The Northern regions of France are heavily influenced by the bordering countries to the East (Belgium, Switzerland and Germany) and the Atlantic coastline. Alsace Lorraine and Normandy are famous for their rich cuisine, with dishes that are cream laden, and often include cabbage, potatoes and other root vegetables, alliums such as onions and leeks, pork and a variety of hard, cow’s milk cheeses. Eggs are also a culinary staple of the North, where quiche lorraine was born. Bretagne is know for it’s variety of seafood, particularly shellfish, which live along the rocky shores of the region. Dishes in this class may include bacon and onion tart with gruyere and foraged mushrooms, Maine mussels with tarragon, brandy and cream, farmhouse chicken in cider vinegar with heirloom potatoes pomme anna, kohlrabi and apple salad and an apple cake with fresh cream and maple syrup.
