France has long been known for its culinary delights, but foods and flavors vary from region to region. Whether in Paris, Marseille or Carcassonne, the best French food is attached to its history.
Bouillabaisse is a stew made from various fish and seafoods cooked in a blend of broths and seasonings, and served with toasted bread. The dish originated in the city of Marseille around 600 B.C.
Mixed flavored butter is a key item used to enhance the flavor of French cuisine. Marchand de Vin, Anchovy, Roquefort cheese and Bercy are just a few examples of butter used on fish, vegetables, beefsteak and potatoes.
The Cake of the Twelfth Night is the oldest known cake in history, originating during the Neolithic time. The cake is traditionally served at the beginning of January and is a popular item throughout France.
Cassoulet is a haricot bean stew that is cooked and served in a casserole dish. The additional ingredients of the stew vary from region to region, as does the story of the dish's origin (see Resources).
Sandwich de Merguez
Sandwich de Merguez is a popular street food in Carcassonne. Spicy merguez sausage from Northern Africa is grilled with onions and potatoes and placed in a baguette with Dijon mustard and spicy ketchup.
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