Cuisine
Different regions have different styles. In the north, butter and cream are common ingredients, whereas olive oil is more commonly used in the south.[364] Each region of France has traditional specialties: cassoulet in the southwest, choucroute in Alsace, quiche in the Lorraine region, beef bourguignon in Burgundy, Provençal tapenade, etc. France is most famous for its wines[365] and cheeses, which are often named for the territory where they are produced (AOC).[366][367] A meal typically consists of three courses, entrée ('starter'), plat principal ('main course'), and fromage ('cheese') or dessert, sometimes with a salad served before the cheese or dessert.
French cuisine is also regarded as a key element of the quality of life and the attractiveness of France. A French publication, the Michelin Guide, awards Michelin stars for excellence to a select few establishments.[368][369] The acquisition or loss of a star can have dramatic effects on the success of a restaurant. By 2006, the Michelin Guide had awarded 620 stars to French restaurants.[370]
In addition to its wine tradition, France is also a major producer of beer and rum. The three main French brewing regions are Alsace (60% of national production), Nord-Pas-de-Calais, and Lorraine. French rum is made in distilleries on islands in the Atlantic and Indian oceans.[371][372]