French cuisine has a long cultural history. According to legend, after the Italian woman Catherine married French King Henry II in the 15th century, she brought cooking methods such as beef liver, black mushrooms (black truffles), tender steaks, and cheese that were popular during the Italian Renaissance to France.

In France, Louis XIV also initiated a cooking competition, the now popular Corden Bleu Award.

Antoine Kelemé, who served as chief chef to King George IV and Tsar Alexander I of Russia, wrote a food dictionary that became the basis of classical French cuisine.

After the 17th century, French cuisine continued to strive for excellence, and pushed past classical dishes into the so-called Nouvelle Cuisine cooking method (Nouvelle Cuisine), and used each other. The modulation method pays attention to the combination of flavor, naturalness, technique, decoration and color.

French cuisine contains many regional dishes due to its geographical location. Animal husbandry is prevalent in northern France, and all kinds of cream and cheese are tempting.

The south is rich in olives, seafood, garlic, fruits and vegetables and spices.

French cuisine prefers beef (b?uf), veal (veau), mutton (agneau), poultry (volaille), seafood (fruits de mer), vegetables (légume), snails (escargot), truffles (

truffe), foie gras and caviar; and a large amount of wine, butter, fresh cream and various spices are used in the ingredients; in cooking, heat plays a very important part, such as beef

, Mutton is usually cooked until it is six or seven minutes cooked; seafood must be cooked to an appropriate degree and not overcooked, especially the production of sauce (Sauce), which requires a lot of effort and uses a wide range of materials, whether it is

Stock, wine, fresh cream, butter or various spices, fruits, etc. can be used very flexibly.

France is one of the proud producers of wine, champagne and brandy in the world. Therefore, the French are very particular about the use of wine in meals.

For example, drink a lighter starter wine before meals; drink white wine or rose wine when eating salads, soups and seafood; drink red wine when eating meat; and drink a little brandy or liqueur after meals.

In addition, champagne is often used for celebrations, such as weddings, births, celebrations, etc.

French cheese (Fromage) is also very famous and comes in many varieties.

According to the type, it can be divided into five categories: fresh and hard, semi-hard, hard, blueberry and smoked; cheese is usually accompanied by bread, dried fruits (such as walnuts, etc.), grapes, etc.

In addition, French cuisine pays great attention to the use of tableware when enjoying it, whether it is a knife, fork, plate or wine glass, because these can bring out the noble temperament of French cuisine.

In 2012, France was affected by the economic downturn and changes in the eating habits of young people. The overall price and level of traditional expensive and exquisite delicacies (Gastronomie) have been declining.

Fewer and fewer French people are willing to pay astronomical prices just for a meal.