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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