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Cuisine originating from France

French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. 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. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws. Culinary 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. Many dishes that were once regional have proliferated in variations across the country. Knowledge of French cooking has contributed significantly to Western cuisines. 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".

In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called service en confusion, or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the Late Middle Ages that the shortcrust pie was developed. Meals often ended with an issue de table, which later changed into the modern dessert, and typically consisted of dragées (in the Middle Ages, meaning spiced lumps of hardened sugar or honey), aged cheese, and spiced wine, such as hypocras. The ingredients of the time varied greatly according to the seasons and the church calendar, and many items were preserved with salt, spices, honey, and other preservatives. Late spring, summer, and autumn afforded abundance, while winter meals were more sparse. Livestock were slaughtered at the beginning of winter. Beef was often salted, while pork was salted and smoked. Bacon and sausages would be smoked in the chimney, while the tongue and hams were brined and dried. Cucumbers were brined as well, while greens would be packed in jars with salt. Fruits, nuts and root vegetables would be boiled in honey for preservation. Whale, dolphin and porpoise were considered fish, so during Lent, the salted meats of these sea mammals were eaten. According to Brace, bread was referred to as the basic dietary item for the masses, and it was also used as a foundation for soup. In fact, bread was so important that harvest, interruption of commerce by wars, heavy flour exploration, and prices and supply were all watched and controlled by the French Government. Among the underprivileged, constant fear of famine was always prevalent. From 1725 to 1789, there were fourteen years of bad yields to blame for the low grain supply. In Bordeaux, during 1708–1789, thirty three bad harvests occurred. More important to Carême's career was his contribution to the refinement of French cuisine. The basis for his style of cooking was his sauces, which he named mother sauces. Often referred to as fonds, meaning "foundations", these base sauces, espagnole, velouté, and béchamel, are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire. In his writings, soufflés appear for the first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were Le Maître d'hôtel français (1822), Le Cuisinier parisien (1828) and L'Art de la cuisine française au dix neuvième siècle (1833–5). This period is also marked by the appearance of the nouvelle cuisine. The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. In the 1740s, Menon first used the term, but the cooking of Vincent La Chapelle and François Marin was also considered modern. In the 1960s, Henri Gault and Christian Millau revived it to describe the cooking of Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver. These chefs were working toward rebelling against the "orthodoxy" of Escoffier's cuisine. Some of the chefs were students of Fernand Point at the Pyramide in Vienne, and had left to open their own restaurants. Gault and Millau "discovered the formula" contained in ten characteristics of this new style of cooking. By the mid 1980s food writers stated that the style of cuisine had reached exhaustion and many chefs began returning to the haute cuisine style of cooking, although much of the lighter presentations and new techniques remained.

Paris and Île de France are central regions where almost anything from the country is available, as all train lines meet in the city. Over 9,000 restaurants exist in Paris and almost any cuisine can be obtained here. High quality Michelin Guide rated restaurants proliferate here.

Game and ham are popular in Champagne, as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from Lorraine as well as the quiche Lorraine. As region of historically Allemanic German culture Alsace has retained Elements of German cuisine, especially similar to those from the neighboring Palatinate and Baden region, but has implemented French influences since France first took control of the region in the 17th century. As such, beers made in the area are similar to the style of bordering Germany. Dishes like choucroute (French for sauerkraut) are also popular. traditionally made in a large baking dish rubbed with garlic. Successive layers of potatoes, salt, pepper and milk are piled up to the top of the dish. It is then baked in the oven at low temperature for 2 hours. Fruit and young vegetables are popular in the cuisine from the Rhône valley, as are wines like Hermitage AOC, Crozes Hermitage AOC and Condrieu AOC. Walnuts and walnut products and oil from Noix de Grenoble AOC, lowland cheeses, like St. Marcellin, St. Félicien and Bleu du Vercors Sassenage. Poultry from Bresse, guinea fowl from Drôme and fish from the Dombes, a light yeast based cake, called Pogne de Romans and the regional speciality, Raviole du Dauphiné, and there is the short crust "Suisse", a Valence biscuit speciality. Lakes and mountain streams in Rhône Alpes are key to the cuisine as well. Lyon and Savoy supply sausages while the Alpine regions supply their specialty cheeses like Beaufort, Abondance, Reblochon, Tomme and Vacherin. Mères lyonnaises are female cooks particular to this region who provide local gourmet establishments. Celebrated chefs from this region include Fernand Point, Paul Bocuse, the Troisgros brothers and Alain Chapel. The Chartreuse Mountains are the source of the green and yellow digestif liquor Chartreuse, produced by the monks of the Grande Chartreuse. Bordeaux, along with the larger Aquitaine region, ranks among the top three wine destinations globally, alongside Napa Valley and Tuscany. Saint Emilion, a UNESCO World Heritage village, is a key destination, drawing a multitude of wine tourists to the region. This variety contributes significantly to the region's rich viticultural diversity and the production of wines of strong quality. Traditional Bordeaux blends typically include the aforementioned Cabernet Sauvignon, Merlot, and Cabernet Franc, providing a spectrum of flavors and textures that complement a wide array of dishes. Honey is a prized ingredient in the region. Seafood is widely available throughout the coastal area and is heavily represented in the cuisine. Goat cheeses, air dried sausages, lamb, beef, and chicken are popular here. Garlic and anchovies are used in many of the region's sauces, as in Poulet Provençal, which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served. The cuisine uses a large amount of vegetables for lighter preparations. Truffles are commonly seen in Provence during the winter. Thirteen desserts in Provence are the traditional Christmas dessert, e. g. quince cheese, biscuits, almonds, nougat, apple, and fougasse. Rice is grown in the Camargue, which is the northernmost rice growing area in Europe, with Camargue red rice being a specialty. Common dishes include fricassés, stews made of awara broth (made from palm pulp), blaff (onions, garlic, celery and basil broth), pimentade (tomato sauce broth) or roast cougnade (grilled fish), and Colombos (meat based stew and vegetables with curry). Some dishes from Metropolitan France are reimagined using local ingredients such as Gratin de Couac using cassava root in lieu of potato.

The cuisine of Réunion is a Creole cuisine (in French, Créole) with a mixture of cooking styles and ingredients. It is strongly influenced by Malagasy cuisine (from Madagascar), as well as other cuisines from East Africa. It also incorporates elements of larger French, Indian and Chinese cuisines, brought by French colonialization and Indian and Chinese immigrants respectively. Notable dishes include samosas, bouchons, rougail, and various curries.

The cuisine of Martinique is a Creole cuisine with a mix of French, indigenous, African, and Indian cooking styles using local ingredients such as breadfruit, cassava, and christophene. Creole dishes rely heavily on seafood, including curries and fritters. Crêperies, Brasseries, and restaurants featuring cuisine from various French regions can be found all over Martinique.

The cuisine of Guadeloupe includes Caribbean, African, European and Indian influences. Notable dishes includes the fish fritter accra, a savory stuffed donut called bokit, and coconut based desserts like custard and sorbet. Notably. the spice blend "colombo" or "massalé" is a curry like mix of pepper, saffron, coriander, cumin and garlic with the flavor profile included by Sri Lankan immigrants. The island is also known for rums and includes nine distilleries producing traditional and agricultural rum. A notable local dish is bougna which is a stew composed of starches, taros, sweet potatoes, poingo bananas, yams, and is accompanied by local meat and cooked in coconut milk. Seafood is also common including fish and lobster. Traditional French pastries, breads, and cheese may also be found especially in the capital of Nouméa. Due to the island nature of the region, seafood is also very common. The "ahima’a", is a traditional Polynesian underground oven in which hot stones are placed inside to cook the ingredients. Common food includes rice as a daily staple staple mixed with root vegetables, plantains, fresh and dried fish, and milk from grated coconuts and meat. Notable dishes include Chahoula ya nadzi, rice boiled in water or coconut milk generally served for large meals and makarara a festive fried cake that is prepared into rolls of dough made of flour and coconut milk.

French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and abundant. Greengrocers prefer to sell their fruits and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring, and oysters appear in restaurants in large quantities. With the advent of deep freeze and the air conditioned hypermarché, these seasonal variations are less marked than before, but they are still observed, in some cases due to legal restrictions. Crayfish, for example, have a short season and it is illegal to catch them out of season. Moreover, they do not freeze well.

French regional cuisines use locally grown vegetables, such as pomme de terre (potato), blé (wheat), haricots verts (a type of French green bean), carotte (carrot), poireau (leek), navet (turnip), aubergine (eggplant), courgette (zucchini), and échalotte (shallot). French regional cuisines use locally grown fungi, such as truffe (truffle), champignon de Paris (button mushroom), chanterelle ou girolle (chanterelle), pleurote (en huître) (oyster mushrooms), and cèpes (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include poulet (chicken), pigeon (squab), canard (duck), oie (goose, the source of foie gras), bœuf (beef), veau (veal), porc (pork), agneau (lamb), mouton (mutton), caille (quail), cheval (horse), grenouille (frog), and escargot (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring, oysters, shrimp and calamari. Eggs often eaten as: omelettes, hard boiled with mayonnaise, scrambled plain, scrambled haute cuisine preparation, œuf à la coque. Herbs and seasonings vary by region, and include fleur de sel, herbes de Provence, olive, tarragon, rosemary, marjoram, lavender, thyme, fennel, and sage. Fresh fruit and vegetables, as well as fish and meat, can be purchased either from supermarkets or specialty shops. Street markets are held on certain days in most localities; some towns have a more permanent covered market enclosing food shops, especially meat and fish retailers. These have better shelter than the periodic street markets.

Le petit déjeuner (breakfast) is traditionally a quick meal consisting of tartines (slices) of French bread with butter and honey or jam (sometimes brioche), along with café au lait (also called café crème), or black coffee, or tea and rarely hot chicory. Children often drink hot chocolate in bowls or cups along with their breakfasts. Croissants, pain aux raisins or pain au chocolat (also named chocolatine in the south west of France) are mostly included as a weekend treat. Breakfast of some kind is always served in cafés opening early in the day. There are also savoury dishes for breakfast. An example is le petit déjeuner gaulois or petit déjeuner fermier with the famous long narrow bread slices topped with soft white cheese or boiled ham, called mouillettes, which is dipped in a soft boiled egg and some fruit juice and hot drink. Another variation called le petit déjeuner chasseur, meant to be very hearty, is served with pâté and other charcuterie products. A more classy version is called le petit déjeuner du voyageur, where delicatessens serve gizzard, bacon, salmon, omelet, or croque monsieur, with or without soft boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice. When the egg is cooked sunny side over the croque monsieur, it is called a croque madame. In Germinal and other novels, Émile Zola also mentioned the briquet: two long bread slices stuffed with butter, cheese and or ham. It can be eaten as a standing/walking breakfast, or meant as a "second" one before lunch. In the movie Bienvenue chez les Ch'tis, Philippe Abrams (Kad Merad) and Antoine Bailleul (Dany Boon) share together countless breakfasts consisting of tartines de Maroilles (a strong cheese) along with their hot chicory.

Le déjeuner (lunch) is a two hour mid day meal or a one hour lunch break In some smaller towns and in the south of France, the two hour lunch may still be customary Sunday lunches are often longer and are taken with the family. In large cities, a majority of working people and students eat their lunch at a corporate or school cafeteria, which normally serves complete meals as described above; it is not usual for students to bring their own lunch to eat. For companies that do not operate a cafeteria, it is mandatory for employees to be given lunch vouchers as part of their employee benefits. These can be used in most restaurants, supermarkets and traiteurs; however, workers having lunch in this way typically do not eat all three courses of a traditional lunch due to price and time constraints. In smaller cities and towns, some working people leave their workplaces to return home for lunch. An alternative, especially among blue collar workers, is eating sandwiches followed by a dessert; both dishes can be found ready made at bakeries and supermarkets at budget prices.

Le dîner (dinner) often consists of three courses, hors d'œuvre or entrée (appetizers or introductory course, sometimes soup), plat principal (main course), and a cheese course or dessert, sometimes with a salad offered before the cheese or dessert. Yogurt may replace the cheese course, while a simple dessert would be fresh fruit. The meal is often accompanied by bread, wine and mineral water. Most of the time the bread would be a baguette which is very common in France and is made almost every day. Main meat courses are often served with vegetables, along with potatoes, rice or pasta. Restaurants often open at 7:30 pm for dinner, and stop taking orders between the hours of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays.