French cuisine changes by valley, coast and capital. Lyon bouchons is one node, not the whole map.
The meters treat heat, ferment, street density and sharing as the axes that actually organise meals.
Systems
Île-de-France / Paris
Restaurants, bakeries, the media palate.
Lyon / Bresse
Offal, butter, "capital of gastronomy" claim.
Provence / Med
Olive, garlic, fish, rouille.
Southwest
Duck fat, cassoulet, wine.
Alsace / north
Pork, cabbage, beer and Germanic overlap.
Brittany / Atlantic
Butter, cider, seafood.
Relative meters
Hotspots
Lyon bouchons
Offal and wine as civic identity.
Paris markets
Rue Cler to older covered markets.
Marseille Vieux-Port
Bouillabaisse arguments.
Bordeaux / Burgundy
Wine as food system.
Strasbourg
Choucroute and a border table.
Materials
Butter and cream
The north-central fat.
Wine and stock
The liquid pantry.
Wheat bread
The utensil.
Cheese
A fermented course.
Regional pride in this cuisine is argued through Croissant and Baguette more than through a single official recipe.
Keep exploring
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