French

Synonymous with excellence and excess, the French dining experience is the benchmark of class that most restaurants strive to emulate. From the Mitchelin starred restaurants of fashionable cities like New York and Las Vegas (see guide) to the roots of Caribbean and Creole cooking, you'll find that French “haute” cuisine has rubbed off on many a culture. Believe it or not, the 19th Century French Revolution played a major part in the evolution of French dining, giving birth to a style known as “gourmet” - lighter preparation and presentation of classic French recipes, fit for the aristocracy. Marie Antoine Carême is widely regarded the “Father of French Cuisine” having dedicated his life to the purification of French fayre, re-introducing native herbs and fromage products, like cheese. He also promoted the use of regionally cultivated fungi and wines into dishes, such as the popular Chicken Chasseur (chicken breasts soaked in a creamy, mushroom and wine sauce, sometimes enhanced with garlic.) Its alleged that France also started the craze of marinading meat – the stew-like Beef a la Bourguignon being a prime example. If you've ever sampled the “Burgundy” dish, you'll be familiar with the delicious richness red wine can bring. A visit to France is a rewarding culinary experience, not least because the French are reputed for being the finest bakers in the world. Slightly sweet and deliciously buttery, croissants are the perfect pairing with coffee for a continental breakfast, while pain au chocolat (an oblong, tubular croissant rolled with chocolate paste) is considered a modern treat to have with your cappuccino!