Throughout Europe and North America the title cordon bleu is given to chefs who have reached the very highest standard. This award for excellence in cooking comes from – you've guessed it – the French. The French are world famous for their haute cuisine – the type of cooking done in expensive restaurants. French home cooking tends to be simpler, but is taken very seriously none the less. Every region of France has its own speciality, which is made using local produce. For example, Quiche Lorraine is a pastry dish, with a filling of eggs, cream, and chopped bacon. It is named after the Lorraine region, in Eastern France. Coastal regions such as Brittany and Normandy specialise in seafood dishes made from freshly-caught shrimps, mussels, and oysters. The influence of foreign cooking has also made itself felt in French cuisine, particulary in the cities where there are North African and Asian communities. Given the variety and quality of food on offer, it is perhaps not surprising that the French eat less "fast food" than their European neighbours.