The international celebration of French food as the height of fine dining neglects the heavily localised and diverse nature of French food. Regional specialties include crêpes (Brittany), bouillabaisse (Marseille) and cassoulet (Toulouse). France is also home to over 500 varieties of cheese. Wine has been a part of French culture since the Roman Empire, and today there are dozens of wine producing regions around France, including Bordeaux, Burgundy, Provence, the Loire Valley, and Champagne. Indicating the seriousness with which wine is treated, the French government regulates that only certain grapes can be grown in certain regions, and determines what land can be used for vineyards. French bread is a cultural icon, served with virtually every meal. No matter where you go, you’ll likely encounter a boulangerie selling all kinds of bread. Pastries and baked goods are another specialty of the French, including croissants, tartes (tarts) and gâteaux (cakes).