Tour of France: 5 Regional Specialties You Must Try

French cuisine has long been celebrated across the globe for its sophistication and depth of flavor, but its true richness, I believe, lies in the diversity of its regional dishes. Each region of France offers a unique culinary experience, influenced by local ingredients, climate, and cultural history. From the buttery apple desserts of Normandy to the bold and spicy flavors of the Basque Country, these regional specialties are a testament to France's varied landscapes and traditions.

In this post, we’ll explore five regions and their signature dishes, along with the wines or ciders that best accompany them. Whether you’re planning a trip to France or just looking to recreate these dishes at home, this journey through French gastronomy will inspire you to expand your skills and knowledge.

Normandy - Tarte Tatin

Dish Description:
Normandy, in the very north of France, is the kingdom of apple trees. It's here that the famous Tarte Tatin was born—a caramelized apple tart served upside down. According to legend, the Tatin sisters accidentally forgot to line the baking tin with pastry before adding the apples. And voilà! This happy mistake became a beloved dessert, celebrated for its tender apples and golden, buttery crust.

Local Influence:
The region's apple orchards and dairy production are at the heart of this creation. The creamy butter and juicy apples from Normandy give Tarte Tatin an unparalleled richness that delights sweet-toothed enthusiasts.

Cider Pairing:
For a complete experience, serve this delicious tart with a glass of Normandy's sparkling cider. The crispness of the cider beautifully balances the sweetness of the tart, creating a perfect harmony.

Basque Country - Poulet Basquaise

Dish Description:
Originating from the beautiful Basque Country, Poulet Basquaise is a flavorful chicken dish that is cooked in a rich sauce made from tomatoes, bell peppers, onions, and garlic—a combination known locally as "piperade." This hearty creation captures the essence of the region, perfectly blending sweet and savory notes. The process starts with browning the chicken, allowing it to absorb the bold, distinct flavors of Basque cuisine as it slowly cooks in the aromatic piperade.

Local Influence:
The culinary scene in the Basque Country celebrates its rich agricultural heritage. This dish highlights locally grown vegetables like vibrant red and green peppers, along with the region's famed Espelette pepper, which adds a unique flair. These fresh, earthy ingredients are central to Basque cooking traditions and showcase the region's commitment to quality produce.

Wine Pairing:
To elevate your Poulet Basquaise, pair it with an Irouléguy Rouge, such as Domaine Arretxea. This robust red from the Basque region offers earthy and slightly spicy notes that beautifully enhance the dish’s rich flavors.

Savoie - Fondue Savoyarde

Dish Description:
In the heart of the French Alps, Fondue Savoyarde is a comforting dish perfect for winter evenings and ski vacations. This traditional dish combines local cheeses like Comté, Beaufort, and Emmental, melted together with white wine and a hint of kirsch. Served with cubes of fresh bread, it’s a hearty meal that brings people together around the table.

Local Influence:
Savoie’s mountainous terrain and cold climate have shaped its rich dairy tradition. Fondue, originally a dish of necessity, is now a symbol of alpine hospitality, often enjoyed in ski resorts after a day on the slopes. It speaks to the region’s use of high-quality, local ingredients to create simple, satisfying meals.

Wine Pairing:
An Apremont from Savoie, like Jean Perrier & Fils, is a perfect choice for fondue, its bright acidity balancing the richness of the cheese.

Brittany - Galettes de Sarrasin

Dish Description:
In the coastal region of Brittany, Galettes de Sarrasin are a cherished culinary specialty. Made from buckwheat flour, these savory crepes are often enjoyed in various popular forms, including La Complète—filled with ham, cheese, and a sunny-side-up egg—and the Galette Saucisse, featuring a delicious sausage wrapped inside the galette. The dish has become an integral part of Brittany's cultural identity, celebrated for its simplicity and versatility.

Origins: The origins of the galette date back to the Middle Ages when buckwheat was introduced to France from Asia. This grain became a staple in Brittany due to the region's rocky soil, which was more suitable for growing buckwheat than other grains like wheat.

Cider Pairing:
To accompany these delightful galettes, a “bowl” of cider is not just an excellent choice; it’s a time-honored tradition! Renowned for its unique flavor profile and light effervescence, Breton cider's crisp and fruity notes beautifully balance the richness of the galettes. For a great pairing, I suggest trying a cider by Eric Bordelet.

Pays de la Loire - Rillettes

Dish Description:
Rillettes are a spread made from slow-cooked, seasoned meat, usually pork, that is then shredded and mixed with its own fat. This rich and savory snack is a staple of the Pays de la Loire, especially Le Mans, where it has become a culinary icon. Rillettes are typically served on baguette slices, sometimes with pickles, making them a perfect appetizer for any gathering.

Local Influence:
The tradition of making rillettes dates back to the 15th century, when it was a practical way to preserve meat for long periods. Le Mans has embraced this recipe, turning it into a beloved local specialty. Each producer have their own unique blend of spices and techniques, contributing to the diverse flavors of rillettes found throughout the region.

Wine Pairing:
To accompany the richness of rillettes, a light red wine such as Saumur-Champigny from the Loire Valley is an excellent choice. This wine's bright acidity and red fruit notes balance the richness of the meat without overwhelming its flavors.

Where to find it ? In the U.S, Three Little Pigs is available at retail stores or through their website. (Plus, the brand originated from French chefs!)

Exploring France’s regional specialties offers an authentic culinary experience, through the country’s diverse traditions. It’s the perfect opportunity to expand your knowledge and impress your friends and family with authentic dishes that tell the story of French terroirs. Whether you're serving a refined Tarte Tatin for dessert or serving guests a comforting Fondue Savoyarde during a cozy gathering, these recipes offer a secret weapon to elevate your hosting skills and leave a lasting impression.