The cuisine I chose for my Senior Culinary Art Project is French because it got my attention the most, and classical French cooking techniques are used worldwide in cuisine.  I also picked French cuisine because of how elegant and perfect-looking French food looks and probably tastes just as delicious. 

There are three classes of French cuisine,  Haute Cuisine, provincial cuisine, and Nouvelle cuisine. Haute cuisine is considered high-level cuisine, gourmet ingredients, or imported or rare foods that are usually showcased. Provincial-style cuisine is another term for  “peasant food”; it's mostly farm or country-style cuisine. Most of the cuisine originated from the land, from the simple beginnings of farming and peasant cookery. Nouvelle cuisine is mostly focused on the food's presentation, the dishes are more delicate and very detailed when it comes down to presentation.