 French cuisine
» Geography » French Cuisine » Art & Literature French cuisine is characterized by its extreme diversity. French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is renowned for both its classical ("haute cuisine") and provincial styles. It is also manifested in the traditional family gatherings around the home dinner table, particularly the Sunday mid-day feast which is prepared lovingly over many hours and consumed leisurely through a bevy of appetizers and main courses, usually accompanied by a number of wines. Many of the world's greatest chefs, such as Marc Veyrat, are masters of French cuisine. Additionally, French cooking techniques have been a major influence on virtually all Western cuisines. Traditionally, each region of France has their own distinctive cuisine:  Cuisine from northwest France uses butter, cream (crème fraiche), and apples;
Cuisine from southeast France uses olive oil, herbs, and tomatoes;
Cuisine from southwest France uses duck fat, foie gras, porcini mushrooms (cèpes), and gizzards;
Cuisine from northeastern France uses lard, sausages, beer, and sauerkraut Besides these four general areas, there are many more local cuisines, such as Loire Valley cuisine (famous for its delicate dishes of freshwater fish and Loire Valley white wines), Basque cuisine (famous for its use of tomatos and chili) and the cuisine of Roussillon, which is similar to Catalonian cuisine. With the movements of population of contemporary life, such regional differences are less noticeable than they used to be, but they are still clearly marked, and one traveling across France will notice significant changes in the ways of cooking and the dishes served. Moreover, the recent focus of French consumers on local, countryside food products (produits du terroir) means that the regional cuisines are experiencing a strong revival in the early 21st century. French wine and French cheese are an integral part of French cuisine (both high cuisine and regional cuisines), both as ingredients and accompaniments. The French eat more cheese than any other nation in the world : an amazing total of 20.4 kg ( 45 lbs.) per person per year. 400 different kinds of cheese are made in France. We also get confused when confronted with the uncountable designation of cheese (cheese of guaranted origin, made with milk or pasteurised milk, farm made or mass produced ...). It is a matter of local flavour. Divisions of restaurant cuisine
Schematically, French restaurant cuisine can be divided into: Cuisine bourgeoise
Cuisine bourgeoise, which includes all the classic French dishes which are not specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. This type of cooking includes the rich, cream-based sauces and somewhat complex cooking techniques that many people associate with French cuisine. At the 'top end' of this category is what is known as haute cuisine, a highly complex and refined approach to food preparation and kitchen management. Because this kind of cuisine is what is often served abroad under the name of "French cuisine", many foreigners mistakenly believe that typical French meals involved complex cooking and rich, un-dietetic dishes. In fact, such cooking is generally reserved for special occasions, while typical meals are simpler. Cuisine du terroir
Cuisine du terroir, which covers regional specialities with a strong focus on quality local produce and peasant tradition. Many dishes that fall in this category do not stand out as stereotypically "French," sometimes because regional cooking styles can be quite different from the elaborate dishes seen in French restaurants around the world. Cuisine nouvelle
Cuisine nouvelle, which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world. Today
Food fashions and trends in France tend to alternate between these three types of cuisine; today there is a distinct focus on cuisine du terroir, with a return to traditional rustic cooking and the "forgotten" flavours of local farm produce. The "fusion" cuisine popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a "fusion" theme, and many modern French chefs are influenced by a variety of international cooking styles.
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