The range and variety of France’s various areas are among its many (many!) excellent characteristics! There is a profusion of stunning, fascinating, and distinctive cities and departments across France, even though everyone wants to visit Paris—which is understandable! Of course, that diversity means there are a ton of delicious and odd foods to explore.
As you sample these various dishes, you’ll also gain an understanding of the local customs and culture and be further immersed in the happiness of the French people.
14 Amazing French Regional Foods
You should have each of these local specialities on your “bucket list of French foods.” So, let’s get started with the list!
1. Choucroute from Alsace
One of the most popular French dishes in the Alsace area of France is choucroute. This dish, which combines elements of French and German cuisine, has been a mainstay in the area for countless years.
Although the name suggests culture or even complexity, preparing it doesn’t have to be difficult if you have the proper cuts of pork and sauerkraut/cabbage.
The key to making this dish is to ferment the cabbage, or sauerkraut, with Alsatian wine and then braise it in goose fat. Next, a substantial assortment of pork and sausages are included.
This often consists of smoked ham hock, pig shoulders, bellies, and various links, such as Frankfurt, Montbeliard, and Strasbourg varieties.
But as long as the staples are included, there’s no one right way to prepare this dish—think cabbage, pig, and sausages. Anybody can give their unique touch by adding potatoes, some spices, and any charcuterie items they deem appropriate.
These days, it’s easily found in many French supermarkets and restaurants throughout Paris and other regions. However, the best version is the homemade version found directly in the Alsace region, especially at the Christmas markets during the festive season, to warm up with a hearty meal.
2. Flàmmeküeche from Alsace
Flàmmeküeche from the Alsace is a popular regional dish in France. Alsace is a region in the north of France that shares borders with Switzerland and Germany.
Most people associate the area with its wine trail, Christmas markets, and castles. However, this is also the origin of Flàmmeküeche, one of my favourite Alsatian dishes.
This pizza served in a more oval shape, is made in the Alsatian manner using a thin, crisp crust. Onions, lardons, and crème fraiche are atop the classic version. Yet, a lot of imaginative renditions are produced. It’s even served as dessert, topped with sugar, cinnamon, and apples!
The name Flàmmeküeche, which translates to “pie baked in the flames,” accurately depicts the method of preparation. According to legend, bakers in the Alsace region would gauge the heat of their wood-fired oven by timing the cooking of a tiny bit of dough.
3. Biscuit roses from Reims
Make sure you get a ʻle biscuit rose de Reims or pink Reims biscuit when you’re in Champagne country and Reims. Somewhat dated to 1690, these pink biscuits are credited with being the world’s first biscuits!
The most well-known location in Reims to purchase them is Maison Fossier, a biscuit boutique that houses the original 1690-invented varieties. Additionally, they coined the name “biscuit,” referring to the necessity of baking the dough twice between bread batches.
After they are cooked, the biscuits are dipped in a liquid to improve their flavour. As Reims is the unofficial capital of Champagne nation, it seems fitting that they are typically dipped in red wine or Champagne!
The year-round address of Maison Fossier is 25 Cours Jean-Baptiste Langlet in Reims. They also have a large selection of packaged goods and souvenirs for you to take home!
4. Tarte a l’Onion from Picardie
In northern France, the onion tart, commonly referred to as tarte an onion, is a special dish. Versions of this meal are available in Lorraine, Alsace, Île-de-France, Picardie, and Lorraine.
The one in Picardie is a specific savoury tart made with short-crust pastry, sliced onions, and an egg-based filling. In many aspects, it looks like a pie or a Quiché Lorraine.
When the onions are finished growing in the fields during the summer harvest season, local houses prefer to make this for supper. This dish is perfect for a hot summer day because it’s light and not overly heavy.
Serve the onion tart with a glass of white wine and a small green side salad. White wine, such as Riesling or Pinot Gris, is a delicious complement to any dinner. This meal is often made at home rather than on a restaurant menu, but it is rather simple to create from scratch using this recipe for onion tarts.
In addition, the Picardie region is renowned for its leek tart and Ficelle Picard, a savoury stuffed crêpe.
5. Chicken Normandy
A classic French meal from the Normandy region in northwest France is called chicken Normandy.
Picture-perfect cities like Honfleur and the beaches from D-Day are widely known features of Normandy. The American Cemetery at Colleville-sur-Mer is the most well-known and frequently visited overseas military cemetery worldwide, serving as a sad and moving reminder of times gone by. It is one of the 26 cemeteries located around Normandy that symbolize the nations who fought in the war.
In addition to cheeses, apples, butter, cream, and, of course, calvados and cider, Normandy is renowned for its apples.
This French recipe calls for slow-braised chicken pieces, perfect in a creamy sauce made with apples farmed nearby. Caramelized apple wedges complete the dish.
Although it may be prepared and consumed year-round, it is a global favourite during the fall and winter seasons. Normandy cider is not necessary; any hard, dry apple cider will work just as well, though it does add a little realism.
6. Galettes and Crepes
Brittany is renowned for its culinary traditions. Its seafood is the freshest and best, such as oysters from Cancale, apple and pear ciders from its orchards, and delicious soft cheese, Saint-Paulin. The galette is Brittany’s national dish and has been a mainstay of Breton cooking for many years.
During the Crusades, buckwheat, or Sarrasin Flour, was brought to France and used to make the delicate crepe known as galette.
Here in Brittany, buckwheat galettes are ubiquitous and consumed as a savory dish. Sweet crepes, prepared from wheat flour, are used to make sweets.
Galettes are gluten-free and typically contain cheese, smoked salmon, bacon, eggs, saucisse, and mushrooms. A traditional Breton cidre accompanies them.
It is made with a Rozell, a t-shaped rake to distribute the batter, and baked on a flat galette, a cast iron flat griddle. Next, the chef flips the galette over the filling using a wooden spatula or spoon.
Road trips through Brittany are amazing. They feature castles straight out of fairy tales, untamed coastlines, endless rural vistas, and, of course, delicious food.
7. Sel de Guérande
French people adore salt, but they don’t just love any salt—the best salt is thought to be Sel de Guérande, named after a seaside region in northwest France.
Since the region’s salt bogs were cut out in the ninth century, the harsh process of hand-picking salt in the Guérande has remained largely unchanged.
Before it reaches the marshes, salt water from the Atlantic Ocean passes via a network of progressively smaller rivers. The water evaporates here, leaving behind a fine crust. This is called Fleur de Sel, or flower of salt, on top, and gros sel, or thick salt, underneath it. The greyish colour of the thick salt comes from the muck beneath it.
Even the biggest disbelievers should be won over by a trip to the Terre de Sel cooperative, a tour of the marshes, or a taste of salt (maybe in their delicious salted caramel).
8. Canelés from Bordeaux
If you search for information about Bordeaux’s local French cuisine, canelés will probably come up quickly. You can find this little sweet pastry everywhere you go—it’s a speciality of the area! They come in a range of shapes and, to be honest, characteristics, but in general, they’re a tasty delicacy that you must try when in Bordeaux!
The first account of their invention dates back to the fifteenth century, although more plausible tales date from around three centuries later and associate the canelés with nuns from the Annonciades abbey.
It wasn’t until the 20th century that canelés were once again made popular by an unknown confectioner who gave them vanilla and rum. Their undulating form is maybe where they earned their name. When these pastries started to resurface in the 1980s, the term became more well-known.
Canelés are sold at stores, cafes, and restaurants throughout Bordeaux and in other cities.
Bordeaux is a wine city first and foremost, despite their canelés! This region produces some of the world’s best wines, and its vineyards are open to visitors! Taking a weekend trip to Bordeaux is a fantastic way to experience the flavours of the area!
9. Basque Macaron from Saint-Jean-de-Luz
One variation of the traditional, well-known French dessert is the Basque macaron. Maison Adam of Saint-Jean-de-Luz invented it. The Basque cupcakes have a harder texture than the ordinary variety.
They are also simple, with no (cream) filling, and lack exotic colours. Although the precise formula is kept a secret, some of the ingredients include egg whites, sugar, and ground almonds.
They go by the local Basque term, mucous or mux. Muxu, which translates to “a kiss,” is a fitting term for these biscuits! These historically significant French delicacies, which date back three centuries, are referred to as the “original macarons.” This crispier macaron tastes great.
Visit one of the two Maison Adam restaurants in town to have some of these distinctive macarons. While you’re in the area, sample more Basque food, such as the delectable savoury pie known as Gateaux Basques.
A well-known beach resort with a stunning old town, Saint-Jean-de-Luz is located on the Basque Atlantic coast in southern France, not far from the Spanish border. It has a long history of piracy and is notable for being the site of King Louis XIV’s historic marriage to Spanish princess Maria Theresa.
10. Calisson from Aix-en-Provence
The candies known as Calisson were introduced to France in the thirteenth century by the Venetians, who also brought Greek kalitsounia with them. They are similar in flavour and texture.
They are made with candied melon, orange peel, ground almonds, and a delicious white frosting on top. Their subtle flavour will leave you wanting more!
The city of Aix in southern France is known for these candied specialities, and you can visit the factory of the most well-known maker, Roy René, located outside the city.
If you’re going to be in Aix, visit the pâtisserie-confiserie Maison Béchard instead, or get some at one of the many vibrant year-round markets in the city.
While in Provence, make sure to see the vineyards that yield rosé wine, the region’s favourite beverage. Also, visit Luberon’s hilltop villages and the stunning coastline known for its glittering shorelines and opulent seaside cities.
These well-known candies are so ingrained in the tradition that they have their day, the Bénédiction des Calissons, devoted to them. Additionally, they are typically included in regional Christmas celebrations!
11. Bouillabaisse from Marseille
Bouillabaisse, a traditional French dish originating in Marseille, is available throughout the Provence region of southern France.
The precise fish mix used in bouillabaisse varies from restaurant to restaurant, but it typically includes some shellfish. Vegetables that give flavour and heartiness to a dish include potatoes, onions, leeks, and tomatoes.
The method of cooking (the recipe details the precise sequence in which the various fish are added to the pot to create the ideal flavour), the use of Provencal herbs, and the fact that the soup is typically served in two bowls—one with the broth and one with the fish—make this fish stew special.
Given that Marseille is a large port city on the Mediterranean and one of the busiest ports in Europe, it should come as no surprise that it offers some of the best-known fish soups on the continent!
12. Raclette from Auvergne
Raclette is one of the must-try regional French dishes in France. The mountainous Auvergne-Rhône-Alpes area is home to Raclette. This cheese is made from cow’s milk and is available in many restaurants in the area, particularly in the winter months.
The way it’s served is what really sets it apart. When you order Raclette at a restaurant, you’ll probably be given a half wheel of cheese that is placed under a heat light on your table, so make sure you have some companions to share it with.
You slide the cheese off on meats and vegetables after it’s nice and sticky. There are also reports of “raclette groups,” where the locals roast meats and vegetables on top while melting raclette slices inside a raclette grill.
It’s a great after-ski supper or winter treat. You can readily find one of France’s best cheeses at eateries like L’Etage in locations like Annecy. It’s a much-liked Christmas market snack as well!
This part of France is also well-known for its beautiful lakes, hiking trails, skiing in the winter, and wines like Roussanne and Jacquère.
13. Tartiflette from Haute Savoie
The Savoy region, which is situated in the French Alps near the borders of Italy and Switzerland, is known for its tartiflette. The primary components of tartiflette, which is Savoyard for “potato,” are potatoes, bacon, onions, and a small amount of white wine. Reblochon is a raw milk cheese from Savoy.
Despite popular belief, tartiflette was not always part of French tradition. This meal dates back to the 1980s when it was developed as a way to use up leftover declassified Reblochon cheese. It is a version of the classic Péla.
What distinguishes them is their cooking method (the Péla is cooked in a bread oven or a fireplace, whereas the Tartiflette is cooked in a conventional oven) and the addition of white wine!
Even though this dish is relatively new, it has swiftly gained popularity as a pleasant winter supper in France. There, it is customary to savour a delicious tartiflette after a day of skiing in the Alps. In Savoie, tartiflette is available practically everywhere.
But Annecy, which is well-known for both its lake and its authentic Haute Savoie cuisine, is the place where you should absolutely try tartiflette. One of the best things to do in Annecy is to have a tartiflette at Le Freti restaurant.
14. Escargots from Bourgogne
When it comes to food, escargots are likely one of France’s most unusual and startling offerings to visitors (and at times even to locals). Known by its literal translation, “snails,” this dish is a staple of French Christmas cuisine and is typically served for dinner.
This dish involves cooking six or twelve snails in parsley butter in the oven. The French have unique twelve-hole plates designed just for this kind of food. These plates are used to serve the cooked snails in their shells with butter. The snails are usually served with toasted bread to dip in the butter.
The dish’s delicacy is native to the country’s Burgundy region. Since the snails will be fresh from the farm, this is the greatest site to try in all of France. Known as Bourgogne in French, Burgundy is a well-known wine region situated in the east-central region of France. Dijon Mustard is from the charming town of Dijon, which is also located there.
Final Thoughts on Best French Regional Foods to Try
These delicious regional dishes from France are from throughout the country and highlight many of the unique foods of the various regions. You are sure to avoid going hungry while exploring this gastronomically diverse nation and sampling the different regional specialities of France!