The Sologne offers its lark and partridge pates. Almond cakes are also made here in Pithiviers and apple tarts, called Demoiselles Tatin.
In the Touraine, the land of Rabelais, taste the sausages of Vouvray and the potted mince.
Normandy's cuisine is noted for its butter and cream; a meal can be enhanced with a good calvados. Also try the succulent Caen tripe, and drink the cider of these lands.
Brittany is famed for its delicious fish, its scallops and lobster. You can also eat all kinds of crepes here! The hare pate in the Vendee provides a moment of happiness, as is the case in the Charentes, with its oyster ragouts.