France is a real paradise for lovers of good cuisine, and each of its regions offers a unique culinary experience. Local dishes reflect local traditions, high attention to the quality of ingredients and hundreds of years of history. As you travel through the regions of France, you can discover not only unique culinary connections, but also unusual stories behind every nuance of taste.
The unusual geographical, cultural and historical diversity of France has made the cuisine there famous for its one of the richest culinary traditions in the world. Regional dishes are a real mosaic of tastes that pleases, intrigues, and most importantly, stays with fans of French cuisine for a long time.
Northern France (Normandy, Brittany, Nord-Pas-de-Calais)
Normandy, as the first stop on a culinary journey through France, fascinates with its rural development, homely climate and attachment to local products. This region is especially known for producing the famous Camembert cheeses,whose unique taste is associated with the cultivation of their production traditions. It was in Normandy that the recipe for this iconic product was created more than 200 years ago. In addition, the proximity to open water allows you to taste fresh fish and seafood in the region, available at markets directly from local suppliers. The production of unique ciders based on fruits from local orchards also demonstrates a strong attachment to local products.
One of the most mysterious places in France is Brittany, around which many legends and intriguing stories have been circulating for many years, due to the extremely rich local history. Despite this magical atmosphere, this region is also known for several outstanding dishes. The first is the famous buckwheat flour pancakes, called Galettes Bretonnes, usually served dry. For sweet lovers, an alternative can be Kouign-Amann, this is a delicate buttery dough with a caramel toasted crust, which perfectly combines Breton cider with the aroma of tart apples and freshly roasted caramel.
Nord-Pas-de-Calais is the northernmost region of France, which in the past served as a center of the mining industry, which caused clashes with neighboring states. This turbulent history is still evident in the regional cuisine that shows m.in the Belgian character of some of the local dishes. One example is Moules-fritesthat is, French fries served with mules that had their origins among the poor. An interesting dish in the regional cuisine is also carbonadethat is, beef is served in beer. Its name is due to the fact that dark sugar is added to it, emphasizing the bittersweet taste.
Central France (Loire Valley, Burgundy)
The Loire Valley is considered a symbol of European Renaissance and Enlightenment art. On the contrary, in the context of culinary establishments, this region is known for its long tradition of cheese production. The most popular of them Crottin de Chavignol, that is, goat's cheese, produced since the XVI century.
- Burgundy is recognized as one of the most important wine regions in the world, thanks to centuries-old traditions and extensive knowledge of winemakers in sustainable wine production. Most of the wines in this region are made from two main grape varieties: white wines are made from Chardonnay, and red wines are made from pinot noir. When it comes to traditional local dishes, it's worth trying Boeuf Bourguignon, a wine-stewed beef that combines typical Burgundian ingredients such as mushrooms, onions, meat and wine - says Sylvie Marek, Chief Operating Officer of the French Touch La Belle Vie project!
Paris and Ile-de-France
Paris, as one of the most beautiful cities in the world, really has a lot to offer, including in the context of cooking. The real classics of French cuisine are escargots, that is, snails prepared in different ways. One of the most popular options is Burgundy snails, served with garlic butter and baguette. Sweet lovers should visit Parisian pastry shops offering iconic macaroni and eclairs.
Eastern France (Lorraine, Jura)
Lorraine has been a source of conflict on the European stage for many years, especially between France and Germany. This region has changed its borders several times, which has led to many similarities between Lorraine and German cuisine. The most popular dish that combines the culture of the two countries is La Potée Lorraine, that is, the Lorraine pot. Its main ingredient is pork, which is the favorite meat of residents of the border countries of France and Germany.
The Jura region is a great place for those who like to relax in nature. Numerous cycling and hiking trails, scenic Lake Geneva and charming vineyards are just some of the attractions that can be found in this small area.
- Jura is also known for its regional cheese traditions, including the production of two famous cheeses: Conte and Morbier. The first one has an aromatic fruit-nutty taste, and the second one has an intense mushroom-salty taste with hints of nuts and roasted coffee - says Sylvie Marek, Chief Operating Officer of the French Touch La Belle Vie project.
Southwest France (Aquitaine, Provence)
History buffs will find ancient Roman remains and prehistoric paintings hidden in deep caves in Aquitaine. This is a region that can evoke the experience of time travel for tourists. In addition to its educational qualities, Aquitaine has several interesting culinary options to offer. Lovers of sweet pastries can tempt themselves with traditional cookies Canele straight from Bordeaux, whose crisp caramel crust and pudding, fluffy filling will delight many dessert lovers. An alternative to baked goods is Confit de canardthat is, duck marinated in salt and then slowly cooked in fat is the culinary hallmark of the region.
Provence is one of the most beautiful business cards in France. Historic cities, blooming lavender fields and the proximity to the Cote d'Azur attract millions of tourists every year. It is in this region that you can try an equally well-known dish, that is Ratatouillewhich, with its lightness and freshness, is ideal for warm days. Deeper and more intense character Bouillabaisse - french fish soup. It is an almost presentable dish of Marseille, and its secret lies in a strictly established method of preparation, thanks to which its taste and aroma remain unique.
French dishes in your own kitchen!
Cooking traditional French dishes requires quality products. A ladybug comes to the rescue, which in collaboration with the French Touch project La Belle Vie! she has prepared an attractive offer. From October 17 to 23, more than 15 unique brands will appear in stores across Poland, which, with their variety and quality, encourage consumers to discover the potential inherent in French products.
Partners of the trading promotion are m.in Bonduelle, or one of the most popular companies involved in the sustainable production and processing of vegetables, and Président, which is one of the French leaders in the production of well-known and beloved cheeses. Bonne Maman, Cafe Sati, Le Petit Olivier and Henkel Freixenet Poland will also be included in the offer.
This year's edition of the promotion will allow customers to experience French cuisine in their own homes. All this thanks to the seven-film series "Bon Apetit!" featuring the outstanding creative chef of Belvedere Catering, as well as an Ambassador for the French touch of La Belle Vie! - David Gaboriouad, will present recipes and how to prepare the best French dishes. These dishes can be prepared on the basis of products from the special offer available in ladybug.
Videos from this cooking series will be published daily from October 17 to 23 on YouTube on Ladybug and French Touch La Belle Vie channels! Recipes will also be available in the Ladybugs mobile app, allowing customers to return to them freely and quickly during purchases.
- The regional cuisine of France is a real mosaic of tastes that reflects the cultural and historical diversity of the country. Each region brings its own unique dishes to French gastronomy, based on local products and traditional methods. Thanks to the collaboration with Biedronka, Polish consumers now have a unique opportunity to discover the flavors of France in their own home. This is a chance to take a culinary journey through different regions of the country, as well as to get a closer look at the mission of the French Touch La Belle Vie project, which celebrates the ties that connect Poland and France by sharing authentic tastes and traditions. - sums up Eric Salvat, Chairman of the Board of Directors of the French Touch La Belle Vie project!
[press release]
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
