How is the cuisine from Normandie, Bretagne, Provence and Alsace/Lorraine different from one another?

Question

those are french provinces by the way...

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Answer 1

The cuisine of Normandy, located in northwestern France, is noted for its use of apples (and apple products such as cider and Calvados, apple brandy), pork and lamb. The traditional French apple tarte hails from Normandy as does the regional specialty, "tripe a la mode de Caen."



The cuisine of Provence, located between the Mediterranean Sea and the foothills of the Alps, combines traditional French cooking with the abundant produce and seafood found in this region. Provencal cooking features olive oil rather than butter. Other common ingredients include black olives, garlic, tomatoes, fish and eggplant.

The province of Burgundy is located in east-central France, is known for the richness of its cuisine. Beef, especially the locally raised Charollais cattle, is popular as are the hearty red wines of the region. Specialties include Beef Burgundy and "coq au vin" or rooster cooked with wine.

The cuisine of the Alsace/Lorraine in eastern France along the Rhine River, has switched back and forth several times between France and Germany in its long history. The cuisine of the region reflects this mixed heritage. Here you'll find sausages, sauerkraut, grainy mustard and the crisp, cool-weather white wines of the region. The local specialty is "choucroute," a long-simmering combination of sausages, smoked meats and sauerkraut.