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