Much of Ile de France cuisine is the cuisine of Paris. Baking and patisserie of all types are popular. The long baguette, croissants and pain au chocolate which are now part of the national diet, were all developed from specialities of the region.
Home of brie de Meaux, one of France’s oldest cheeses, delicious Fountainebleau cheese and coulommiers. Specialities to try are lamb of Ile de France, pate and chicken of Houdan and various blood and garlic sausages of Paris.
Look for desserts decorated with crystallized rose petals from Provins and sample the fruity ‘noyau de Poissy’ liqueur made from apricots and almonds crushed in cognac.