Pork rillettes are classic French confit-like appetizers. Crab cakes are New Orleans-style with Creole seasoning. Mussels steamed in white wine sauce are seafood appetizers. Fried oysters Rockefeller are Southern twist with cornmeal breading
French cuisine includes both universal national dishes and regional specialties. Common dishes include chicken marengo, hachis parmentier, and baguettes. Traditional desserts feature madeleine, quiche, and various pastries
Guillaume Tirel (Taillevent) wrote Le Viandier in 14th century. 17th century saw shift away from foreign influences with La Varenne and Carême. French Revolution abolished guild system, allowing anyone to produce food. Escoffier created modern brigade system and Le Guide Culinaire in 1903
Onion soups have been known in France since Roman times. Medieval recipes included expensive spices like ginger and saffron. Soupe à l'oignon à la Paysanne was a peasant-style version in 18th century
Baguette is a French long, thin bread with a diameter of 5-6 cm. Typical length is 65 cm, maximum length is 1 m. Made from basic lean dough, defined by French law