The French Edible Hodgepodge

Hailed as one of the most romantic sites on earth with its marvelous view and vibrant cultural heritage, France is no more than a wonderland for lovers. However, other than the eminent reputation of France as the prime place for lovers around the world, it has also been one of the foremost pioneers in Western cuisine. The splendid land of France was able to produce numerous culinary geniuses such as Bocuse, Taillavent, and La Varenne to name a few.

My recent trip to the fantastic land of France has further confirmed this authentic fact. As I carefully saw each fantastic restaurant that I've visited during my stay, I was able to distinguish some specific ingredients that each French chef employ according to each region that they belong. For example, the cuisine in Northwest France mainly uses mouth-watering apples, cream, and butter while the cuisine in Southwest France uses gizzards, foie gras, tasty porcini mushrooms, and duck fat. Moreover, the magnificent Eastern France cuisine makes use of lard, mouthwatering sausages, beer, and sauerkraut. However, despite the varying use of different ingredients for each region, France undeniably offers the most elegant and exquisite dining experience you can ever have on the face of the planet. This made my stay in the fabulous land of France more inviting : I got to explore its vast regions while engaging myself with the swanky and diverse flavors these regions can offer.