Cuisine of France

Cuisine of France

If arts and crafts of France is noteworthy for the contribution of the literary genius' like Victor Hugo, Alexandre Dumas, Guy de Maupassant and others; then the architecture of France has been enriched by the Gothic style which replaced the prevalent Baroque style. However, any discussion on the culture of France remains incomplete without those mouth watering cuisines that the French seem to have perfected over the centuries. A well proportioned mixture of French Cheese, olive oil and some of the best quality wines have made the cuisine of France sophisticated and yummy. France travel guide is your one stop source to know more about the cuisine of this country.

The art of French food preparation is so delicate that very few restaurants outside France, except the high end ones, can dare to serve them. The traditional cuisine of France banks heavily upon the secret sauces. A variation of the modern day French cuisine, known as nouvelle cuisine, became extremely popular in the mid sixties. The cooking was mainly done in low temperatures with less use of sauces. Ingredients mainly composed of the local and fresh produce.

Regional varieties do exist in the cuisine of France. Ingredients as well as cooking technique also differ heavily from region to region. While the cuisine of northwest France makes more use of butter, cream and apples; people of southwest France prefer pork fat, duck fat, mushrooms and gizzards as ingredients. Southeast France sees extensive use of the olive oil and herbs. One commonality that however exists everywhere is the French love for wines and cheese. Miles of vineyards produce some of the tastiest wines found anywhere in the world. From red wine to white one and champagne, dining is never complete without a nice glass of wine.

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