France is one of the world's three largest cooking kingdom. The main characteristics of French cuisine is the material of composite flavor (sauce sauce) making very fastidious, has been very fresh, even there are many food is eaten raw. Commonly used cooking methods have roasted, fry, Tun, Fried, stewed, stewed, dishes lay particular stress on, rich and crisp fat, talk, the taste salty, sweet, bouquet to give priority to. Meat dishes will always accompanied by a variety of vegetables with five. On the use of wine taste the stereotypes, cooked food must use what what wine. France's most famous food gourmet is goose liver sauce, it with black fungus (truffle bacteria), black caviar called the food. The French meal times drinking also is very exquisite, what kind of food to eat with which wine. The specification is what kind of food to eat, are doomed to which a brewery in which the wine in the name of the year which wine, or it cannot be called a high standard. General in eating vegetables before drink a glass of wine or whisky tasty think of an aperitif, eat fish want drink sour dry wine, to drink red wine with meat. French food in international especially European food several century altar dominant, the 16 th century Henry ii and Henry iv successively and the Roman marriage, Roman food system, food was introduced into the wind, especially out of court chef cooking the virtuosity, make France on food pursuit is luxurious, pay attention to ostentation and extravagance, cooking technology and develop rapidly. The French revolution that France social political and economic upheaval and giants of the aristocracy are employed by chef restaurant. They compete with cooking skill, and a lot of celebrity chefs, and bringing the French cooking tend to be unique position. The 60 s th century French some prestigious cook a new school law vegetable trend, proposed the \"Free cooking food\" (Free-cooking) called on, want to change before the French cooking are so focused on traditional constraints, advocate change with The Times, cooking should be improved, emphasize the many food need not cooked too long, shorten the cooking time to keep with the delicate flavors of the food, too thick greasy food gradually reduce, light food more relevant, winning more popular. France is one of the world's three largest cooking kingdom. The main characteristics of French cuisine is the material of composite flavor (sauce sauce) making very fastidious, has been very fresh, even there are many food is eaten raw. Commonly used cooking methods have roasted, fry, Tun, Fried, stewed, stewed, dishes lay particular stress on, rich and crisp fat, talk, the taste salty, sweet, bouquet to give priority to. Meat dishes will always accompanied by a variety of vegetables with five. On the use of wine taste the stereotypes, cooked food must use what what wine. France's most famous food gourmet is goose liver sauce, it with black fungus (truffle bacteria), black caviar called the food. The French meal times drinking also is very exquisite, what kind of food to eat with which wine. The specification is what kind of food to eat, are doomed to which a brewery in which the wine in the name of the year which wine, or it cannot be called a high standard. General in eating vegetables before drink a glass of wine or whisky tasty think of an aperitif, eat fish want drink sour dry wine, to drink red wine with meat. French food in international especially European food several century altar dominant, the 16 th century Henry ii and Henry iv successively and the Roman marriage, Roman food system, food was introduced into the wind, especially out of court chef cooking the virtuosity, make France on food pursuit is luxurious, pay attention to ostentation and extravagance, cooking technology and develop rapidly. The French revolution that France social political and economic upheaval and giants of the aristocracy are employed by chef restaurant. They compete with cooking skill, and a lot of celebrity chefs, and bringing the French cooking tend to be unique position. The 60 s th century French some prestigious cook a new school law vegetable trend, proposed the \"Free cooking food\" (Free-cooking) called on, want to change before the French cooking are so focused on traditional constraints, advocate change with The Times, cooking should be improved, emphasize the many food need not cooked too long, shorten the cooking time to keep with the delicate flavors of the food, too thick greasy food gradually reduce, light food more relevant, winning more popular.