What are some regional specialties of French cuisine?

French cuisine is known for its diverse regional specialties, each with their own unique flavours and ingredients. Here are some examples of regional specialties in French cuisine:

1. Coq au vin: A dish from the Burgundy region made with chicken, red wine, mushrooms, and bacon.
2. Bouillabaisse: A fish soup from the Provence region made with a variety of fish, shellfish, vegetables, and herbs.
3. Cassoulet: A hearty stew from the Southwest region made with white beans, duck confit, sausage, and pork.
4. Quiche Lorraine: A savory tart from the Lorraine region made with eggs, cream, bacon, and cheese.
5. Tarte Tatin: A caramelized apple tart from the Loire Valley region.
6. Ratatouille: A vegetable stew from the Provence region made with eggplant, zucchini, peppers, onions, and tomatoes and of course lots of garlic and fresh herbs.
7. Aligot: A potato dish from the Aubrac region made with mashed potatoes, cheese, and garlic.
8. Choucroute: A dish from the Alsace region made with sauerkraut, potatoes, and a variety of meats such as sausages and ham.
9. Socca: A chickpea pancake from the Nice region.
10. Kouign-amann: A buttery pastry from the Brittany region made with layers of pastry and caramelised sugar.

These are just a few examples of the many regional specialties in French cuisine. Each region has its own unique cuisine, ingredients, and traditions, making French cuisine a diverse and fascinating culinary landscape.