As far back as the 1500s, it is acknowledged that French cuisine has been impacted by three aspects:



1. The incursions of Celtic Gauls resulted in the partition of land holdings, and the initiation of agricultural operations.

2. The conquering Romans who pioneered cheese making.

3. The marauding Moors who brought in goats to France.

The Moorish impact held sway over the ingredients and cooking techniques in France. It is quoted the first French cookery books were greatly influenced by the exotic Moorish flavor.

The earliest known groundwork for the present day French recipes has been established as far back as the 1500s. In this period, "haute cuisine" has been brought to French courts by a woman called Catherine de Medici, an Italian. Down the years, chefs have perfected the art of this style of cooking. The Italian inspiration has greatly changed French culinary recipes, the techniques, ingredients, and serving style.

The Medici cooks brought about the use of butter, truffles, artichokes, innovative dishes, and cooking styles. The distinction between spicy and sugary dishes was also pioneered by them.

In the year 1652, French culinary recipes progressed to using mushrooms, truffles, and spices to set off and enrich the flavor of food. The classical thick sauces gave way to delicate stocks and sauces, whereas meat is usually served in its own juice. At that time, a French cook called La Varenne, authored the first cookery book on French cuisine, with dishes listed alphabetically, together with cooking directions for vegetables.

At present, French cuisine is based on the variations of the many regions of France. With each region being known for its celebrated culture, cuisine in France can be broadly classified into three categories:

1. French culinary recipes based on the northern regions of the nation comprises of trouts, pikes, salmon and birds. Meat dishes and tarts generally contain fruit. The famous Calvados and Camembert cheeses are also included in the preparation of their food.

2. French cuisine based on the regions of Central France is renowned throughout the country. The popular ingredients used in their dishes are red wine and garlic butter added to chicken or beef. The motivation to prepare innovative and home cooked food comes from Burgundy wines of this particular region. Homemade dishes are very central to this area of France.

3. French culinary recipes influenced by the southern regions of the nation comprise of olive oil, aubergines, tomatoes, Roquefort cheese, wild mushrooms, and garlic. In addition, the exotic range of seafood of this region greatly augments the reputation of its food.

Across the word, delectable French cuisine graces the menu of many of the famous restaurants and hotels.