French cuisine
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French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of
A nouvelle cuisine presentation
French haute cuisine presentation
French wines are usually made to accompany French cuisine.
John, Duke of Berry enjoying a grand meal. The Duke is sitting with a cardinal at the high table, under a luxurious baldaquin, in front of the fireplace, tended to by several servants, including a carver. On the table to the left of the Duke is a golden salt cellar, or nef, in the shape of a ship; illustration from Très Riches Heures du Duc de Berry, circa 1410.
Lyonnaise cuisine
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Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions.
Pink praline at the Halles de Lyon-Paul Bocuse
Gargantua and "Pilgrims eaten in salads," illustration Gustave Doré, 1873.
The author Stendhal.
Chef Paul Bocuse