Traditional recipes that reflect the richness and variety of French regional cooking. Each region boasts its own speciality: choucroute from the Alsace, boeuf bourguignon, Toulouse cassoulet, tripe from Caen, Bourgogne snails, Normandy blanquette de veau, frog legs or the pot-au-feu.
The capital boasts a large number of restaurants specializing in the regional delicacies that have contributed to France’s reputation as home of fine and varied gastronomic fare. Generous helpings just like our grandmothers used to serve…
History of the Enclos de La Petite Venise (Little Venice)
Created in 1694, two years after the launching of …
