Till the time the Bastille was stormed in the year 1789, nearly all French people were underprivileged farmers and their eating habits depend mostly on grains. Decades after, a higher group of people became known - the kind that supported good food as a sign of status in the community. Even with high cooking or grand cuisine being cooked in the private abodes of the privileged, everyone in the country is not healthy. At this period, 70% of the French farmers continued to suffer in scarcity and undernourishment.

The First World War indicated the start of modern cooking in France. Better transportation in the first half of the twentieth century share out the riches and local cuisine that had been separated in the past. Tourism expanded following the Second World War and promoted the importance of haute cuisine or high cooking at a reasonable price. At present, everyone can walk into a restaurant or a pub and experience a sizeable food serving.

Cafes and snack bars that can be seen everywhere mark the ground and French people can choose Croissants or Pain Poilane every day. There is a restaurant for everybody in France. Cooks concentrate on the flavour, appearance and excellence of the food. As authentic as it is, the French cuisine now stands for the French flag, as it gives chaste, almost religious, sensuous experience.