has been and remains the stronghold of the culture of good eating. No other country has  an immense wealth in specialties, and a network of similar quality restaurants in which  thousands of chefs maintain the tradition of this great cuisine and invent new pleasures  with remarkable creativity. France also produces excellent wines such as Chardonnay,  Sauvignon, Cabernet, Merlot or Syrah, famous varieties in the world.

This fascinating abundance and complexity are not coincidental. In France, “les plaisirs  de la table”, the pleasures of the table, know no bounds. Men and women, left or right,  conservative or revolutionary, poor or rich, everyone wants to enjoy eating and know  how. Therefore, not only recognizes and appreciates the work of chefs and winemakers, but also the work of confectioners, bakers, butchers, poultry farmers, shepherds and goat cheese masters, not to mention vegetables and fish dealers, delicatessens luxury and wineries. While there are culinary delights appreciated throughout the country, above all the regional specialties are preferred.

The culinary boundaries are rarely categorical. But the geographical, climatic and geological history have created links that allow us to divide France into twelve provinces cuisine. Each reflects its own character in the delightful and sometimes surprising specialties. However, it is so easy to overlook the genuine ignorance!Although we were unable to collect all the French specialties in this volume, the best “of bouche metier” and the main cooks from all over the country have helped to make a new portrait of this nation of gourmets. Everyone will enjoy it, whether in France or in your own kitchen. Or be left enchanted by the wonderful pictures, attractive recipes and documented texts and cooking French cuisine.