Matching game
French regions and their specialities: match the dish to the region
Bouillabaisse, choucroute, crêpes, cassoulet, fondue: match twelve famous French dishes and products to their regions, with a line about each one.
- A2
- 12 pairs
- Tap to match
- Learn this in the A2 notebook →
In short
Every French region has its signature food: la bouillabaisse in Marseille (Provence), la choucroute in Alsace, les crêpes in Brittany, le cassoulet around Toulouse, la fondue in Savoie and le camembert in Normandy.
Yellow the idea to rememberBlue French to learnRed watch out
Tap one on the left, then its partner on the right.
What is each French region’s speciality?
- La bouillabaisse: a fish soup served with rouille sauce and croutons.
- La choucroute: sauerkraut with sausages and pork, a dish shared with Germany.
- Les galettes are savoury buckwheat pancakes; les crêpes are the sweet ones.
- Le cassoulet: a slow-cooked bean stew with duck confit and sausage.
- Les cannelés: small caramelised cakes flavoured with rum and vanilla.
- La socca: a thin chickpea pancake sold hot in Nice's old town.
Regional pride runs deep: in Toulouse and Castelnaudary people argue about the true cassoulet, and in Brittany calling a buckwheat galette a crêpe can earn you a gentle correction. Ask locals C'est quoi, la spécialité de la région ?
- Serveur
Je vous conseille la bouillabaisse, c'est la spécialité de la maison.
I recommend the bouillabaisse, it's the house speciality.
- Vous
Avec plaisir. C'est épicé ?
With pleasure. Is it spicy?
- Serveur
Un peu, à cause de la rouille. Elle est servie à part.
A little, because of the rouille. It's served on the side.