page_title: French cuisine
section_title: Champagne, Lorraine, and Alsace
hierarchical_section_title: French cuisine / Regional cuisine / Champagne, Lorraine, and Alsace
caption_attribution_description: The first example of a carte gastronomique at the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).
context_page_description: French cuisine consists of the cooking traditions and practices from France.
  French cuisine developed throughout the centuries influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coastlines of the Atlantic, the Channel and of course inland. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and appellation d'origine contrôlée laws.
  French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks.
context_section_description: Game and ham are popular in Champagne, as well as the special sparkling wine simply known as Champagne. Fine fruit preserves are known from Lorraine as well as the quiche Lorraine. Alsace is influenced by the German cuisine, especially the one from the Palatinate and Baden region. As such, beers made in the area are similar to the style of bordering Germany. Dishes like choucroute (the French word for sauerkraut) are also popular. Many "Eaux de Vie" (alcoholic distillation) also called schnaps is from this region, due to a wide variety of local fruits (cherry, raspberry, pear, grapes) and especially prunes (mirabelle, plum).[9]:259,295
caption: "Carte Gastronomique de la France" belong to the outset of the "Cours Gastronomique" by Charles Louis Cadet de Gassicourt (1809).
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