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).
List of French dishes
[[File:Foie gras DSC00180.jpg|thumb|An entire foie gras (partly prepared for a [[Terrine (food)|terrine]])]]
[[File:Escargot p1150449.jpg|thumb|Escargot cooked with garlic and parsley butter in a shell (with a [[2 cent euro coins|€0.02 coin]] as scale)]]
[[File:Truffe coupée.jpg|thumb|right|Black Périgord Truffle]]
French regional cuisines use locally grown vegetables, such as: