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Handful of Provençal recipes offered by cooking school.
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Three recipes, by Jean-Marie Amat, traditional to the region.
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Handful of traditional recipes.
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Three recipes from Burgundy by chef Bea Renau.
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Discussion of the regional cuisine, including traditional foods, common pantry ingredients, glossary, and recipes such as olive tapenade, herb stuffed leg of lamb, salad Nicoise, ratatouille, and soupe au pistou.
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Mediterranean-style recipes from the south of France.
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Recipes from Olivier Roellinger of Maisons de Bricourt in Mont Saint Michel, France.
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Five recipes that use this company's prepared mayonnaise and dressings as an ingredient.
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Recipes for aïoli, aubergine casserole, and roast pork.
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Recipes from the Isigny Sainte-Mère Co-operative that use cream and cheeses from Normandy.
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A few recipes from Picardy, with photographs.
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Recipes offered by Alsatian restaurants.
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Three traditional dishes.
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Recipe for Provençal gratin of spinach and zuchinni.
