Editing French cuisine (section)

==Beverages<span id="drinks"></span>==
In French cuisine, a beverage that precedes a meal is called an ''[[apéritif]]'' (literally: "that opens the appetite"), and can be served with an ''[[amuse-gueule]]'' (literally: "mouth amuser"). Those that end it are called ''[[digestif]]s''. During the meal, plates are served with water, wine or sometimes beer (''choucroute'' and beer, for example).

;''Apéritifs''

The ''apéritif'' varies from region to region: [[Pastis]] is popular in the south of France, [[Crémant d'Alsace]] in the eastern region. [[Champagne]] can also be served. [[Kir (cocktail)|Kir]], also called ''blanc-cassis'', is a common and popular ''apéritif''-cocktail made with a measure of ''[[crème de cassis]]'' (blackcurrant liqueur) topped up with [[white wine]]. The phrase ''kir royal'' is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as [[Beaujolais nouveau]], can also be presented as an ''apéritif'', accompanied by an ''[[amuse-bouche]]''. Some ''apéritifs'' can be [[fortified wine]]s with added herbs, such as [[cinchona]], [[gentian]] and [[vermouth]]. Trade names that sell well include [[Suze (drink)|Suze]] (the classic gentiane), [[Byrrh]], [[Dubonnet]], and [[Noilly Prat]]. Beer can also be an ''apéritif''. Other drinks are fruit juices or syrups for children.

;''Digestifs''

''Digestifs'' are traditionally stronger, and include [[Cognac]], [[Armagnac]], [[Calvados]], ''[[eau de vie]]'' and fruit alcohols.