In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". Its criteria are used widely in Western cookery school boards and culinary education. Knowledge of French cooking has contributed significantly to Western cuisines. Many dishes that were once regional have proliferated in variations across the country. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Ĭulinary tourism and the Guide Michelin helped to acquaint commoners with the cuisine bourgeoise of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.Ĭheese and wine are a major part of the cuisine. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. Its cuisine has been influenced throughout the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and inland. French wines are usually made to accompany French cuisineįrench cuisine ( French: Cuisine française) consists of the cooking traditions and practices from France.