A Taste of France: From Normandy to Provence

French cuisine is a celebration of the land, its history, and its people. Each region offers a unique take on flavors and traditions, from the coastlines of Normandy and Brittany to the rich countryside of Dordogne and Provence. Led by expert local guides, our French walking tours offer unrivaled access and ‘only with Classic Journeys’ culinary experiences… one step (and bite) at a time. Join us on a culinary journey through France as we share four dishes that give you a true taste of the place you are visiting, as well as recipes you can recreate at home.

Normandy: Moules Marinières (Sailor-Style Mussels)

In Normandy, seafood reigns supreme, especially mussels, which are abundant along the rugged coastline. Moules Marinières is a classic dish that highlights the region’s love for seafood, garlic, butter, and white wine. This dish was traditionally prepared by fishermen, using simple ingredients they had on board. Today, it remains a beloved coastal dish, typically served with a glass of crisp white wine and crusty bread to soak up the savory broth. To create this from the comfort of your home, try this recipe (serves 4):

Ingredients:

• 4 pounds fresh mussels, scrubbed and debearded 

• 2 tablespoons unsalted butter 

• 2 shallots, finely chopped 

• 2 cloves garlic, minced 

• 1 cup dry white wine 

• ½ cup heavy cream 

• 2 tablespoons chopped fresh parsley 

• Salt and pepper, to taste 

• Lemon wedges, for serving 

Instructions:

1. In a large pot, melt butter over medium heat. Add shallots and garlic and sauté for 2 minutes.
2. Pour in wine and bring to a simmer.
3. Add mussels, cover, and cook for about 5 minutes until mussels have opened.
4. Remove from heat, discard any unopened mussels, and stir in cream and parsley.
5. Season with salt and pepper and serve immediately with lemon wedges and crusty bread.

Brittany: Crêpes Bretonnes (Buckwheat Crêpes)

In Brittany, crêpes are a culinary institution, made with either wheat flour for sweet versions or buckwheat flour for savory galettes. These crêpes have been a part of the region’s cuisine for centuries and are often filled with local ingredients like ham, cheese, and egg. The use of buckwheat flour, a hardy grain that thrives in Brittany’s soil, makes these crêpes a nutritious and delicious dish, enjoyed year-round.

Ingredients:

• 1 cup buckwheat flour 

• 1¼ cups water 

• 1 large egg 

• ¼ teaspoon salt 

• Butter, for cooking 

• Fillings of your choice: ham, shredded Gruyère cheese, or sautéed mushrooms

Instructions: 
1. In a bowl, whisk together buckwheat flour, water, egg, and salt until smooth. Let batter rest for 30 minutes.
2. Heat a non-stick pan over medium heat and lightly butter it.

3. Pour a small ladleful of batter into the pan, swirling to coat the bottom.

4. Cook for 1–2 minutes until edges lift, then flip and cook for 30 seconds more.

5. Add desired fillings, fold, and serve warm.

Dordogne: Duck Confit (Confit de Canard) 

In the Dordogne region, duck is a star ingredient, particularly in the form of duck confit, a dish that dates back to the preservation methods of the Middle Ages. Slow-cooking duck legs in their own fat renders them tender and flavorful, making it a comforting dish served with potatoes or salad. 

Ingredients (serves 4):

• 4 duck legs 

• 2 tablespoons coarse salt 

• 4 cloves garlic, smashed 

• 2 sprigs thyme 

• 2 bay leaves 

• Duck fat (or goose fat or olive oil) 

Instructions:

• Rub duck legs with salt, garlic, thyme, and bay leaves. Cover and refrigerate for 24 hours. 

• Preheat oven to 225°F then rinse off excess salt and herbs and pat dry. 

• Place duck legs in a heavy pot and cover with duck fat. 

• Cook in the oven for 2½–3 hours, until tender. 

• Crisp the skin under a broiler and serve with potatoes or salad. 

Provence: Ratatouille (Vegetable Stew)

Ratatouille is a quintessential Provençal dish, made with the vibrant summer vegetables that grow in the sunny fields of Provence. This vegetable stew is rich in flavors from tomatoes, zucchini, eggplants, peppers, and herbs like basil and thyme, embodying the fresh, Mediterranean flavors of the region.  Try this recipe at home to savor the French flavors (serves 4).

Ingredients: 

• 1 eggplant, diced 

• 2 zucchinis, sliced 

• 1 red bell pepper, chopped 

• 1 yellow bell pepper, chopped 

• 4 ripe tomatoes, chopped 

• 1 onion, sliced 

• 3 cloves garlic, minced 

• ¼ cup olive oil 

• 1 teaspoon herbes de Provence (or thyme, rosemary, oregano) 

• Salt and pepper, to taste 

• Fresh basil, for garnish 

Instructions: 

• Heat half the olive oil in a pan. Sauté eggplant until lightly browned, then set aside. 

• Repeat with zucchini and peppers, cooking each separately and setting aside. 

• In the same pan, sauté onion and garlic until soft. 

• Return vegetables to the pan, add tomatoes and herbs. Season with salt and pepper. 

• Simmer gently for 30–40 minutes, stirring occasionally. Garnish with basil. 

From the seafood-rich shores of Normandy to the lush fields of Provence, each region of France brings its own unique flavors to the table. Whether you’re savoring fresh mussels, crispy crêpes, melt-in-your-mouth duck confit, or a hearty vegetable stew, these dishes offer a taste of the history, culture, and heart of each region… bon appétit!

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