Page "French cuisine" Paragraph 4

In the Middle Ages, Guillaume Tirel Taillevent, a court chef, wrote Le Viandier, one of the earliest recipe collections of Medieval France.

In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carême, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine.

Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d ' origine contrôlée ( AOC ) ( regulated appellation ) laws.