Despite France being known as gastronomical paradise i sometimes like to point out that there is nothing new about French food. There are no great culinary discoveries, only simple every day products, cheese, a good piece of meat, fine bread. Nothing that you couldn't find in other countries in Europe or beyond. But what other countries don't have is French inventiveness and an ability to know how to present and sell their products. French people are masters in preserving their history and tradition in every form, and food is a great part of this tradition. A result is a diverse spectra of simple ingredients with a great strong story behind them and an impeccable taste.
For people seeking to rub the surface of what France has to offer in terms of food specialities, Fête des regions is a one of a kind event. It is an opportunity to try the best of every part of the country and set the directions to what part of the country's specialities turn to first.
|Products from the Savoye|
|Cantal cheese, old specialty of the Auvergne|
|Kouign-amann, Breton speciality|
My trip through this festival began and finished with degustations, right as it should. From ten different kinds of chestnut creams and jams, through wine, cheese, brioches, macarons, chocolate to a perfect fish soup and pain d'épices. Even two kinds of foie gras which i despise as much for its taste as for the mode of production (it could be one of the rare eadibles i can't stand).
|Corsican sausage made of pork liver|
|Various olives from the Provence|
|Popular festive brioche from Vendée department (Pays-de-la-Loire region)|
|Mushrooms are well known appetizers|
|Believe it or not this is a cheese cake|