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