section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: 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. 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 and cheeses, which are often named for the territory where they are produced (AOC). 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. 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.
  
  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.