French cuisine Honey is a prized ingredient in the region. Seafood proliferates throughout the coastal area and is heavily represented in the cuisine. Goat cheeses, air-dried sausages, lamb, beef, and chicken are popular here. Garlic* and anchovies are used in many of the region's sauces, as in "Poulet Provençal", which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert, e.g. quince cheese, biscuits, almonds, nougat,
French cuisine hold an AOC designation), lemons, nectarines and figs are grown there. Candied citron is used in nougats, while and the aforementioned brocciu and chestnuts are also used in desserts. Corsica offers a variety of wines and fruit liqueurs, including Cap Corse, Patrimonio, "Cédratine", "Bonapartine", "liqueur de myrte", "vins de fruit", "Rappu", and "eau-de-vie de châtaigne". French Guianan cuisine or Guianan cuisine is a blend of the different cultures that have settled in French Guiana. Creole and Chinese restaurants are common in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Many indigenous animal species such as caiman and tapir are used