France’s most intriguing regional foods often come with a story to tell. In the south west, for example, cassoulet was created under siege during the Hundred Years War. The Paris-Brest patisserie commemorates a bicycle race, and roquefort cheese was supposedly created by a love-struck shepherd.
Delve a little deeper into the French food landscape, as I did while researching my book, and you’ll find stories that go beyond legend and yarn, such as Île de Noirmoutier’s claim to be home of the
