French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le...

Haute cuisine (French: [ot kɥizin]; lit. 'high cooking') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation...

Nouvelle cuisine (French: [nuvɛl kɥizin]; lit. 'new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique...

The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is...

English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for "style of cooking", as originally derived...

In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces –...

French Guianan cuisine or Guianan cuisine is a mixture of Creole, Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of...

Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported...

California fusion cuisine has been influenced by French cuisine, American cuisine, Italian cuisine, Mexican cuisine, Chinese cuisine, among other food...

Dominica cuisine Dominican Republic cuisine Floribbean cuisine French Guianan cuisine Grenadian cuisine Guyanese cuisine Haitian cuisine Jamaican cuisine Martinican...