Champagne and the North Champagne's main contribution is obvious, but being on the Belgian border there are also rich dishes of Flemish influence; the region's cooler climate also lends itself to growing potatoes, cabbages, beets, watercress, endive and leeks. Flamiche is a simple dish of leeks cooked with cream and eggs in a pastry crust, and endive flamande is made by wrapping endives in ham and serving them with a white sauce. Carbonnade de boeuf is another classic dish, where the beef is slowly braised in onions and beer. A stew called chaudrée (hence the word chowder) makes good use of the region's fish. The cosmopolitan city of Lille is a big producer of charcuterie and beer. Pastries are quite basic with gaufres (waffles eaten with sugar and fresh cream) being among the best known. In Champagne, biscuits de Reims are sweet and delicious paper-thin macaroons.

Alsace and Lorraine

They both have been under German rule more than once in the past and this influence is evident in many of the local dishes, in which pickled cabbage and pork are common. Baeckeoffe is a stew of marinated meat and vegetables and choucroute alsacienne is pickled cabbage flavoured with juniper berries and served with sausages, bacon or pork knuckle. The locals also enjoy all kinds of savoury pies and tarts, the best-known being tarte flambée or flammekuche which is a thin layer of pastry topped with cream, onion and bacon and cooked in a wood-fired oven. From Lorraine comes the most famous of all, quiche lorraine. Originally, this dish was made without cheese, but most recipes now include it and also add vegetables, seafood or ham to the basic mix of eggs and cream. Burgundy and Bordeaux. Dishes make liberal use of their famous red and white wines. Burgundy provides the best beef in France and is famous for its boeuf bourguignon. It's also home to Dijon mustard which is used to enhance the flavour of many dishes. Coq au vin (chicken in red wine) is another perennial favourite, and in this region you'll find the biggest escargot (snails) in France - because they're raised on grape leaves they're also meant to be the tastiest. Bordeaux is carnivore country and its most celebrated dish is entrecôte marchand de vin - rib steak cooked in a rich gravy made from Bordeaux wine, butter, shallots, herbs and bone marrow. Sweet treats include cannelés (caramelised brioche-style pastries) and the famous marrons glacés (candied chestnuts).

Languedoc-Roussillon, Gascony and the Basque Country.

These regions lie on the Spanish border and, using an abundance of tomatoes, peppers and spicy sausage, their food shares many similarities with that of Spain. Cassoulet (a casserole with meat and beans) is Languedoc's signature dish; Roussillon has a similar dish called ouillade. There are strong Spanish and Catalan influences in Roussillon too, with tapas-style dishes served in many wine bars. Gascon dishes are kept simple but hearty with lots of meat, fat and salt. Garbure is a thick stew made with vegetables, herbs, spices and preserved meats. Poulet Basque is a chicken stew with tomatoes, onions, peppers and white wine and piperade is Basque comfort cooking - peppers, onions and tomatoes cooked with ham and eggs. The locally prepared Bayonne ham is usually eaten sliced with bread but is also the basis of jambon à la Bayonnaise (ham braised in Madeira

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