This thread is wonderfully rich.
I'm curious: when you say "regional", would you consider the food of, say Lille, as Flemish or French regional? Several home-cooked dishes I ate there seemed Flemish rather than French. For instance, my hostess served me potjefletch (sp?) and carbonnades a la flammande, as well as steak frites and poulet roti, which I'd consider more mainline French.
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