French cuisine is a cuisine originating from France. In the Middle Ages, Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of Medieval France. In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carme, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations. French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France.
Contributions by David.Monniaux, Olivier, and 220.127.116.11.