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French gastronomy - Culture

Gastronomy is the art of good food.

In 2010, French gastronomy became a World Heritage of Humanity

Cuisine is culture!

According to such great French chefs as Paul Bocuse, Alain Ducasse and Pierre Troisgros, cuisine is culture.
Fine dining may be about high-quality food but it also encompasses the notion of a traditional way of celebrating an event: a birth, wedding, birthday or professional success.

What does this involve?

A table is laid attractively.
High-quality produce is chosen.
A range of courses and drinks are served: appetizers, starter, main course, cheese course, dessert, after-dinner drinks.
Wines are "married" with dishes.

One gastronomy, many cuisines

We talk about French gastronomy in the singular, but there are, in fact, many different French cuisines. Each region has its specialities. For example, crêpes come from Brittany and Comté cheese from Franche-Comté.

What's more, foreign fare and cooking habits are very much a part of French people's day-to-day menus. We like to eat couscous, spring rolls, pizza and even brunch on Sunday mornings! Leading chefs sometimes draw inspiration from foreign cuisines.

Restos à la carte
This memo is part of the workshop
Restos à la carte

He said

Appetite comes by eating ... Thirst goes away by drinking.

François Rabelais

Did you know?

In 2010, French gastronomy became a World Heritage of Humanity.

And elsewhere?

To date, Mexican cuisine and Mediterranean cuisine have also become World Heritages of Humanity

Did you know?

Different desserts are served at different times of year: a galette des rois (puff-pastry almond cream pie) in January, crêpes for Candlemas in February and a bûche (dessert in the shape of a log) for Christmas in December.

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