French cuisine worldwide - statistics and facts
“Amuse-bouche,” “bain-marie,” “flambé”… Chances of stumbling on such words are pretty high when opening a cookbook, or reading a food blogger’s recipes online. Indeed, French cuisine stands as one of the foundational influences in global culinary culture. Known for its emphasis on quality and technique, dishes like soufflé, coq au vin, and crème brûlée, as well as staples such as croissants, baguettes, and macarons have become widely recognized around the world. But what makes French cuisine endure the tests of time and ever-changing food trends?
Preservation and promotion are other factors explaining the staying power of French cuisine worldwide. Institutions like Le Cordon Bleu, with star students such as Julia Child, educate thousands of students from various countries in the traditional methods developed on French soil decades or even centuries ago. The famous Michelin guide, and the stars it awards, is another of the several irons in the fire of French cuisine promotion.
Built on traditional culinary practices, the export of high-quality food products, and its cultural importance, French cuisine’s influence remains significant on the global stage. And while its approach continues to evolve and adapt, French cuisine remains a reference point for Michelin-starred or bistro chefs, and food enthusiasts worldwide.
The French touch
The globalization of French food is not just about specific dishes or techniques, but also about the philosophy of French cooking - which emphasizes the joy of sharing meals and celebrating food’s connection to culture. Dishes such as ratatouille and bouillabaisse underly these key aspects while they also reflect the rich regional diversity within the French culinary landscape.Preservation and promotion are other factors explaining the staying power of French cuisine worldwide. Institutions like Le Cordon Bleu, with star students such as Julia Child, educate thousands of students from various countries in the traditional methods developed on French soil decades or even centuries ago. The famous Michelin guide, and the stars it awards, is another of the several irons in the fire of French cuisine promotion.
Baguettes beyond borders
The impact of French cuisine extends beyond its techniques to the export of French food products. France is one of the largest exporters of wine, cheese, and other specialty food items. In 2022, French wine exports were valued at over 12.3 billion euros. French cheeses such as Brie and Camembert, as well as products like foie gras and artisanal bread, are in high demand internationally. These exports contribute to France’s role in global culinary markets, reinforcing its presence and influence in kitchens and restaurants around the world.Built on traditional culinary practices, the export of high-quality food products, and its cultural importance, French cuisine’s influence remains significant on the global stage. And while its approach continues to evolve and adapt, French cuisine remains a reference point for Michelin-starred or bistro chefs, and food enthusiasts worldwide.
