The French Palatable Assortment

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

My recent trip to the fabulous land of France has further confirmed this verified fact. As I carefully noticed each gorgeous 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 flavorsome apples, cream, and butter while the cuisine in Southwest France uses gizzards, foie gras, flavorsome porcini mushrooms, and duck fat. Moreover, the wonderful Eastern France cuisine makes use of lard, tasty sausages, beer, and sauerkraut. However, despite the different use of different ingredients for each region, France surely 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 exciting: I got to explore its vast regions while engaging myself with the lush and diverse flavors these regions can offer.