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French cuisine is taught to aspiring chefs in every cooking school as the basis of learning the fundamentals of cooking. Basic techniques of French cuisine carry over to every other style of cooking. French cuisine is regional, seasonal and traditional, with an emphasis on the best ingredients available. French foods have become commonplace in American restaurants, including omelettes, crepes, baguettes, French onion soup, quiche and croissants.

History of French Cuisine
Since the Middle Ages, France has placed a great importance on food. Grand banquets were an important part of the aristocratic life. Many courses were served at once, with highly seasoned foods accompanied by sauces, wines, cheeses and sweets. The way food was artistically presented in addition to the way it tasted was important in French cuisine. The markets in France were and continue to be a part of everyday life, and purveyors of raw and cooked foods are considered the backbone of French cuisine.

Haute Cuisine
Haute cuisine, or "high cuisine" as it is also known as, was brought into the 20th century by Georges Auguste Escoffier, who adapted chef Marie-Antoine Careme’s work, La Cuisine Classique (1856) and organized it into what we know now as modern French cuisine. Escoffier, in his book Le Guide Culinaire, influenced the way modern restaurants are run and introduced the concept of stations in the kitchen. These stations allow food to be prepared quickly and efficiently. He is also credited with the organization of the modern structure of the meal.