Traditional French culture places a high priority on the enjoyment of food. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of "haute cuisine". Escoffier's major work, however, left out much of the regional character to be found in the provinces of France. Gastro-tourism and the "Guide Michelin" helped to bring people to the countryside during the 20th century and beyond, to sample this rich "bourgeois" and peasant cuisine of France. Basque cuisine has also been a great influence over the cuisine in the southwest of France.