REGIONS ❘ LES INFOS


1880s


The decade during which tarte Tatin was invented. Miam!


CULTURE CAPITAL Quelle surprise… The Ville Lumière has


come up trumps in a recent study of Europe’s ‘Most Cultural Cities’, courtesy of Pullman Hotels. One might argue it’s a tad biased, given that the hospitality company is French – but it’s hard to argue with data taken from the almighty TripAdvisor, which highlights the number of attractions in each city (a whopping 20.5 per km2


in Paris, by the by). Taking


into account museums, galleries, monuments, historical sites and more, Paris topped the list, followed by Brussels, Athens, Lisbon and Dublin. Félicitations! www.accorhotels.com


Peeking into its larder, which includes the ever- popular tarte Tatin, Centre-Val de Loire is a shoo-in for the 2020 ‘Goût de France’


GASTRONOMY TASTE THE LOIRE


Centre-Val de Loire has been picked to host the 2020 ‘Goût de France’ event – which is essentially a thinly-veiled (and very welcome) excuse to gorge oneself silly in the name of French cuisine! This lip-smacking annual celebration sees restaurants all over the world raise a glass to food and wine from a certain region in the Hexagon. Naturally, with the Loire as the star of this year’s show, we expect an abundance of crumbly goat’s cheese, mushrooms, tarte Tatin and Sancerre to wash it all down. (Is your stomach growling yet?) To stay abreast of all dates and announcements, including which of your local eateries is taking part in this gluttonous bonanza, follow the official website below. Napkins at the ready…  uk.france.fr/en/campaign/gout-france-good-france


DISHING OUT PRAISE… FRANCE’S MOST ICONIC MEALS All this mouthwatering talk of tarte Tatin has us craving these other standout regional delicacies


QUICHE LORRAINE


Hailing from Lorraine (where else?) in France’s Grand Est region, this silky golden pastry – a gorgeous blend of egg, cheese and bacon – is a staple on French restaurant menus.


BOEUF BOURGUIGNON


Again, the clue’s in the name: this rich, warming beef dish was born in none other than Burgundy. Braised in local red wine and beef stock with chunky veg thrown in, it’s a winter favourite.


SALADE NIÇOISE


There is some (heated) debate about what constitutes a proper salade niçoise, but most agree it requires tomatoes, eggs, black olives and tuna or anchovies. No cooked vegetables!


BOUILLABAISSE


Heaven in a bowl for seafood lovers, bouillabaisse comes from the pulsing port city of Marseille and is eaten in summer, when the ocean’s heaving bounty is at its freshest.


Dec/Jan 2020 FRANCE TODAY ❘ 87


IMAGES © SHUTTERSTOCK, CHRIS KARIDIS


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