There's no French food without French bread: Nantes, Brittany, and 6th Arondissement, Paris, Île de France
The struggle and triumph of haute cuisine: 7th and 15th Arondissements, Paris, Île de France
The vegetables of the king: Versailles, Île de France
The croissant: tender richness and crunch: 14th Arondissement, Paris, Île de France
The new-old sense of champagne: Épernay and Avize, Champagne
High-scented sausage: Troyes, Champagne
A sense of welcome and Wistub Brenner: Colmar, Alsace
The odor is part of the reward: Lapoutroie, Alsace
The kugelhopf of Christine Ferber: Niedermorschwihr, Alsace
Comté: high pastures, joint efforts, and a big mountain cheese: Labergement-Sainte-Marie and Le Fort Saint-Antoine, Franch-Comté
Vin jaune: the virtue of rancidity: Château-Chalon, Franch-Comté
Vinegar in barrels: Orléans, Orléanais
"The bread was better, it's true": Tours, Touraine
A point of reference for pure Cabernet Franc: Chacé, Anjou
The slope at the world center of sauvignon wine: Chavignol, Berry
Parsleyed ham: Dijon, Burgundy
A spice cake lost in time: Dijon, Burgundy
The goal of a gulpable wine: Villié-Morgon, Beaujolais
Lyon and a cook I never met: Lyon, Lyonnais
Sea salt: Ars-en Ré, Aunis
Snails: Champagnolles, Saintonge
Blackened cheesecake: Saint-Estèphe, Angoumois, and L:a Mothe-Saint-Héray, Poitou
If you aren't worried, then maybe the cheeses could be better: Roquefort-sur-Soulzon, Rouergue
Guy Gedda and real Provençal cooking: Bormes-les-Mimosas, Provence
Ruins: Les Baux, Provence
Wrapped and aged in leaves and completely different from all other cheeses: Valensole, Provence
Richard Olney, an uncompromising French cook: Solliès-Toucas, Provence
A sauce from a mortar: Avignon, Provence
A slippery white cheese and a surprise: Arles and Vauvert, Provence
The importance of goose fat: Samatan, Gimont, and Saint-Martin-Gimois, Gascony
The last wine in France: strong, dark, and sweet: Banyuls-sur-Mer, Roussillon