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Jun 5, 2007 03:37 PM

regional french dishes I can only eat in France

Hi, I'm 28 years old Japanese cook visting Paris from now to August. As title said, I want to try some regional french dishes which you can not really find anyehre but in France.

Mmm... let me explain what I try to say... I mean I'm from Japan and have been in the U.S. over 6 years. And There're lots of regional Japanese dishes you can not find in the U.S. Japan's small island, but every single 47 regions have least a couple special dishes and most of them you can just find in Japan, but nowhere.

I believe france is same way, If you know any french regional dishes which you never seen but here in france and taste awesome, please let me know. And if you know the restaurants where I can eat the dish, I'd truely appriciated. thanks for reading my post.

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  1. Last year in Burgundy, I had a regional dish for dinner of eggs cooked (I think poached) in red wine. It was "interesting" but not that tasty. The wine overpowered the eggs as you would expect.

    3 Replies
    1. re: BlueOx

      Thanks for your post, Blueox. If they really poaching egg straight in red wine, it must be overpowered indeed. In my past one restaurant we poached quail egg in beet jus, but I didn't like it!! Well, I definely try if I find the dish on the menu somewhere. Thanks again!

      1. re: jp28cook

        Eggs Poached in Red Wine is known as Oeufs en Meurette, and I don't think it's overpowering at all. I guess it would depend upon what wine was used, but it's usually young Pinot Noir, or Beaujolais, which are both less intense reds. It's a wonderful brunch dish, imho.

        1. re: ChefJune

          Also there is a dish from Central France like this, ouefs menetou. Certain red wines from Menetou-Salon are normally served chilled (!), as if they were white wines.

          In answer to the OP, there are so many regions of French cuisine, and even micro-regions that cover about 50 to 60 villages. Outside of those villages, you pretty much can't find the local specialty. Farcis Maraichine ( a kind of spinach meatloaf) can't be found outside the Marais Poitevin. Also hard to find Jambon Vendeene outside the Cote de Vendee. In the Savoie, they make a towering cake with bacon, potatoes, and cheese (actually they make EVERYTHING with bacon, potatoes, and cheese in the Savoie). Think you've ever had a Salade Nicoise before? Hah! That salad with potatoes and green beans and tuna is not from Nice. The local culture is called Nissarda, and a true salade nissarda has no cooked ingredients. It is almost impossible to find this cuisine outside two dozen places still left in the city of Nice. Flamiche au Maroilles (a kind of savory cheese pie) is a specialty of La Thierache, an area of sixty villages with fortified churches near the Belgian border. Even something so simple as a galette de sucre (sugar cake), which is found in most bakeries in the Champagne region, is hard to find elsewhere.

          My suggestion is to discover your own and find traiteurs and restaurants and fermes-auberges and tables d'hotes (like a bed and breakfast that offers dinner) that serve only cuisine regional. You could do this just about anywhere in France.

    2. Andouillette (look for the AAAAA ones from maison Duval), tripes, tete de veau, pied de cochon, gras double, sabodet, ris de veau, rognons de veau, langue de boeuf, are examples among dozens of very french specialties. All tripes.

      Game also, but you won't get any in the summer. Lièvre, faisan, cerf, sanglier, etc.
      Possible places are numerous and at various prices.

      A list of places I like where you could get some of those: Tante Louise (rognons), Le Petit Riche (rillons), Fogon, L'Ambassade d'Auvergne (andouillette), le Pied de cochon, la Poule au pot, La Cigale récamier (for the oeufs en meurette mentioned by blueOx, which can be tasty).

      Very high end are Guy Savoy (sabodet on order, not on the menu) or Apicius (tete de veau).

      Cheeses also. Anne-Marie Cantin, rue du champ de Mars (just ask them what you should have on that day, cheeses are different eevry day). Alleosse (rue Poncelet, rue Cambronne).

      Pastry-Bakeries of course have nothing to do with what exists everywhere in the World. Boulangerie de Monge (rue Monge), Le Grenier a Pain (avenue d'Italie), Boulangépicier (bd de Courcelles), Pichard (rue de Cambronne), Christian Constant (rue d'Assas -- do not confuse with the chef that has the same name -- also good btw), la fleur d'oranger (rue Bayen), Poujauran, Gosselin (rue Saint Honoré and bd Saint Germain-- for the baguette), Jullien (Saint Honoré and rue Saint Dominique), Dalloyau (faubourg Saint Honoré, place Edmond Rostang, etc.), Hédiard, Grégory Renard (for macaroons, rue Saint Dominique).

      Seafood -- being Japanese you may not find anything surprising. Fish monger: Christophe, in the sheltered market (marché couvert) in Passy. Restaurants: Le Divellec ($$$$$), Le Duc (bd Saint Germain, min 50€/pers), Les Fables de la Fontaine (rue Saint dominique again, gourmet neighborhood for sure).

      That would be it for typical French food in Paris that jumps to mind.

      8 Replies
      1. re: souphie

        Hi, Souphie, thanks for your gigantic useful informations!!! You must be master of Paris. Yeah, I'd love to eat every single parts of animals, like you said langue de boeuf, rognons, pied, tete.... Since not many restaurants open on Sunday, I'm planning to go to le pied de cochon one of Sunday during my visit. I'm very exciting about it. Right now I'm actually looking for the restaurants serving cerveau d'agneau(or veau?), but I can not find yet. Also I'm looking for the restaurants serving fish head(grill or pot?) In Japan some people say tuna's best part is not belly(toro), meat around the eyes!!! If you or whoever know the place, let me know!! Merci, Souphie again!!

        1. re: jp28cook

          Not certain I would recommend "Le Pied de Cochon" it is now very touristy and dosn't have a great reputation for the authenticity of the food....although it is cheap.

          A good guide book to get hold of is the UK's "Time Out Guide to Eating and Drinking in Paris". This is quite a critical guide (sometimes to critical) but does have sections for restaurants which have strong regional influences, and it is these which will offer the most regional authenticity in Paris (although as always it is better to sample in situ rather than in Paris).

          Another tip is to look at the Paris foodies site - Fooding ( If you go into "Le Guide", select "Paris" in the second drop down box, then "Terroirs, fruit de mer" in the next box then click "OK". The restaurants this brings up are the regional/sea food ones. It is in French but you can see the cuisine under he address - for xample Le Dauphin is Sud Quest (South West). If you can't read French just drop the reviews into "alta vista" ( for a rough translation. The Fooding movement is quite selective and very Parisian so you can usually trust them.

          Not certain if you will find many fish cheeks, prawn heads or other Asian delicacies though...but the oysters are great if they are in season.

        2. re: souphie

          Delicious foodstore "produits d'Auvergne" in the rue Cambronne, between Lecourbe and Vaugirard. Most products do not go in fridge, or only moderate temperature (11 celsius). Unparalleled taste. Lots of typical products. Go.

          1. re: souphie

            Ris de veau is not tripe -- it's veal kidney.

            1. re: pikawicca

              You are right and wrong. Ris de veau are not tripes, they are what the French call abats, that is, non muscle meat. They are not part of the digestive system, therefore not tripes. They are not, however, kidneys. Veal kidmeys are referred to as Rognons. The sweetbread-ris de veau is the gland known as thymus in medical terms, located in the neck.

              There is next to the eglise a restaurant that does only abats (langue, cervelle, etc.), but I cannot remember its name anymore- Sounds like the sort of thing you are looking for, jp28. I think it is where Fogon used to be. Anyone sees what I a'm talking about?

              1. re: souphie

                You're right of course; I should've remembered that the "ris" are the ones I love, and the "rognons" the ones I loathe. Hope I never make this mistake in a French restaurant!

                1. re: souphie

                  I remembered: Ribouldingue, rue Saint Julien le Pauvre. They also do groins (pig's nose), tetines (nipples), cervelle (brain). Also a specialty of tete de veau at Petrossians, Av. Niel (17th arrdt), which is also a major wine shop.

                  1. re: souphie

                    Pig snout is often called museau, or is that something else? A traditional Provencal recipe would serve it room temperature and sliced, bathed in vinegar and cornichons.

            2. There are items on the seafood platters in France that you can't get in the U.S., and I didn't see them in Japan, either. Bulot for one, which I love. And the French oysters are different from American ones.

              1 Reply
              1. re: Gypsyfish

                In what way are French oysters different from North American ones?