French toast was one of my favorite breakfast foods when I was little. Dieting can be hard, especially when you can not enjoy many of the foods that you love. Here is a twist on the traditional french toast recipe, that once used to be high in fat. With just a few modifications you can turn french toast into a healthy food. I make this for my husba

Are you ready to try French food...REAL French food? This isn't fear factor, but you may begin to think so when you try this place out. Not only do they have some of the best wines in France, but they also have some of the most traditional French food as well.

When Escoffier began to catalog his culinary expertise into books in a sense he created many standards for recipes and methods to prepare food in the French tradition. By doing so he modernized the culinary arts and made it possible for the common man to prepare dishes like he could.

Think you have what it takes to eat French food... REAL French food? Then try Le Louis Vins, a traditional bistrot on a quiet street between the Panthéon and busy Boulevard...

Think you have what it takes to eat French food... REAL French food? Then try Le Louis Vins, a traditional bistrot on a quiet street between the Panthéon and busy Boulevard St-Germain. Although most of the menu offers your classic French courses, sometimes with a twist, some of the dishes are, shall we say, a wee-bit traditional?

French cuisine is a style of cooking derived from the nation of France. Arguably considered to be the world's most refined cuisine, it evolved from centuries of social and political change. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined techniques, beginning with François Pierre La Varenne and further developing with the famous chef of Napoleon Bonaparte and other dignitaries, Marie-Antoine Carême.French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the Guide Michelin helped to bring people to the countryside during the 20th century and beyond, to sample this rich bourgeois and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France.Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Appellation d'origine contrôlée (AOC) (regulated appellation) laws.