<Ul> <Li> </Li> <Li> </Li> <Li> </Li> </Ul> <P> French cuisine consists of the cooking traditions and practices from France . </P> <P> In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France . During that time, French cuisine was heavily influenced by Italian cuisine . 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 (AOC) (regulated appellation) laws . </P> <P> French cuisine was codified 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 . Gastro - tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century . Gascon cuisine has also had great influence over the cuisine in the southwest of France . Many dishes that were once regional have proliferated in variations across the country . </P>

Origin of classical development of modern french cuisine
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