for centuries. they often use basic, simple, tasty ingrdients, combined in a specific way. Some information about the content of this site. We have a...

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