French Cuisine: French cuisine is considered as one of the most sophisticated and elegant cuisine, it is characterized by its extreme diversity, and is known for numerouses sauces, which all derive from four main sauces, namely Spanish, velvety, béchamel and the tomato sauce, this cuisine it's knows for the variety and delicacy in dishes. Characteristic of French cuisine is the use of pasta and rice as accompaniments dishes.

Each region of France has its own characteristic cuisine, we can distinguish a more Mediterranean cuisine in southern France, and a more Central-European one in northern France. The cuisine of North suffers Belgian influence and is based on potatoes, pork and beer. The Eastern cuisine (Alsace and Lorraine), influenced by the German, is made of lard, pork, sausages, beer and cabbage, the specialty is the most famous choucroute, prepared with cabbage, white wine, juniper, sausages and pork. Brittany is famous for seafood, garlic and shallots, butter and crêpe, while Normandy is famous for apples, which makes the famous liquor Calvados. Burgundy is famous for its wines, but also for snails (les escargots de Bourgogne). The cuisine of southwest uses fat goose, goose liver, mushrooms and armagnac (a distinctive kind of brandy), the regional dish is the cassoulet, a stew prepared with goose legs cooked at low temperature in oil (confit d'oie), sausage and white beans. The cuisine of Southeast uses olive oil, tomatoes, herbs, the most popular dishes are the bouillabaisse (fish soup) and les farcis à la provençale (zucchini, onions, stuffed tomatoes), and rouille, a dressing for fish soup made of saffron and paprika. The Corsican Cuisine uses olive oil, chestnut flour, cheese, sausages. Immense it's the cheese gastronomic patrimony (goat cheeses, cow cheeses (Comte, Morbier), and the Normandy cheeses (Brie, Camembert); and of excellence is the wine patrimony of France (Champagne, Burgundy, Bordeaux). Between the cakies more known: Bignè, Croissant, Crème Brûlée, Crêpes, Pain au Chocolat.

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