Paris, Normandy, Brittany & the Loire
In Paris, order Steak Frites, Duck Confit, Onion Soup, and a jambon-beurre on a warm Baguette de Tradition. In Normandy and Brittany, feast on Moules à la Crème Normande, Buckwheat Galettes Complètes with dry Cidre Brut, and salted-butter Kouign-Amann. In the Loire Valley, pair Sainte-Maure-de-Touraine goat cheese and Tarte Tatin with crisp Vouvray.
Lyon, Provence, Nice, Alsace & Bordeaux
In Lyon, book a certified Bouchon for Quenelle de Brochet and Praline Tart. On the Côte d'Azur and Marseille, eat blistered chickpea Socca, Pan Bagnat, and traditional Saffron Bouillabaisse. In Alsace (Strasbourg & Colmar), share wood-fired Tarte Flambée and Choucroute Garnie with dry Riesling. In Bordeaux, pair Arcachon oysters and Entrecôte à la Bordelaise with caramelized Canelés.
Official sources & further reading
Rules, prices and schedules change. Confirm details here before you travel: