French cuisine is the cooking tradition of France, historically organized around technique, seasonal ingredients, and refined presentation. It took shape from the Middle Ages onward as the country's regional cuisines developed, and was later codified into the classical, technique-driven style associated with French culinary training. Butter, cream, and reduced sauces are common building blocks, applied through techniques like sautéing, braising, and poaching to meat, vegetables, and seafood; well-known dishes include coq au vin, boeuf bourguignon, bouillabaisse, quiche, and crème brûlée. It has influenced professional cooking worldwide, including the vocabulary and technique taught in most Western culinary schools, and continues to evolve through contemporary and fusion approaches while keeping its classical base.