Vive La France! We may be biased?

But to us France remains the culinary capital of the world. A Country where the people no matter what there background still seek out the freshest produce from land & sea to the pleasures of the table. Each region has its own specialities. Acclaimed Chefs and Winemakers, Artisan butchers, bakers and cheese makers. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Gascon cuisine has also been a great influence over the cuisine in the southwest of France. 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 have proliferated in variations across the country. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.