| The history of French Cuisine is as interesting as | | | | scrumptious in Champagne. Normandy is known |
| the tastes it embodies. When we talk of French | | | | for its "moules a la crème Normande". |
| cuisine, we know that dishes are going to be part | | | | And then there is the coastline of France that |
| of the most distinguished cuisine in the world and | | | | specializes in exciting seafood dishes, that includes |
| that they possess an elegant culinary style which | | | | sea bass, the herrings, scallops, as well as sole. In |
| is associated with their style of preparation. | | | | Brittany recipes of lobster, mussels and crayfish |
| Due to a lot of social as well as political | | | | are popular too. In the North of France, the thick |
| transformations the French style of cooking has | | | | stews with cauliflower as well as artichoke |
| evolved gradually with loads of versatile quiche | | | | side-dishes are one of a kind. |
| creations, such as Bouef Bourguignon, which is a | | | | Not far behind are the famous creative salads |
| beef dish prepared in red wine. The French have | | | | such as "Salade Aveyronaise" (lettuce with |
| always treated food as an art and thus seasoned | | | | tomato, the Roquefort cheese, as well as walnuts |
| every dish heavily. | | | | in the Aveyron). Cote d' Azur is popular for its |
| During the medieval era, French Cooking involved | | | | "Salade Niçoise," that includes black olives, |
| a great deal of presentation and preparation. The | | | | various other ingredients with tuna. |
| sauces that were prepared were thick, full and | | | | Crepe, a pancake cooked thin and made from the |
| had a lot of seasonings added. Not just this, but | | | | wheat flour is a popular dessert. The fillings as well |
| the addition of mustard to the meat also started | | | | as the toppings are never-ending, from cinnamon, |
| in this era. | | | | berries, nuts, bananas, chocolate sauce, ice cream, |
| It was in the 19th century that sauces became | | | | maple syrup, jellies and jams to soft fruits and |
| the foundation of dishes in France. And by the | | | | powdered sugar. Other French desserts are |
| early 20th century the French kitchen was divided | | | | chocolate mousse, choux a la crème, |
| in to 5 main stations and was called as the | | | | tarts, and loads of delightful pastries. |
| "brigade system". These stations were Pastries, | | | | And finally, the egg recipes constitute exquisite |
| Roasted grilled and fried food, sauces, cold dishes, | | | | omelets, seasoned with herbs and spices, and of |
| and soups and vegetables. | | | | course marjoram, fennel, lavender, tarragon and |
| Each region in France possesses its own unique | | | | sage. |
| and traditional style of cooking its cuisine. There | | | | Over a period of time, French cuisine has evolved |
| are various regions in France that are known for | | | | to even higher and higher levels of 'artistry'. Even |
| their specialty in popular food and drinks. | | | | today, French cuisine is hailed as one of the |
| There are highly impressive fruit preserves that | | | | world's best cuisines in the world. |
| are cultured in Lorraine, and the ham is | | | | |