Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
French cuisine
French regional cuisines use locally grown vegetables, such as "pomme de terre" (potato), "blé" (wheat), "haricots verts" (a type of French green bean), "carotte" (carrot), "poireau" (leek), "navet" (turnip), "aubergine" (eggplant), "courgette" (zucchini), and "échalotte" (shallot).