French cooking can be geographically divided. There is the butter- and cream- based cuisine of the North Île-de-France, Normandy, and Tours. Sauerkraut, goose, pork sausages, and pâtés herald the German influences in the cooking of Alsace and the Alps of eastern France. Olive oil, garlic, and seafood are the aromas of the Latin South. Mustard (from Dijon), beef, and wine grapes are abundant in Burgundy and are hallmarks of this land-locked "hearty, honest, lusty" peasant-based cooking of central France, where specialties include escargot, boeuf à la borguignonne, and pot-au-feu. Force-fed geese produce the foies gras that encases the truffles in Périgord in south central France, as well as providing much of the fat that saturates the white beans and sausage in the famous cassoulets of Languedoc.