Regional Cooking in France refers to the style of cooking of the various French regions with each region having their own particular cuisine, specialties and recipes. France has twenty-two (22) regions namely: Alsace Aquitaine Auvergne Basse-Normandie Burgundy Brittany Centre Champagne-Ardenne Corsica Franche-Comté Haute-Normandie Île-de-France Languedoc-Roussillon Limousin Lorraine Midi-Pyrénées Nord-Pas-de-Calais Pays-de-la-Loire Picardie Poitou-Charentes Provence-Alpes-Côte d'Azur Rhône-Alpes