The cuisine of France is world famous for its rich tastes and subtle nuances developed over a long and venerable history.

The cooking traditions and practices of the country are grounded in a strong tradition of agriculture and independent, free thinking peasants. It was, and remains, a creative power-base for foods that are both healthy and refined.

Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of medieval France.

During that time, French cuisine was heavily influenced by Italian cuisine.

In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême took French cooking away from its foreign influences and developed France’s own specialist and indigenous style.

Cheese and wine, both major economic sources for France, are also a major part of the cuisine.

Their use differs greatly at regional and national levels with many variations and appellation d’origine contrôlée or regulated appellation laws.

French cuisine was codified in the 20th century by Georges-Auguste Escoffier to become the modern haute cuisine though he 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.

Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.

In November 2010, French gastronomy was added by the UNESCO to its lists of the world’s intangible cultural heritage.