French cuisine refers to different gastronomic styles derived from the French tradition. It has evolved over the centuries also following the social and political changes of the country. The Middle Ages saw the development of the banquets, while, with the French Revolution, habits were modified with less systematic use of spices and with the development of the use of aromatic herbs and refined techniques, whose main champion is Careme. Some typical French dishes are omlette (famous dish made with fresh eggs and cheeses), escargot (snails, tasty and seasoned with parsley and butter), oysters (main dish that can be seen along the famous avenues of Paris), la soupe à l'oignon (onion soup, delicious and enchanting, is a dish that prides itself on the glory of French cuisine), la quiche (it looks like a savory pie, with eggs, vegetables and bacon), foie gras (defined by French law as "duck or goose liver made fat by force feeding", is one of the most famous products of French cuisine), boeuf bourguignon (Burgundian beef is a meat stew in Burgundy wine and is a traditional dish of Burgundy cuisine). In France, particularly during festivities, dinner is very important. On the table the portions are classified as: entreèe, le plat principal, les fromages ou desserts. Depending on the region, turkey, duck and beef may represent the main dish that is usually anticipated with the classic foie gras. All of this dishes are accompanied by excellent wines and with a selection of "very fragrant" French cheeses.