French cuisine is one of the three major cuisines in the world (Chinese cuisine, French cuisine, Turkish cuisine). Chinese cuisine is characterized by extensive selection of materials, fresh and delicious taste, emphasis on color, fragrance, taste and shape, and various fancy varieties. Beef, vegetables, poultry, seafood and fruits are reused, especially snails, black mushrooms, asparagus, lilies and lobsters. French cuisine is cooked raw and seasoned. French dishes are served in the following order: the first cold dish is sardines, ham, cheese, foie gras and salad, followed by soup, fish, poultry, eggs, meat, vegetables, desserts and pies, and finally fruits and coffee. The more famous French dishes are foie gras, oyster cups, local snails, Ma Linggu chicken, Maxini chicken, onion soup, etc. Among the three major cuisines in the world, French cuisine occupies a place. French cuisine is characterized by the use of fresh seasonal materials, coupled with the chef's unique conditioning, to complete a unique artistic delicacy, which is unparalleled in vision, smell, taste, touch and sympathy. In terms of food quality, service level and dining atmosphere, it requires more refined overall performance in China, and French cuisine represents exquisite, romantic, elegant and expensive, truly precious French cuisine. Eating a meal may reach about 7,111 yuan per person, and the price depends entirely on the types of dishes. Because French cuisine attaches great importance to the freshness and quality of raw materials, most French restaurants in China use the method of eating by air, which attracts many gourmets and also causes the high price of French cuisine. French cuisine is characterized by its rich juice, and eating French cuisine must have exquisite tableware and picturesque dishes to satisfy the vision; The fragrant wine meets the sense of smell; The delicious taste of the entrance satisfies the taste; Wine glasses and knives and forks are staggered in a quiet and serene space, which is the highest enjoyment of touch and taste. This attitude of combining the five senses has developed a deep and dedicated taste. In recent years, French cuisine has been constantly improving, and the classical dishes in the past have been pushed to the so-called NouvelleCuisine, and they are used together. The modulation method pays attention to the coordination of flavor, naturalness, skill, decoration and color. Due to the different geographical location, French cuisine is popular in animal husbandry in northern France, which contains many regional dishes. All kinds of cream and cheese make people's forefinger move. The south is rich in olives, seafood, garlic, fruits and vegetables and spices. French cuisine prefers BEEF, VEAL, LAMB, POULTRY, SEAFOOD, VEGETABLE, ESCARGOT, TRUFFLE, GOOSELIVER and caviar. In terms of ingredients, a lot of wine, butter, whipped cream and various spices are used; When cooking, the heat plays a very important role. For example, beef and mutton are usually cooked until six or seven minutes are cooked. Seafood should be cooked properly, but not over-cooked, especially in the production of Sauce, which takes a lot of effort. It uses a wide range of materials, whether it is Stock, wine, fresh cream, butter or various spices, fruits, etc., and it is very flexible. France is one of the proud producing areas of wine, champagne and brandy in the world, so the French are very particular about the collocation and use of wine in catering. For example, drink a light taste wine before meals; When eating salads, soups and seafood, drink white wine or bogui wine; Drink red wine when eating meat; And drink a little brandy or sweet wine after meals. In addition, champagne is often used in celebrations, such as getting married, having children and celebrating. French Cheese is also very famous, and there are many kinds. According to the types, there are five categories: fresh and hard, semi-hard, hard, blue mold and smoked; Usually, bread, dried fruits (such as walnuts, etc.) and grapes are accompanied with cheese. In addition, French cuisine pays great attention to the use of tableware, whether it is knives, forks, plates or wine glasses, because these can set off the noble temperament of French cuisine. In recent years, due to the impact of economic recession and the change of young people's eating habits, the overall price and standard of traditional expensive and exquisite Gastronomie have been declining. Fewer and fewer French people are willing to pay astronomical prices just for a meal. Michelin and Gaultmillau, two authoritative French food reviews, have advocated a new food culture with good quality and low price since years ago. Many restaurants that were unattainable in the past have tried to cut prices sharply to attract more diners.