French cuisine across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's "intangible cultural heritage". In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called "service en confusion", or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick,
L'Auberge Espagnole him. He subsequently runs away on his first day on the job and pursues his dream to become a writer, recounting the story of his experiences in the "Auberge Espagnole". The phrase "auberge espagnole" literally means "Spanish inn" or "Spanish hotel". It is a French idiomatic expression originally referring to a place where you can only eat what you bring and by extension, a place or situation where you only find what you brought. A second, more neutrally connoted and recent interpretation of the phrase is a dinner diversified by the fact that each guest has contributed some part of