Franceisoneoftheworld'sthreelargestcookingkingdom.ThemaincharacteristicsofFrenchcuisineisthematerialofcompositeflavor(saucesauce)makingveryfastidious,hasbeenveryfresh,eventherearemanyfoodiseatenraw.Commonlyusedcookingmethodshaveroasted,fry,Tun,Fried,stewed,stewed,disheslayparticularstresson,richandcrispfat,talk,thetastesalty,sweet,bouquettogivepriorityto.Meatdisheswillalwaysaccompaniedbyavarietyofvegetableswithfive.Ontheuseofwinetastethestereotypes,cookedfoodmustusewhatwhatwine.France'smostfamousfoodgourmetisgooseliversauce,itwithblackfungus(trufflebacteria),blackcaviarcalledthefood.TheFrenchmealtimesdrinkingalsoisveryexquisite,whatkindoffoodtoeatwithwhichwine.Thespecificationiswhatkindoffoodtoeat,aredoomedtowhichabreweryinwhichthewineinthenameoftheyearwhichwine,oritcannotbecalledahighstandard.Generalineatingvegetablesbeforedrinkaglassofwineorwhiskytastythinkofanaperitif,eatfishwantdrinksourdrywine,todrinkredwinewithmeat.FrenchfoodininternationalespeciallyEuropeanfoodseveralcenturyaltardominant,the16thcenturyHenryiiandHenryivsuccessivelyandtheRomanmarriage,Romanfoodsystem,foodwasintroducedintothewind,especiallyoutofcourtchefcookingthevirtuosity,makeFranceonfoodpursuitisluxurious,payattentiontoostentationandextravagance,cookingtechnologyanddeveloprapidly.TheFrenchrevolutionthatFrancesocialpoliticalandeconomicupheavalandgiantsofthearistocracyareemployedbychefrestaurant.Theycompetewithcookingskill,andalotofcelebritychefs,andbringingtheFrenchcookingtendtobeuniqueposition.The60sthcenturyFrenchsomeprestigiouscookanewschoollawvegetabletrend,proposedthe"Freecookingfood"(Free-cooking)calledon,wanttochangebeforetheFrenchcookingaresofocusedontraditionalconstraints,advocatechangewithTheTimes,cookingshouldbeimproved,emphasizethemanyfoodneednotcookedtoolong,shortenthecookingtimetokeepwiththedelicateflavorsofthefood,toothickgreasyfoodgraduallyreduce,lightfoodmorerelevant,winningmorepopular.