France Cuisines

You don't have to be traveling to France to say that France cuisine or French cuisine is one of the world's most refined cuisines. A cuisine that has evolved centuries of change and change in tastes, France cuisine or French cuisine was codified by Georges Auguste Escoffier in the twentieth century to make it haute cuisine.

Escoffier's major work, however, could not do justice to regional character of French provincial cuisine. This Guide Michelin caused an influx of people to France's countryside in the nineteenth and twentieth century. Both bourgeois and peasant cuisine of France are popular with Basque cuisine, influencing the cuisine in southwest France. Cheese and wine are integral to the cuisine.

France cuisines have come a long way from French medieval times, when banquets were common among aristocrats. The chefs of French royalty developed the national cuisine in Paris and it spread all over the country and the world to become the world's most popular cuisine.

Many dishes form parts of the national cuisine of France today. These include those from haute cuisine fine-dining and nationally popular regional dishes.

Common breads in the order of thinnest to thickest loaf are Ficelle, Baguette, Fl�te, Pain and Pain Poilane

Common savory dishes are Biftek frites (steak and fries); Poulet frites (chicken and fries); Blanquette de veau (blanquette of veal); Coq au vin (chicken in red wine); Pot au feu (beef stew with mixed vegetables); Bouillabaisse (fish soup); Les endives (Belgian endive); Boudin blanc (Delicate flavored sausage similar to bockwurst); Civet de Lapin (rabbit); Foie de veau (calf liver) and Andouillette (chitterling sausage)
Common desserts and pastries are Chocolate Mousse; Cr�me Br�l�e; Mille-feuilles; Choux � la Cr�me (cream puffs); Tartes aux fruits (fruit tarts); Religieuse (nun shaped chocolate �clair); Madeleine (a small cake-like cookie); Tarte Tatin (caramelized apple tart); G�teaux (cake); �clairs and Profiteroles (baked puff pastries filled with cream / ice cream)Canned regional food which are most popular nationally can be named as canned cassoulet and duck confit. There are many more canned foods from regions of Lorraine,Alsace,Nord-Pas-de-Calais (Artois, Flanders, Hainaut) - Picardy, Normandy,Brittany,Loire Valley / Central France, Burgundy, Rh�ne-Alpes, Aveyron,Toulousain, Languedoc and Provence / C�te d'Azur. Each French regional cuisine is typical with its extreme diversity and style. Traditionally, every region has a distinctive cuisine that is popular with bourgeoisie, peasants and citizenry.

In Paris, there are over 5,000 restaurants. With the help of Michelin Guide, you can go for every kind of cuisine there.

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