Regional French dishes showcase the diverse culinary traditions found across France. Each region has its own specialties, influenced by local ingredients and cultural history. For example, Bouillabaisse from Provence is a flavorful fish stew, while Coq au Vin from Burgundy features chicken braised with wine, mushrooms, and lardons. In Alsace, Choucroute Garnie is a hearty dish of sauerkraut served with various meats, reflecting the area's German influence. Meanwhile, Ratatouille from Nice is a vegetable medley that highlights the Mediterranean flavors of southern France. These dishes illustrate the rich tapestry of French cuisine.