French Cuisine

French cuisine established the techniques, vocabulary, and structure of professional Western cooking. Auguste Escoffier's codification of the classical repertoire (sauces, stocks, brigade system) in the late 19th century became the global standard for restaurant kitchens. French culinary terms — sauté, flambé, julienne, mirepoix, chiffonade, roux — are used worldwide. The Michelin Guide (founded 1900) created the global framework for evaluating restaurants. French gastronomy was declared a UNESCO Intangible Cultural Heritage in 2010 — the first national cuisine to receive this status. The tradition of the 'multi-course meal' with appropriate wine pairings originated in France. Nouvelle cuisine (1970s) revolutionized cooking by reducing heavy sauces and emphasizing fresh ingredients and presentation.