I just love the specific regionality of French food.
Both Provence and Languedoc, who live side by side, have their own cuisines and both are equally proud of their specialities, Provence of her great tomato and olive specialities, her Bouillabaisse, her Aioli, Languedoc equally proud of her Cassoulet and Brandade.
In French Provincial Cooking Elizabeth David tells a story about being in a restaurant called Nenette’s in Montpellier.
She suspects that the version of Homard a l’Americaine owes more to Provence than the Breton coast and remarks on that to Mme Nenette.
For some unknown reason I treasure the reply;

Madame Nenette observed in terms of only very mild reproof in answer to my question about her lobster dish, “Ah, nous ne sommes pas en Provence Madame, ici c’est le Languedoc”