In some regions, people contained regional specialties, but most of them became famous and enjoyed throughout the world. In its own region of origin you can mainly find its specialty with the highest quality of preparation and ingredients, although you can find them throughout France. In each region they also have their typical way of choosing ingredients and cooking their meals. For example, tomatoes, different types of herbs and olive oil are essential in Provencal cuisine.
Here are a couple of main regional cooking influences:
* Economic conditions and history.: Economic conditions, lifestyle and culture have of course shaped local food traditions in different areas. Firm cheeses are found in mountainous regions as they can be preserved during long, difficult winters. In history when we talk about economy, we find that in some limited areas these firm cheeses are also the main livelihood of many households since they can be produced in the mountains for cattle. Over the course of several centuries, the economic prosperity of the Burgundy region was great due to their excellence in cattle raising and that also helped them provide their rich cream sauces and meat dishes.
* local availability: Fresh local ingredients that are not transported long distances are of better quality and are the basis for the best food, and of course the French nation of gourmets knows this. For example, the community in areas where herbs and fruits grow readily will use them in their local cuisine. Similarly, inland areas don’t really use much sea fish, rather, on the contrary, the coastal locations of North West France such as Normandy and Brittany offer a typical way of eating sea fish.
* Immigration and neighboring countries: The kitchen of the neighbors is formally incorporated in the areas of France that border with other countries. Near the Italian border, for example, you won’t be surprised to find Italian dishes. Due to immigration, North Africans residing in the South of France are letting the French enjoy their original African dishes. And also after several wars, the border of Germany has moved again in the Alsace area, but until now there is the German “Sauerkraut” and the wine that became very popular in those kinds of areas.
You will find everywhere in France, both in homes and in restaurants, a wide variety of dishes that go far beyond regional specialities. However, you will always notice the local influences in terms of cooking and ingredients. Local recipes and ingredients seem to be the best and most available cuisine in their own region. Therefore, the type of food one wishes to enjoy is a large consequence of the choice of where to visit or live in France.
Here are a couple of examples:
* Freshwater fish is eaten in inland areas such as the Loire Valley, while shellfish is preferred in the Mediterranean and near the Atlantic coast.
* The warm climate throughout the south favors the use of fruits and vegetables.
* Sauerkraut and beer have been influenced in northeastern France, such as Lorraine and Alsace, by the Germans.
*Apples, crème fraiche (sour cream), and butter are used in the cuisine of northwestern France.
* Tomatoes, herbs and olive oil are used mainly in the French Mediterranean.