It is by her presence that the civilized dining experience was elevated in France, which gave a decisive influence on the future of its cuisine.2 This initial influence was seconded by the great strides of chef Francois de La Varenne in 1600s who created sauces that later became the basis of haute cuisine, a precise and skilled artistry. A five-volume publication of Marie Antoine Careme set the standards for classic French cooking in the early 1800s, which was later modernized and perfected by Georges Auguste Escoffier.3 Escoffier, with his creativity, came up with thousands of recipes and helped making known the French cuisine through his publication. At present, there are two prestigious cooking schools named after Varenne and Escoffier; namely, La Varenne in Burgundy and the Ritz-Escoffier Ecole de Gastronomie Francaise in Paris, respectively.4
Currently, France consists of as many as thirty different food regions, which is partially caused by geographical diversification. Italy lies to the southeast of France, from where Catherine de Medici originated and to which Provencal cuisine has strong ties. To the southwest, Basques cooking emerged as a wonderful fusion of French and Spanish cuisines. In the northern regions of France emerged Belgium influences to the French cuisine, fitting the exceptional taste of people in this region. Meanwhile, Alsacian food prevails in the northeast, apparently with German influences. The position of Switzerland in the east made French countryside become best known for its cheese specialties, while southern French food across the Mediterranean exhibits North African influences of the French cuisine. All these influences demonstrate the geographical factors leading to a country to develop distinct regional cuisines in several of its regions.
The rich history of France in terms of development of its cuisines alongside the flexibility of its people in various regions to integrate French cuisines with neighboring those of countries are sufficient to conclude that in terms of this historical criterion, the French chefs are better than other chefs in the world.
French cuisine is highly creative, and this creativity has been what it is known for. The dishes trout amandine, lobster brisque and chateaubriand are served in a casual, yet elegant manner, as well as a perfectly roasted rack of lamb with side tripping presented creatively to suit the savory taste of the diner.5 Varying food textures and colors are employed in creative and beautiful presentations, which are emphasized in the French cuisine. French cuisines normally follow a standard, on which this creativity is based. To demonstrate, a French lentil salad is given a new twist by eschewing chervil for minced fresh cilantro, with a bit of soy sauce and fresh fava beans for contrast,6 emphasizing color and design. French's standards for creativity of presentation make its chefs constantly aware of the rules in cuisine