French cuisine

French cuisine is characterized by its extreme diversity. French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is renowned for both its classical ("haute cuisine") and provincial styles. Many of the world's greatest chefs, such as Auguste Escoffier, were masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines, and almost all culinary schools use French cuisine as the basis for all other forms of Western cooking.

Diversity

Traditionally, each region of France have their own distinctive cuisine:

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• Cuisine from northwest France uses butter, cream (crème fraîche), and apples;
• Cuisine from southeast France uses olive oil, herbs, and tomatoes;
• Cuisine from southwest France uses duck fat, foie gras, porcini mushrooms (cèpes), and gizzards;
• Cuisine from northeastern France uses lard, sausages, beer, and sauerkraut, and is influenced by German cuisine.

Besides these four general areas, there are many more local cuisines, such as Loire Valley cuisine (famous for its delicate dishes of freshwater fish and Loire Valley white wines), Basque cuisine (famous for its use of tomatos and chili) and the cuisine of Roussillon, which is similar to Catalonian cuisine. With the movements of population of contemporary life, such regional differences are less noticeable than they used to be, but they are still clearly marked, and one traveling across France will notice significant changes in the ways of cooking and the dishes served. Moreover, recent focus of French consumers on local, countryside food products (produits du terroir) means that the regional cuisines are experiencing a strong revival in the early 21st century.

Related Topics:
Loire Valley - Basque cuisine - Chili - Roussillon - Catalonian cuisine - 21st century

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What is often known outside of France as "French cuisine" is the traditionally-elaborate haute cuisine, served in restaurants for high prices. This cuisine is mostly influenced by the regional cuisines of Lyon and northern France, with a marked touch of refinement. It should be noted, however, that average French people do not eat or prepare this cuisine in their everyday life. As a general rule, elderly people tend to eat the regional cuisine of the region where they are located (or the region where they grew up), while younger people will be more inclined to eat dishes from other regions and foreign dishes.

Related Topics:
Haute cuisine - Lyon

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French wine and French cheese are an integral part of French cuisine (both high cuisine and regional cuisines), both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses.

Related Topics:
French wine - French cheese

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Exotic cuisines, particularly Chinese cuisine and some dishes from former colonies in Northern Africa (couscous), have made inroads.

Related Topics:
Chinese cuisine - Couscous

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