France

The food of the French people is quite different from the haute cuisine of their culinary grandmasters. As diverse as the population, the cooking and ingredients are influenced by the terroir of the individual regions and by immigration. Long coastlines in Brittany and Normandy in the north provide a large variety of seafood, as well as the famous salt meadow lamb. Dairy is an integral component, and the apple orchards in Normandy helped create apple cider and Calvados.

Influences from neighboring Germany helped create the culinary culture of Alsace and Lorraine with its celebrated choucroute garnie, Riesling wines, and quiches, like the Leek Quiche. Southern France, with its Mediterranean climate, has a cuisine all its own. Dominated by strong flavors, like olives, garlic, herbs, and tomatoes, the foods of Provence and Languedoc are perfect partners for the bold wines of that region.