Regional French cuisine refers to the diverse culinary traditions found across the various regions of France. Each area has its own unique ingredients, cooking methods, and signature dishes, influenced by local geography, climate, and culture. For example, Provence is known for its use of herbs and olive oil, while Brittany is famous for its seafood and galettes. The richness of regional French cuisine is also reflected in its cheeses, wines, and pastries. Alsace offers hearty dishes like choucroute garnie, while Normandy is celebrated for its creamy sauces and apple-based desserts. This regional diversity showcases the depth and variety of French gastronomy.