| Indisputably, one of modern France's greatest | | | | (or for luncheon, a cold hors d'oeuvre) followed by |
| treasures is its rich cuisine. The French have an | | | | soup, main course, salad, cheese, and finally dessert. |
| ongoing love affair with food. | | | | The French operate with a strong sense that there is |
| The cuisine of France is remarkably varied with a | | | | an appropriate beverage for every food and |
| great many regional differences based on the | | | | occasion. Wine is drunk with the meal, but rarely |
| produce and gastronomy of each region. | | | | without food. An aperitif (a light alcoholic beverage |
| Culinary traditions that have been developed and | | | | such as Lillet) precedes the meal and a digestive |
| perfected over the centuries have made French | | | | (something more spirited -- say, cognac) may follow. |
| cooking a highly refined art. This is true of even the | | | | This close relationship between food and wine may, |
| simplest peasant dishes, which require careful | | | | in part, closely parallel the evolution of great cooking |
| preparation and great attention to detail. It is | | | | and great wine making. It is probably not coincidental |
| expected that even the simplest preparation be | | | | that some of the best cooking in France happens in |
| undertaken in the most careful manner, which means | | | | some of her finest wine-growing regions. In |
| disregarding the amount of time involved. | | | | Burgundy, Bordeaux, Provence, and Touraine, wine is |
| Of course, the secret to success in a French kitchen | | | | as prevalent in the cooking process as it is in the |
| is not so much elaborate techniques as the use of | | | | glass. |
| fresh ingredients that are locally produced and in | | | | French cooking is considered by many to be the |
| season. | | | | standard against which all other cuisines are measured |
| French cooking is not a monolith: it ranges from the | | | | (it is also referred to as haute cuisine). This standard |
| olives and seafood of Provence to the butter and | | | | was introduced into the French courts by Catherine |
| roasts of Tours, from the simple food of the bistro | | | | de Medici in the 1500s, and later perfected by |
| to the fanciful confections of the Tour d'Argent. | | | | Auguste Escoffier (1846-1935), who is considered the |
| A French meal might begin with a hot hors d'oeuvre | | | | Father of French Cooking. |