French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
There are many dishes that are considered part of the french nation's national cuisine today.
A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) and/or dessert, sometimes with a salad offered before the cheese or dessert.
Excellente photographie, ♥ AIME 1 ! ♥
Salutations de Cannes (Fr)
Hi MF! Thank you very much. Very nice, tasteful photo. Greetings: Laci LIKE
OOoooops!!! my hunger, my weight
control has been switched off
by this delicious presentation!!!.
Like,excellent choice.You have an interesting gallery, I added in favorite photographers,greetings Leo
Looks nice, and delicious. LIKE. Greetings, Manup.
Me gusta esta foto hermosa composición
Saludos, los mejores deseos de México.
Very good picture! Thank you for detailed information!
Best regards, Ildikó
*M'agrada la foto .i tambè les ostres .Bon gust !!.-like *
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