General

French cuisine has evolved extensively over the centuries. Starting in the Middle Ages, a unique national cuisine began forming. Various social movements, political movements, and the work of great chefs came together to create this movement. Through the years the styles of French cuisine have been given different names, and have been codified by various master-chefs. During their lifetimes these chefs have been held in high regard for their contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.
Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.

Regional Cuisine

French regional cuisine is characterised by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine accepted by both its bourgeoisie and peasants and other general citizenry of the regions.

Paris & Ile-de-France

Paris and Ile-de-France are central regions where almost anything from the country is available as all train lines meet in the city. Over 5,000 restaurants exist in Paris and almost any cuisine can be had here. High-quality Michelin Guide rated restaurants proliferate here.

Champagne, Lorraine & Alsace

Game and ham are popular in Champagne as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from Lorraine as well as the famous Quiche Lorraine. Alsace is heavily influenced by the German food culture as such the wines and beers made in the area are very similar to the style of bordering Germany.

Nord, Pas de Calais, Picardy, Normandy & Brittany

The coastline supplies many crustaceans, sea bass, monkfish, herring. Normandy has top quality seafood like scallops and sole, while Brittany has a supply of lobster, crayfish and mussels. Normandy is also home