French Cuisine

French delicacies consists of the cooking traditions and practices from France.

In the 14th century Guillaume Tirel, a court chef acknowledged as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French delicacies was heavily influenced by using Italian cuisine. In the seventeenth century, cooks François Pierre La Varenne and Marie-Antoine Carême spearheaded moves that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a main section of the cuisine. They play extraordinary roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.

French cuisine was codified in the twentieth century by means of Auguste Escoffier to grow to be the modern haute cuisine; Escoffier, however, left out plenty of the local culinary character to be found in the regions of France and was regarded tough to execute by domestic cooks. Gastro-tourism and the Guide Michelin helped to acquaint human beings with the prosperous bourgeois and peasant delicacies of the French geographical region beginning in the 20th century. Gascon delicacies has also had great impact over the cuisine in the southwest of France. Many dishes that had been as soon as regional have proliferated in versions across the country.

Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery college boards and culinary education. In November 2010, French gastronomy used to be delivered by means of the UNESCO to its lists of the world's "intangible cultural heritage".