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Basil salmon terrine

Blini-Davidoff: Buckwheat cakes with caviar and onions

Potatoes Lyonnaise

A pot-au-feu, the traditional French stew

French food has influenced the style of cooking throughout Europe, and its chefs work in restaurants throughout the world.

The roots of modern haute cuisine lie in chefs like La Varenne (1615–1678) and the notable chef of Napoleon, Marie-Antoine Carême (1784–1833). These chefs developed a lighter style of food compared to the food of the Middle Ages. They used fewer spices, and more herbs and creamy ingredients.