Every region has its own plate and its own glass. Here is what to order in six of them.
In France, food and wine belong together, and each region has its own pairing. Order what locals order, and ask for the wine of the region to go with it.
Start the day with a butter croissant and a café crème. For dinner, a bistro steak-frites with pepper sauce is hard to beat. Finish with a cheese course.
A thin, crisp flatbread with cream, onions and bacon, called tarte flambée or flammekueche. The hearty choucroute garnie, sauerkraut with sausages and pork, is another local classic. Both go with a dry Alsace Riesling.
Beef slowly cooked in red wine with onions, mushrooms and bacon, a dish that came from this region. The local red is Pinot Noir, and the white is Chardonnay. A glass of Burgundy is best enjoyed with this dish.
A rich fish stew from Marseille, served with toasted bread and a garlic sauce called rouille. The region is also known for ratatouille and olive oil. A chilled Provence rosé is the classic drink here.
Lyon is often called the food capital of France. Traditional restaurants called bouchons serve hearty regional dishes, such as quenelles and salade lyonnaise, with local wines. It is a relaxed, informal way to eat.
Savoury buckwheat pancakes, called galettes, filled with ham, cheese and egg, followed by a sweet crêpe. The local drink is cider, which is served in small bowls.
Tip: France has hundreds of cheeses, so ask for a selection plate at the end of a meal and let the restaurant choose.