Top 5 Regional French Recipes
France borders eight other countries, including Italy, Spain, and Germany, and stretches from the North Sea to the Mediterranean via a long Atlantic coastline. All of which makes for very varied regional cuisines. Let your tastebuds take you on a vicarious holiday with these five regional French recipes.
Salade Lyonnaise Rhône-Alpes
I fell in love with this hearty salad of bitter leaves, speck and egg at the bouchon La Meunière in Lyon and now it’s one of my go-to entrées and light meals. Don’t confuse it with the much more substantial Saladier Lyonnais, which often includes offal and pickled fish.
Tart Flambée Alsace
This traditional pizza-like flatbread, also called Flammekueche, is a fabulous snack to serve with drinks as it’s easy to assemble ahead of time and just bake as guests arrive. Extra toppings are sometimes added … but I like the classic speck, onion and crème fraîche best.
This colourful combination of vegetables and olive oil screams southern France to me. It’s so versatile … delicious hot or cold; as a main or side; and, while eggplant, capsicum, onion, tomato and zucchini are the norm, it can happily be adapted to what’s on hand.
Axoa d’Espelette Basque
I discovered this classic braise of veal and peppers (red capsicum, green bullhorn and ground dried Espelette) in the town of Espelette in southwestern France, where the famous mild dark red chillies dry under the eaves of the whitewashed houses. It’s pronounced at-cho-a.
Tarte Tatin Centre
This classic dessert looks tricky but is super quick and easy, perfect for impressing dinner party guests. It’s named after the Tatin sisters and their Hôtel Tatin south of Orléans. Best served hot, it can be prepared ahead and popped in the oven when ready to serve.