French cuisine, renowned globally, stands out for its diversity of cheeses
French cuisine, renowned globally, stands out for its diversity of cheeses, wines, meats and sweets. Each region has distinct characteristics: northwest with butter and apples, Provence with olive oil and tomatoes, southwest with duck fat and liver (foie gras), mushrooms (cèpes) and gizzards; and northeast with German influences, lard, sausages and sauerkraut are used. Additionally, other areas such as the Loire River valley, renowned for delicate freshwater fish dishes and white wines; and Basque cuisine, famous for its use of tomatoes and peppers; and Roussillon cuisine, similar to Catalan cuisine.
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