7 Regional French Dishes Every Foodie Should Try

 By Marie-Antoinette Issa.

Many iconic French dishes have rightly earned their status as favourites among foodies. Whether you make a trip to The City of Love, or a booking at your local Parisian-inspired bistro, you’re likely to encounter classics such as croissants, confit duck and crème brûlée on any menu.

However, if you’re interested in tucking into a taste of France’s best regional dishes - many of which have also become popular across the country and indeed the entire world - we suggest the ones below: 

 

Born in the heart of Burgundy, coq au vin embodies the essence of French country cooking. This rustic dish features tender chicken braised in robust red wine, simmered with earthy mushrooms, aromatic onions and the subtle warmth of garlic. The slow cooking process tenderises the chicken, allowing it to absorb the deep flavours of the wine and herbs, resulting in a dish that's rich, hearty and deeply satisfying.

Often served accompanied by creamy mashed potatoes or crusty bread (perfect for sopping up every drop of the luxurious sauce), coq au vin is a celebration of local ingredients and the Burgundian slow food tradition.

 

The fresh produce of the sun-kissed fields of Provence can take credit for laying the foundation for ratatouille - a vibrant vegetable stew of quintessentially Mediterranean flavours. Think tomatoes, zucchini, eggplant, onions and capsicum simmered together and enhanced by fragrant herbs like thyme and basil. 

Not unlike the child’s cartoon that borrowed its name, ratatouille is a wholesome dish; one that can be enjoyed warm or cold and served as both a robust side or a satisfying main course. It is also a testament to the rich agricultural heritage of the region, where fresh ingredients are cherished and showcased in their simplest form in the South of France. 

According to legend, the seafood symphony that is bouillabaisse was originally created by the fishermen of Marseille, using the seafood that couldn't be sold at market to create a stew that showcased their resourcefulness in the process. 

 

Today, bouillabaisse remains one of Marseille’s greatest contributions to the culinary masterpiece of French cuisine. Capturing the essence of the Mediterranean Sea in every spoonful, this hearty fish stew made with a variety of local fish and shellfish, is simmered slowly with tomatoes, saffron and garlic to create a broth that is equal parts rich and rustic.

The addition of rouille, a traditionally French garlic mayonnaise, adds a creamy richness that complements the savoury flavours of the stew.

Nowhere showcases French food quite like its culinary capital Lyon and nothing embodies this decadent approach to gastronomy as well as the quenelle. This delicate dumpling is crafted from a blend of creamed fish, typically pike or carp, and lightened with breadcrumbs. It is then poached to perfection before being paired with a velvety sauce further enriched with crayfish and cream.

Quenelle’s subtle flavours and creamy texture represent the simplicity and exquisite elegance of local Lyonnaise cuisine and make it an excellent introduction to those interested in exploring regional French dishes.

 

When it comes to regional French fare, there are great (or should that be crêpe?) expectations from Brittany - the hilly peninsula in the nation’s Northwest and this province does not disappoint.

The signature is crêpes - thin pancakes, made from a batter of flour, eggs and milk and filled with a variety of savoury ingredients (such as cheese, ham or eggs), or indulgent sweet fillings (like Nutella, fruit or caramel). 

Regardless of the option, this beloved French delicacy has a universal appeal among both Francophiles and foodies, encapsulated in the popular local phrase: ‘Les crêpes, c'est comme la vie: la première est toujours un peu ratée’ - crêpes are like life: the first one is always a bit messed up!

 

When life gives you apples…you make apple pie! Unlike the All-American, pastry-topped varieties made in the USA, in Normandy France, tarte tatin, is a luscious upside-down creation where tender, caramel-coated apple slices nestle atop a buttery, flaky pastry crust. Often accompanied by a dollop of creme fraîche or a scoop of vanilla ice cream, there is no better way to top off your meal.

Fun French fact: Legend has it that this famous dessert was created by accident when sisters Stephanie and Caroline Tatin, hoteliers in the town of Lamotte-Beuvron, flipped their apple tart while baking! 

 

Finally, among France’s many famed slow-cooked creations is the cassoulet - a hearty bean stew with meat, that originates from the Southwest of the country and is particularly popular in the city of Toulouse. 

While this comforting dish has humble roots as a peasant's meal (traditionally made with white beans, pork sausages, duck or goose confit and sometimes pork belly or lamb), today it is among France’s most iconic dishes - a medley of slow-cooked flavours, where the creamy beans absorb the essence of the tender meats and aromatic herbs to create a rich, robust, savoury stew that warms both body and soul.

In Toulouse, where cassoulet is a point of pride, each household and restaurant has its own variation, often debated passionately among locals.