Tag Archives: Basque

Baeckeoffe in a traditional Soufflenheim dish

Endangered French Regional Cooking

In Paris, it’s possible to do a Tour de France without a bicycle, since one of the most unique layers of the city’s food chain is its many French regional tables. Indeed the cooking of almost every corner of France is available in Paris, although some regions, notably the Auvergne and Alsace, are better represented than others, like the north of France, which has just a single address, Le Graindorge, vaunting such Flemish favorites as waterzooï (chicken and vegetables stewed in cream enriched bouillon) or carbonade, beef cooked in a sauce of beer.

Baeckeoffe in a traditional Soufflenheim dishBaeckeoffe in a Soufflenheim casserole

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