France

3 cities in this edition · 29 bites stamped nationwide

Plate XVII · France at the table

The cities

3 chapters

Bordeaux13 bitesCh. 01 · Entrecôte à la Bordelaise · Canelés de BordeauxStart here Nice8 bitesCh. 02 · Socca · Salade NiçoiseOpen Paris8 bitesCh. 03 · Croissant · Steak FritesOpen

France food starts with city-specific dishes: Bordeaux for Entrecôte à la Bordelaise and Canelés de Bordeaux; Nice for Socca and Salade Niçoise; Paris for Croissant and Steak Frites.

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Volume seal — close all three cities

Stamp every listed bite in a city to press its seal. Close every chapter and the France seal presses into the passport.

The rankings

8 lists

Best Entrecôte à la BordelaiseIn pressEntrecôte bordelaise Best Canelés de BordeauxIn pressCanelé Best Oysters from ArcachonIn pressHuîtres d'Arcachon Best Duck ConfitIn pressConfit de Canard Best Lamprey à la BordelaiseIn pressLamproie à la Bordelaise Best Foie GrasIn pressThe luxury specialty of the Southwest of France. It is the liver of a duck or goose that has been specially fattened, resulting in a rich, buttery, and delicate texture. It can be served 'cru' (raw), 'mi-cuit' (semi-cooked), or 'cuit' (fully cooked), often accompanied by a sweet onion confit or fig jam. A glass of sweet Sauternes wine is the traditional and perfect pairing for this rich dish. It is an iconic part of any festive meal in the region.Best Grenier MédocainIn pressThis is a traditional cold cut specialty from the Médoc region near Bordeaux. It is made from pork stomach that is seasoned with garlic, pepper, and various spices. The stomach is then rolled, sewn, and cooked in a flavorful court-bouillon. It is typically sliced thin and served cold as an appetizer or as part of a charcuterie board. It has a unique texture and a strongly spiced, savory flavor profile.Best Cèpes à la BordelaiseIn pressThis is a classic autumnal dish showcasing the region's wild porcini mushrooms. The cèpes are sauteed in a hot pan with butter, garlic, and chopped parsley. The dish is simple but requires perfect timing to ensure the mushrooms are tender but not soggy. It is a highly seasonal dish that is eagerly awaited by locals every autumn. It highlights the incredible bounty of the forests surrounding the city.