French Gastronomic Specialties by Department
Click a Region to Discover Specialties.
![French Gastronomic Specialties by Department](https://gourmetdeparis.fr/wp-content/uploads/2023/02/377-3772920_carte-france-webcams-000-francais-regions-hd-png-1.jpg)
Ain
Ain
![](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Ain-geography.jpg)
Ain is a department in the Auvergne-Rhône-Alpes region in Eastern France. Mountains and rivers give this region strong historical connections to cheese, frog legs and
Gastronomic Specialties
![Cuisses de grenouilles](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Frog-legs.jpg)
Cuisses de grenouilles
Frog legs De grenouille Frog legs are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy.
![Sauce Nantua](https://gourmetdeparis.fr/wp-content/uploads/2023/02/sauce-nantua.jpg)
Sauce Nantua
is a classical French sauce consisting of: a Béchamel sauce base cream crayfish butter crayfish tails It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
![Créme de Bresse](https://gourmetdeparis.fr/wp-content/uploads/2023/02/creme-de-bresse-1.jpg)
Créme de Bresse
is a fine, smooth cream with a thick or semi-thick texture made in the regions of Ain, Jura and Saône-et-Loire in France. What is unique about the cream is its taste - slightly acidic and buttery with notes of cooked milk, vanilla and sweet biscuits.
Paris
Ain
![](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Ain-geography.jpg)
Ain is a department in the Auvergne-Rhône-Alpes region in Eastern France. Mountains and rivers give this region strong historical connections to cheese, frog legs and
Gastronomic Specialties
![Cuisses de grenouilles](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Frog-legs.jpg)
Cuisses de grenouilles
Frog legs De grenouille Frog legs are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy.
![Sauce Nantua](https://gourmetdeparis.fr/wp-content/uploads/2023/02/sauce-nantua.jpg)
Sauce Nantua
is a classical French sauce consisting of: a Béchamel sauce base cream crayfish butter crayfish tails It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
![Créme de Bresse](https://gourmetdeparis.fr/wp-content/uploads/2023/02/creme-de-bresse-1.jpg)
Créme de Bresse
is a fine, smooth cream with a thick or semi-thick texture made in the regions of Ain, Jura and Saône-et-Loire in France. What is unique about the cream is its taste - slightly acidic and buttery with notes of cooked milk, vanilla and sweet biscuits.
template update
Ain
![](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Ain-geography.jpg)
Ain is a department in the Auvergne-Rhône-Alpes region in Eastern France. Mountains and rivers give this region strong historical connections to cheese, frog legs and
Gastronomic Specialties
![Cuisses de grenouilles](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Frog-legs.jpg)
Cuisses de grenouilles
Frog legs De grenouille Frog legs are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy.
![Sauce Nantua](https://gourmetdeparis.fr/wp-content/uploads/2023/02/sauce-nantua.jpg)
Sauce Nantua
is a classical French sauce consisting of: a Béchamel sauce base cream crayfish butter crayfish tails It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
![Créme de Bresse](https://gourmetdeparis.fr/wp-content/uploads/2023/02/creme-de-bresse-1.jpg)
Créme de Bresse
is a fine, smooth cream with a thick or semi-thick texture made in the regions of Ain, Jura and Saône-et-Loire in France. What is unique about the cream is its taste - slightly acidic and buttery with notes of cooked milk, vanilla and sweet biscuits.
Finistere
Ain
![](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Ain-geography.jpg)
Ain is a department in the Auvergne-Rhône-Alpes region in Eastern France. Mountains and rivers give this region strong historical connections to cheese, frog legs and
Gastronomic Specialties
![Cuisses de grenouilles](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Frog-legs.jpg)
Cuisses de grenouilles
Frog legs De grenouille Frog legs are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy.
![Sauce Nantua](https://gourmetdeparis.fr/wp-content/uploads/2023/02/sauce-nantua.jpg)
Sauce Nantua
is a classical French sauce consisting of: a Béchamel sauce base cream crayfish butter crayfish tails It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
![Créme de Bresse](https://gourmetdeparis.fr/wp-content/uploads/2023/02/creme-de-bresse-1.jpg)
Créme de Bresse
is a fine, smooth cream with a thick or semi-thick texture made in the regions of Ain, Jura and Saône-et-Loire in France. What is unique about the cream is its taste - slightly acidic and buttery with notes of cooked milk, vanilla and sweet biscuits.
Centre
Ain
![](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Ain-geography.jpg)
Ain is a department in the Auvergne-Rhône-Alpes region in Eastern France. Mountains and rivers give this region strong historical connections to cheese, frog legs and
Gastronomic Specialties
![Cuisses de grenouilles](https://gourmetdeparis.fr/wp-content/uploads/2023/02/Frog-legs.jpg)
Cuisses de grenouilles
Frog legs De grenouille Frog legs are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy.
![Sauce Nantua](https://gourmetdeparis.fr/wp-content/uploads/2023/02/sauce-nantua.jpg)
Sauce Nantua
is a classical French sauce consisting of: a Béchamel sauce base cream crayfish butter crayfish tails It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
![Créme de Bresse](https://gourmetdeparis.fr/wp-content/uploads/2023/02/creme-de-bresse-1.jpg)
Créme de Bresse
is a fine, smooth cream with a thick or semi-thick texture made in the regions of Ain, Jura and Saône-et-Loire in France. What is unique about the cream is its taste - slightly acidic and buttery with notes of cooked milk, vanilla and sweet biscuits.