Quiche Lorraine

Quiche Lorraine

Quiche is one of these dishes strongly associated with the French cuisine, even if its origins are from outside France. The best known is Quiche Lorraine, name association with the French region of Lorraine which is this part of West France which borders Germany and Belgium.
The filling of the Quiche Lorraine is created from cheese (Gruyere), bacon, cream and eggs. Different type of cream maybe used in different recipes, ranging from half-and-half (12% fat), to light cream (20% fat), to whipping cream (35% fat).

Tapenade

Tapenade

Tapenade, originated in the French Provence, is typically a spread made from black olives and olive oil, with possible other ingredients such as capers and anchovies. Many variations are possible, involving adding such ingredients as sun-dried tomatoes, figs. It is also possible to use as the basis green olives, instead of black olives.
Tapenade is a popular appetizer in the Mediterranean countries.

French ratatouille dish

French ratatouille dish

Ratatouille is a vegetable stew originated in Nice, typically including eggplant, zucchini, bell peppers, garlic and tomatoes, with herbs such as basil and oregano, possible with the famous Herbes de Provence which is a mix of different herbs.
The movie by Pixar from 2007 with the same title “Ratatouille” made the name of this dish even more famous worldwide, assuming the relation to the main character of the movie is taken as intended.

Provence and Cote d’Azur, France

Provence and Cote d'Azur, France

Provence is the historical region of France at the Mediterranean Sea, bordering Italy. Its administrative capital is Marseille and other larger cities include Nice, Toulon and Aix-en-Provence.
Famous is French Rivera around Nice, in French called Cote d’Azur. Another well-known city in this area is Cannes, made famous by its film festivals.
The cuisine of Provence has a Mediterranean character, with olives, sea food, local fruit and wine.
Several world famous dishes have their origin in Provence. Good examples are ratatouille, salade Nicoise and bouillabaisse. Also tapenade spread has its origin here. Well known are Herbes de Provence, a mix of different dried herbs, ideally suited for the Provencal dishes.