167 regional dishes covered across France, each with the canonical version and where to eat it, city by city.

AïoliMain course · 2 citiesAndouille de GuémenéMain course · RennesAndouillette de TroyesMain course · ReimsAndouillette lyonnaiseMain course · LyonBaeckeoffeMain course · StrasbourgBaguette traditionBread · ParisBaguette tradition is the daily Paris bread: a 250g loaf made only with flour, water, yeast and salt, hand-shaped, no additives.Beurre blanc nantaisMain course · NantesBiscuit rose de ReimsDessert · ReimsBoeuf bourguignonMain course · DijonBoudin blanc de RethelMain course · ReimsBouillabaisseMain course · MarseilleBourrideMain course · MarseilleBretzelMain course · StrasbourgCalissonMain course · AvignonCarbonade flamandeMain course · LilleBeef braised slowly in dark northern beer, sweetened with brown sugar and thickened by a slice of mustarded pain d'épices dropped into the pot.Cassoulet de ToulouseMain course · ToulouseCassoulet de Toulouse is the city's signature slow-cooked bean dish with confit duck, Toulouse sausage and pork belly.Cervelle de canutMain course · LyonChampagneMain course · ReimsChaourceMain course · ReimsChâteauneuf-du-PapeMain course · AvignonChoucroute garnieMain course · StrasbourgConfit de canardMain course · ToulouseCoq au RieslingMain course · StrasbourgCoquille Saint-JacquesMain course · RennesCoussin de LyonMain course · LyonCramiqueMain course · LilleA Belgian enriched brioche loaf studded with raisins, sliced thick and eaten with butter at breakfast or with an afternoon coffee.Crêpe au caramel au beurre saléMain course · NantesCrêpe au caramel au beurre saléMain course · RennesCroissantBread · ParisThe Parisian croissant is a laminated butter pastry, hand-rolled into a crescent, proofed slowly and baked to a deep amber shell with honeycomb crumb.Croque-monsieurMain course · ParisCroustade aux pommesMain course · ToulouseCroustade aux pommes is the southwestern French apple pastry made with paper-thin filo-like dough wrapped around spiced apples.Curé nantaisMain course · NantesDaube avignonnaiseMain course · AvignonDaube de BoeufMain course · NiceDaube ProvençaleMain course · MarseilleSlow-braised beef cheek in red Provence wine, perfumed with orange peel, thyme, rosemary and black olives.Éclair au chocolatMain course · ParisAn éclair au chocolat is an oblong choux pastry filled with cool dark-chocolate crème pâtissière and capped with a thin chocolate fondant.Entrecote a la bordelaiseMain course · BordeauxÉpoissesMain course · DijonEscargots de BourgogneMain course · 2 citiesFalafel sandwichMain course · ParisFar bretonMain course · RennesFenetra de ToulouseDessert · ToulouseThe fenetra is a Toulouse-only almond and citron pastry of a meringue base topped with apricot jam, candied citron and ground almonds.FleischschnackaMain course · StrasbourgFloc de GascogneMain course · ToulouseFloc de Gascogne is the canonical Gers aperitif, a sweet fortified wine made by blending Armagnac into Gers grape must.Foie gras des LandesMain course · BordeauxFoie gras du Sud-OuestMain course · ToulouseFoie gras du Sud-Ouest is the canonical southwestern French fattened duck or goose liver, sold raw, mi-cuit or torchon.Fouace nantaiseMain course · NantesFougasseMain course · Avignon

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