French cooking is considered by many to be the standard against which all other cuisines are measured

January 20, 2011

French cooking is considered by many to be the standard against which all other cuisines are measured (it is also referred to as haute cuisine). This standard was introduced into the French courts by Catherine de Medici in the 1500s, and later perfected by Auguste Escoffier (1846-1935), who is considered the Father of French Cooking.
Nouvelle Cuisine, which became popular in the 1970s, was in reaction to the rich cooking of classic French cuisine. This new cuisine has a healthful cooking philosophy: crisply cooked vegetables, and fruit based sauces as opposed to flour and cream sauces. From classic French cooking to Nouvelle Cuisine, and the many French regional cooking styles, there is something to satisfy just about every palate.
Dining at French restaurants is easy, once you know the rules of the road, or menu as the case may be. According to Steve Ettlinger, author of The Restaurant Lover’s Companion, “French meals consist of small portions of food served in a definite sequence of courses…Many restaurants offer a prix-fixe menu, consisting of a series of courses from a set menu at a set price.”

Source: http://www.sallybernstein.com/food/cuisines/france/