Lyon

The city of Lyon, in addition to being a UNESCO World Heritage site, also has some of the best food France has to offer in its "bouchons", or restaurants. These "bouchons" serve up some of the region's most typical dishes, and you don't want to miss them! Many of the dishes are based on béchamel sauce, potatoes and cold meats - filling meals for adventurous palates. Charcuterie in general is a speciality of Lyon (the Jesus and the Rosette de Lyon are the best!) so make the most of it. You'll find delicious saucisson at the Maison Sibilia (in les Halles de Lyon Paul Bocuse).

Must Savor Specialties: La quenelle (flour mixed with eggs, butter and milk which is then combined with pike fish meat), Gâteau de foies de volaille (a savory tart based on chicken livers with tomato sauce), Le saucisson lyonnais à cuire (sausages with potato gratin), La tablier de sapeur (boiled tripe marinated in white wine), La cervelle de Canuts (made with fromage blanc seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar), and La tarte à la praline (almond cooked covered in red or pink sugar).

Grenoble

Foodies will love the culinary delights of Grenoble. The city is home to a large number of luxurious dining facilities that offer their guests a wide range of exquisite delicacies. However, you will also find numerous budget restaurants and cozy cafes in the city. This city is great for everyone who wants to try many interesting delicacies and dishes that are not available in other regions of the country. There are several historic cheese factories not far away from the city. They produce such famous cheese types as Saint Marcellin and Bleu du Vercors-Sassenage. These cheese variations have been made in accordance with an unchanged recipe since the 14th century and are easy to recognize because of their inimitable aroma. In Grenoble, there are several cheese shops that sell many variations of the popular product. Of course, cheese is available in many restaurants specializing in the regional cuisine.

The Grenoble walnut is served either as a walnut pastry, walnut bonbon or simply a fresh fruit that is soon deliciously melting as you chew it. Grenoble walnuts are named Franquette, Parisienne or Mayette, sweet old-style and feminine, named after the fruits' local species. Other local specialties include Raviole du Dauphiné, Bleu du Vercors-Sassenage (blue cheese), Saint-Marcellin (cheese made from full-fat cow's milk), and Chartreuse, which is one of the oldest and most popular French liqueurs.

Must Savor Specialties: Raviole du Dauphiné (tiny, thin squares of pasta stuffed with cheese), Bleu du Vercors-Sassenage (blue cheese), Gratin Dauphinois (potatoes, garlic, cream, nutmeg and seasoning), Le murçon (sausage), and Chartreuse (this is distilled alcohol/green liqueur).

Bordeaux

While you definitely think of wine when it comes to Bordeaux, nearly everything here revolves around water. Bordeaux itself is built along the Garonne River, and the Bordeaux wine region lies along both the Garonne and Dordogne Rivers. The Atlantic Coast is just 30 miles away from the city. So although it is famed for its wine, Bordeaux is also a foodie heaven. With the Atlantic ocean coastline, fish and shellfish are popular dishes of Bordeaux. However the city is carnivore country as well, and its most celebrated dish is entrecôte marchand de vin, also called entrecote a la bordelaise; rib steak cooked in a rich gravy made from Bordeaux wine, butter, shallots, herbs and bone marrow. Discover the best traditional dishes to try with decadent signature sweets like buttery chocolatines and teetering, cream-stuffed religieuses, it’s no surprise that southwestern French cuisine is lauded for its pastry mastery.

Must Savor Specialties: Cap Ferret Oysters, Canelés (a custard-center pastry with a caramelized outside), Dunes Blanches (cream puff), Saint-Émilion macaron, Boeuf de Bazas (free range, grass-fed beef), Foie Gras (made of the liver of a duck or goose), Aquitaine Caviar, Blaye white asparagus, Entrecôte à la bordelaise (a cut of steak with a red wine sauce), and Saffron de Bordeaux.

Dijon

Dijon is a city with an excellent gastronomic reputation. It will delight fans of gourmet cuisine with fine dining restaurants that throw light upon peculiarities of the national cuisine. Such dishes as Burgundy beef, chicken stewed in red wine and traditional snails belong to truly national dishes of the region. They are very popular among fans of exotic food. The region is also very famous for its excellent wine and liqueurs, which are used by local experts in the preparation of original cocktails. One of the most popular appetizers is called Kir. This is a cocktail that is made of currant liqueur and Aligote wine. In some cases wine is replaced with champagne, in this case the resulting cocktail is called "Kir Royal".

Must Savor Specialties: Boeuf bourguignon (stew of beef braised in Burgundian red wine), Pôchouse (fish stew), Coq au vin (chicken braised in wine), Cuisses de grenouille (frog legs), Oeuf en meurette (eggs poached in a red wine sauce known as meurette), Poulet de Bresse (chicken from Bresse), Escargots (snails), Jambon à la Chablisienne (casserole that uses thick slices of ‘white’ or Paris ham), Gougères (a combination of choux pastry, the light pastry dough also used for profiteroles and éclairs, mixed with cheese), and Cassis (blackcurrants) featured in many desserts.

Toulouse

Toulouse and the Occitanie region in France have a reputation for having a diversity of traditional dishes. The city, being in the heart of the countryside of Southwest France, it straddles the cultures of France and Spain. Cassoulet is the obvious star of the Toulouse culinary show; this traditional dish is a slow cooked stew of duck confit, haricot beans, pork and Toulouse pork sausages. It is rich, unctuous and filling and usually served simply with grated cheese and a glass of robust red wine from the local vineyards. With historic architecture, a vibrant culture and Space Age theme parks, there are many reasons to pay Toulouse a visit, but surely the best reason to go is to immerse yourself in the wonderful foodie treats this city is famed for.

Must Savor Specialties: Cassoulet (bean and duck stew), Saucisse de Toulouse (Toulouse sausage), Foie gras d’oie (goose liver), confit de canard (duck confit), fénétra (a traditional cake), tarte aux noix (nut pie), the garbure (a soup that mixes different types of meats and vegetables), La bougnette (made with bread, eggs and pork meat), Cachou (candy), the violet (used as a seasoning in some meals, pastries and candies, there are also dishes and drinks that come from the violet flower), and Porc noir Gascon (black pork from Gascon).

Reims

The capital of the Champagne region is a favorite day trip from Paris. Finesse and elegance is key to the cuisine of Reims and many of the local dishes can be paired with a champagne, giving a unique match. Refinement is also reflected in many of the ingredients, although the rural aspect of the region also offers more hearty produce from the ‘terroir’. The famous ham is a must-try specialty, it makes for a delicious entrée or light lunch.

Dessert wise, you are spoiled for choices, with plenty to tempt. For something distinctively Reims, go no further than the famous biscuits roses (pink biscuits). These twice cooked pink biscuits are somewhat similar to an Italian biscotti in style. Originally invented in the 18th century as an accompaniment for champagne, they now find their way into any number of desserts around the city. With all the delicious treats and phenomenal restaurants in Reim, you will want to spend more time here to try them all!

Must Savor Specialties: The famous Reims Ham is a local delicacy, Truffles, Pink Biscuits, Bouchons de Champagne (chocolate truffles filled with a creamy Champagne filling), Reims mustard, and of course the fabulous cheeses of the region.

Perpignan

Perpignan is a city nestled in the far south of France, with the Mediterranean to the east and Catalonia to the south. Both maritime and Catalan influences have combined to bring exciting flavors into the local cuisine. It is known as the most Spanish city in France with flavors that will delight your taste buds with an incredibly rich culinary tradition. This city offers some typical dishes such as pork meat and vegetables cooked in a casserole, and pastry flavored by seasonal fruits. Many of the traditional restaurants in the city serve paella and other saffron-infused rice dishes. If you’re an adventurous diner you can give a try to cargols à la llauna, which are snails baked or grilled and accompanied with aioli or vinaigrette.

Must Savor Specialties: Paella, Duck, chicken, mussles, mutton and park are often served as a casserole a la catalane (Spanish-style) in large chunks of meat browned in olive oil, Spanish-style omelettes stacked with vegetables or mushrooms are common, fresh seafood and crayfish, Escargot (local snail), Charcuterie (particularly Bayan smoked ham is a staple with sausages stuffed with Mediterranean herbs), and Marrons glaces (candied chestnuts.).

Strasbourg

As soon as you arrive in Strasbourg, you’ll notice that the city is unlike any other in France. Everything from the architecture to the language still bears a strong Germanic influence, due to the Alsace region at one point falling under German rule. In fact, Strasbourg only became part of France in the 17th century. The fraco-German culture can be seen most clearly in the cuisine, where you can find French classics alongside traditional German dishes, and always hearty portions. The city is renowned as one of Europe's heartiest and most unique gastronomic destinations. Not only is the food delicious, but there are lots of new dishes to discover.

Must Savor Specialties: Tarte flambee (similar to a crispy pizza, also known as flammekueche), Choucroute garnie (sauerkraut with sausages, meat and potatoes), Choucroute (similar to a sauerkraut), Baeckeoffe (a casserole), Coq au Riesling (an altogether lighter meal than its Burgundy counterpart, made with Riesling, a sharp, sour, local wine), Tarte à l’oignon (pie filled with shredded, soft caramelized onions), Tourte (farmer's pie filled with marinated meat), and kugelhopf (a bread-like cake with raisins and almonds).

Paris

Paris is a culinary gold-mine with so many restaurants just waiting to be discovered. French cuisine is world-famous, with many tasty culinary delights based on traditional recipes and quality produce. And because food is an integral part of their culture in France, UNESCO declared the way of eating an Intangible Cultural Heritage in 2010. There are countless delicious dishes to be found in Paris. Some can be found all over the country whilst others are traditional food found only in Paris. From the city’s favorite street foods to traditional food in Paris or yummy desserts, the city is a food-lovers paradise.

Must Savor Specialties: Croissants, croque-monsieur (two slices of bread, filled with boiled ham and béchamel), Jambon-beurre (fresh baguette smeared with butter and filled with cooked ham), oysters, Soupe à l’oignon (onion soup), Escargots (snails), Moules-frites (cooked mussels served with French fries), steak-frites, Duck confit, steak tartare, Coq au Vin (rooster braised with red wine), Cheese in France (usually eaten after your meal and before the dessert), Crêpes, and Macarons (a colorful sweet treat).

Good to know: you will notice that the French tend to eat meat cooked very rare or rare. This is because the less the meat is cooked, the more they feel they can taste the meat.

Perigueux

Périgueux, in the Dordogne region, is renowned for its love of food and drink boasting a long culinary heritage and a fabulous gastronomic heritage. The city is known for range from truffles and walnuts to fine wine and fresh produce. The black truffle is unearthed all across the Perigord in autumn and winter and can be sold at unbelievable prices. You’ll discover what the fuss is all about when you try it! Pâté de foie gras and black truffles have been made in the town since at least the 1400s, while Perigueux sauce consists of roux, red white and chopped truffle and is delicious with anything from omelettes to roasted duck or quail. In addition, walnuts in Périgord have an AOC label and are produced in huge quantities by the orchards around the city and are in season around late-summer.

Must Savor Specialties: Poularde du Périgord (a variety of fattened young hen), Poulet du Périgord (a breed of slow-growing chicken from the region of Périgord), Agneau du Périgord (fresh lamb meat), Fraise du Périgord (strawberries grown in the open fields), Margotin (a traditional French cheese hailing from Perigord), Trappe d'Echourgnac (French cheese made from cow's milk), Noix du Périgord (dry walnuts or walnut kernels), Black Truffles, Chaumes (French soft or semi-soft cheese made from cow’s milk), and Monbazillac, which is a French appellation in the Bergerac wine region that mainly produces late-harvest sweet wines from Semillon, Sauvignon Blanc, and Muscadelle grapes.

La Rochelle

La Rochelle offers several attractive restaurants and cafes, and is considered one of the most interesting French regions from the gastronomic point of view. Over the years, it has managed to preserve the traditions of cooking interesting dishes, which were invented hundreds of years ago. Like in the Middle Ages, today the national menu is mainly based on sea fish and other seafood. The city offers amazing lobster, prawns, mussels and oysters at some of the best prices in France. You could go for a classic seafood platter or try moules Charentaises, mussels cooked in a cream and white wine sauce. Another way to enjoy the delicious seafood of the area is at the Marché Central, where nearby bars have an agreement with the stallholders. You’ll take a seat, and the bar will give you a tray, which you can fill with seafood and bring back to be prepared. The meal is offered at an excellent price.

Must Savor Specialties: Pomme de terre de l'lle de Ré (firm-fleshed potatoes produced on the Île de Ré in France), Huîtres Marennes Oléron (oysters from the Bassin de Marennes Oléron area in France), Cendré de Niort (French cheese hailing from the region of Poitou-Charentes), Mouclade (is a dish made of mussels), along with dairy products of all kinds in the vicinity of La Rochelle.