French cuisine is a style of cooking originating from France, that has developed from centuries of social and political change. In the Middle Ages Guillaume Tirel (a.k.a. Taillevent), a court chef, authored 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 Carême, 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 and appellation d'origine contrôlée (AOC) (regulated appellation) laws.
French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine, however Escoffier left out much of the regional culinary character to be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.
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