France is reputed to be the home of gastronomy. With a reputation for fine food and wine, France does not disappoint.

The Middle Ages brought lavish banquets to the French upper classes. Food in those days was heavily seasoned whereas the era of the French Revolution saw a move toward fewer spices and more liberal use of herbs.

In the 20th century, Georges Auguste Escoffier introduced the modern version of haute cuisine. Gastro-tourism and the Michelin Guide brought people to the French countryside during the 20th century and beyond, to sample the more simple peasant cuisine.

To this day, ingredients and dishes vary by region. Many dishes that were once regional have proliferated in different variations across the country. Cheese and wine are a major part of the cuisine, playing different roles both regionally and nationally with their many variations.

In the north can be found exciting seafood dishes as well as thick stews, for this area is the colder part of the country. By contrast, high quality fruits and young vegetables are on the menu in the Loire Valley. Burgundy is known for its wines, and Provence and Cote d'Azur are famous for their herbs and citrus fruits. Goats' cheese, lamb and beef are also popular in this part of the country and in winter, truffles are on the menu. The Alpine regions have their own speciality cheeses and in this region are the Chartreuse Mountains where the famous liquor Chartreuse is produced in a monastery.