Cooking specialities of Limousin and France by Nathan Liboutet

One of the cooking speciality of Limousin is the   (clafoutis) and the other is (chestnut). In Provences it is (fish soup).

 Sweet or savoury (pancake), often made with buckwheat, a speciality of Brittany.

In Alsace, the speciality is  (nion tart) and in Bordeaux, it is    (wine).

At Christmas, we often eat some (foie gras)            (roast turkey with potatoes and chestnuts) and for dessert, there is often a     (Yule log and chocolates).

The French Cuisine is very famous in the world.

images from the internet


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