French culinary arts

French culinary arts encompass a rich and diverse tradition of cooking that emphasizes technique, flavor, and presentation. Renowned for its precision, French cuisine includes classic dishes like coq au vin and ratatouille, as well as intricate pastries like soufflés and macarons. Fundamental techniques, such as sautéing and poaching, are taught in culinary schools worldwide. French cuisine also values the use of high-quality ingredients and elegant plating. It has greatly influenced global cooking styles and is celebrated for its role in the development of modern gastronomy, where art and science meet in the kitchen.