टेम्पलेट:Selected article/doc

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{{Selected article
| image   = Coq au vin.jpg
| size    = 
| caption = Coq au vin, a typical dish in French cuisine.
| text    =
'''French cuisine ''' is a style of cooking derived from the nation of [[France]]. It evolved from ...
| link    = French cuisine
}}

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French cuisine is a style of cooking derived from the nation of France. It evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.