| A Taste of Provence: Handful of Provençal recipes offered by cooking school. |
| Bordeaux Fare: Three recipes, by Jean-Marie Amat, traditional to the region. |
| Breton Recipes: Handful of traditional recipes. |
| Cooking from France: Three recipes from Burgundy by chef Bea Renau. |
| Food Network: Provence: Discussion of the regional cuisine, including traditional foods, common pantry ingredients, glossary, and recipes such as olive tapenade, herb stuffed leg of lamb, salad Nicoise, ratatouille, and soupe au pistou. |
| Gastronomy: Beyond the French Riviera: Mediterranean-style recipes from the south of France. |
| Les Maisons de Bricourt: Recipes from Olivier Roellinger of Maisons de Bricourt in Mont Saint Michel, France. |
| Life in Provence - Provençal Mayonnaise: Five recipes that use this company's prepared mayonnaise and dressings as an ingredient. |
| Provençal Recipes: Recipes for aïoli, aubergine casserole, and roast pork. |
| Recipes from Ardeche: A handful of local specialties. |
| Recipes Isigny Sainte-Mère: Recipes from the Isigny Sainte-Mère Co-operative that use cream and cheeses from Normandy. |
| South West Recipes: Handful of recipes such as foie gras, duck confit and garbure. |
| The Alsatian Gourmet Recipes: Recipes offered by Alsatian restaurants. |
| Three Dishes From Alsace: Three traditional dishes. |
| Tian d'Epinards et Courgettes: Recipe for Provençal gratin of spinach and zuchinni. |
| Traditions and Gastronomy: Thirteen recipes from Picardy. |
Classical
