{"id":8850,"date":"2015-02-16T00:57:16","date_gmt":"2015-02-16T00:57:16","guid":{"rendered":"https:\/\/experience.transat.com\/tour-de-france-gastronomique-de-bons-petits-plats-regionaux-abordables\/"},"modified":"2024-02-08T16:48:53","modified_gmt":"2024-02-08T21:48:53","slug":"tour-de-france-gastronomique-de-bons-petits-plats-regionaux-abordables","status":"publish","type":"post","link":"https:\/\/experience.transat.com\/fr\/tour-de-france-gastronomique-de-bons-petits-plats-regionaux-abordables\/","title":{"rendered":"Tour de France gastronomique : des petits plats r\u00e9gionaux d\u00e9licieux et abordables"},"content":{"rendered":"\n

S’il y a un pays qui met la gastronomie en valeur, c’est la France. Contrairement \u00e0 ce que l’on peut croire, qui dit gastronomie ne dit pas n\u00e9cessairement gros prix! En effet, chaque r\u00e9gion fran\u00e7aise offre de bons petits plats traditionnels et accessibles. D\u00e9couvrez-les gr\u00e2ce \u00e0 cette infographie pr\u00e9sentant un Tour de France gastronomique en huit \u00e9tapes, question de vous mettre l’eau \u00e0 la bouche.<\/p>\n\n\n\n

Pour reprendre le parcours de la c\u00e9l\u00e8bre course cycliste du Tour de France, nous d\u00e9buterons \u00e0 l’ouest de la France, nous passerons par le sud avant de remonter vers le nord-est et de terminer la course \u00e0 Paris!<\/p>\n\n\n\n

\"Plats\u00c9tape 1 : la Bretagne<\/strong><\/h2>\n\n\n\n

Notre Tour de France gastronomique d\u00e9bute avec la cr\u00eape bretonne, un plat qui a fait le tour du monde. Faite de farine de froment ou de sarrasin, la cr\u00eape bretonne peut \u00eatre d\u00e9gust\u00e9e sal\u00e9e (farcie de fromage, de viande ou de champignons) ou bien sucr\u00e9e (farcie de fruits ou de chocolat). Elle s’accorde parfaitement avec une bonne bol\u00e9e de cidre.<\/p>\n\n\n\n

\u00c9tape 2 : le Limousin<\/strong><\/h2>\n\n\n\n

Dans le Limousin, le roi des desserts, c’est le clafoutis. Il s’agit d’un g\u00e2teau compos\u00e9 de cerises, de sucre, de farine, de lait et d’\u0153ufs. Il est servi chaud ou froid, selon les pr\u00e9f\u00e9rences. Une d\u00e9licieuse fa\u00e7on de terminer un repas!<\/p>\n\n\n\n

\u00c9tape 3 : la Provence<\/strong><\/h2>\n\n\n\n

Typiquement proven\u00e7al, le pistou est une sauce faite \u00e0 base d’huile d’olive, d’ail pil\u00e9 et de basilic. Il est la composante principale de la c\u00e9l\u00e8bre soupe au pistou. Il s’agit d’une soupe aux l\u00e9gumes \u00e0 laquelle on ajoute tout simplement le pistou. C’est un plat simple, d\u00e9licieux et tr\u00e8s abordable.<\/p>\n\n\n\n

\u00c9tape 4 : la Savoie<\/h2>\n\n\n\n

De tradition r\u00e9cente, la tartiflette est un plat qui ne fait pas dans la l\u00e9g\u00e8ret\u00e9. Combinant morceaux de reblochon, un fromage de Savoie \u00e0 p\u00e2te molle, pommes de terre, oignons et cr\u00e8me, on le d\u00e9guste apr\u00e8s une journ\u00e9e de ski. Rien de mieux pour se r\u00e9chauffer!<\/p>\n\n\n\n

\u00c9tape 5 : l’Alsace<\/strong><\/h2>\n\n\n\n

Plat chouchou des Alsaciens et des Allemands, la choucroute est un repas simple compos\u00e9 de chou coup\u00e9 finement et ferment\u00e9, de pommes de terre et de diverses charcuteries, viandes sal\u00e9es et viandes fum\u00e9es. La choucroute ne plait g\u00e9n\u00e9ralement pas aux palais difficiles. Cependant, je vous assure que ces derniers ne savent pas ce qu’ils ratent!<\/p>\n\n\n\n

\u00c9tape 6 : la Lorraine<\/strong><\/h2>\n\n\n\n

La renomm\u00e9e de la quiche d\u00e9passe de loin celle de sa r\u00e9gion d’origine, la Lorraine. C’est un plat de tous les jours, souvent servi en entr\u00e9e. Sa recette originale comprend des \u0153ufs, de la cr\u00e8me fra\u00eeche et des lardons, cuits sur une p\u00e2te bris\u00e9e. Cependant, ce qui est merveilleux avec la quiche c’est qu’on peut l’adapter et la pr\u00e9parer avec \u00e0 peu pr\u00e8s tous les ingr\u00e9dients du frigo!<\/p>\n\n\n\n

\u00c9tape 7 : le Nord-Pas-de-Calais<\/strong><\/h2>\n\n\n\n

Les moules-frites est un plat qu’affectionnent aussi bien les Ch’tis du Nord-Pas-de-Calais que les Belges. Selon un sondage TNS Sofres pour le magazine gastronomique \u00ab Vie pratique gourmande \u00bb, r\u00e9alis\u00e9 aupr\u00e8s de la population fran\u00e7aise, les moules-frites seraient le deuxi\u00e8me plat le plus appr\u00e9ci\u00e9 des Fran\u00e7ais, apr\u00e8s le magret de canard. Un classique qui a fait le tour du monde!<\/p>\n\n\n\n

\u00c9tape 8 : Paris<\/strong><\/h2>\n\n\n\n

Question de finir notre Tour de France en beaut\u00e9, on se dirige vers Paris, la m\u00e9tropole. Pour retracer l’origine de la soupe \u00e0 l’oignon, on doit remonter au moins au temps des Romains! Mais concentrons-nous sur la version contemporaine de ce plat populaire, originaire de la Ville Lumi\u00e8re, qui est faite de bouillon de b\u0153uf, d’oignons caram\u00e9lis\u00e9s et de cro\u00fbtons de pain sec, sans oublier la petite cro\u00fbte de fromage gratin\u00e9. Divin!<\/p>\n\n\n\n

Tous ces plats s’accompagnent facilement de bon vin<\/a>. Informez-vous et profitez-en pour d\u00e9couvrir des vins locaux qui se marient \u00e0 ce que vous mangez. Et n’oubliez pas de go\u00fbter aux fromages de chaque r\u00e9gion. L\u00e0 encore, c’est d\u00e9licieux et ce n’est pas cher. Pas \u00e9tonnant que la cuisine fran\u00e7aise ait vraiment tout pour plaire!<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9couvrez les sp\u00e9cialit\u00e9s culinaires de plusieurs r\u00e9gions de France \u00e0 travers un Tour de France gastronomique abordable!<\/p>\n","protected":false},"author":83,"featured_media":15492,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"tags":[],"destinations":[1992],"travel-themes":[1991],"segments":[],"class_list":["post-8850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","destinations-france","travel-themes-boire-manger"],"acf":[],"yoast_head":"\nTour de France gastronomique | Exp\u00e9rience Transat<\/title>\n<meta name=\"description\" content=\"Faites le tour de France et de ses r\u00e9gions pour admirer la diversit\u00e9 des paysages mais aussi de sa fameuse gastronomie sans vous ruiner!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/experience.transat.com\/fr\/tour-de-france-gastronomique-de-bons-petits-plats-regionaux-abordables\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tour de France gastronomique | Exp\u00e9rience Transat\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez quoi manger dans chacune des r\u00e9gions gr\u00e2ce \u00e0 notre Tour de France gastronomique! 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