French Regional Food

Drawing on twenty years of research, this book explores the French culinary landscape as never before – defining regions by their specific culinary identity and practice rather than sticking to today’ s formal administrative divisions.

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On a journey around the world’ s most exquisite and diverse range of dishes, from Brittany to Provence, celebrated chef Joë l Robuchon presents the very best in French traditional ingredients and recipes.


Drawing on twenty years of research from the collection L’ inventaire du patrimoine culinaire de la France, this book explores the French culinary landscape as never before – defining regions by their specific culinary identity and practice rather than sticking to today’ s formal administrative divisions.


In fifty beautifully illustrated and detailed recipes and featuring over 200 iconic locally produced ingredients, French Regional Food offers you the authentic flavours of France. 


Recipes include: Grilled Scallops from Brittany, Onion Soup from the famous Les Halles markets of Paris; Macaroons from Bordeaux. Classics of the French repertoire are here too; Cassoulet from Toulouse, Daube de Boeuf à la Dauphinoise, Black Cherry Clafoutis from the Limousin. 


French Regional Food reveals the traditions behind your favourite dishes, and invites you to explore less familiar places and flavours.