French Gastronomic Specialties by Department
Click a Region to Discover Specialties.
Ain
Ain
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
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
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
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
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
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
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
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.
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Ain
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
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
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
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
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
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
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
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
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
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
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
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.
