Exquisite cuisine has played an important role in France for hundreds of years. French cooking as it exists today largely began to develop in the 17th century, and today the nation's culinary influence extends across the globe. The nation's unique food culture is so well-known that France has become home to a bustling gastro-tourism industry, with many travelers coming to France annually primarily to taste the delicacies found throughout France.

France has a plethora of different plates and dishes, each of which are typical of a certain region in the nation. Several dishes have further evolved into "national" dishes. This trend began to develop in the Middle Ages, when Paris became the center of the culinary world in France. The capital city's incredible markets, chefs, and restaurants began to develop in that period, foreshadowing the country's future. France's unique "atelier" system for those involved in the processes of food creation also developed in this period.

In addition to the unique dishes and plates available throughout France, the nation has developed many systems of classification and differentiation for restaurants and workers. In addition to the aforementioned "atelier" system, restaurants in France are classified based on what foods they serve and the type of wait staff found in the establishment. Amongst the many different classifications are bistros, restaurants, bars, and "bistrot à vins." France is also responsible for much of the kitchen staff structure used across the globe, where kitchen workers are named according to their function in the food preparation process.

Regardless of whether you're in search of a delicious pastry delight or a beautiful glass of wine, France is truly an all-inclusive destination. The nation's unique culinary processes have cemented the nation's place in the history of food. It is that very history that has inspired millions "au travers" the rich flavors of French cuisine, and which continues to impact the world's understanding of "haute cuisine."