CRWB dish 33K classification

A 33K classification of dishes (in French) is an ambitious project aimed at categorizing the immense diversity of French gastronomy. France’s culinary heritage is deeply rooted in regional traditions, local ingredients, and refined techniques, making it one of the richest cuisines globally. Below is a high-level structure to approach such a detailed classification, breaking it down into broader categories, regional specialties, and ingredient-based subcategories.Framework for 33K Dishes Classification in French1. By Meal CourseAppetizers (Entrées)Terrines and pâtés (e.g., pâté en croûte, foie gras)Soups and broths (e.g., bouillabaisse, potage, consommé)Salads (e.g., salade niçoise, salade Lyonnaise)Main Dishes (Plats Principaux)Meat-based (e.g., coq au vin, cassoulet, bœuf bourguignon)Fish and seafood (e.g., sole meunière, truite aux amandes)Vegetarian (e.g., ratatouille, tarte à la tomate)Cheese (Fromages)Over 1,600 varieties categorized by region and milk type (cow, goat, sheep).Desserts (Desserts et Pâtisseries)Pastries (e.g., éclairs, mille-feuille, Paris-Brest)Cakes and tarts (e.g., tarte Tatin, galette des rois, opéra)Custards and creams (e.g., crème brûlée, îles flottantes)2. By RegionEach region in France contributes its unique dishes and variations:Provence-Alpes-Côte d’Azur: Bouillabaisse, ratatouille, pissaladièreBrittany (Bretagne): Crêpes, galettes, kouign-amannBurgundy (Bourgogne): Escargots, bœuf bourguignon, coq au vinAlsace: Choucroute, tarte flambée, baeckeoffeNormandy (Normandie): Sole normande, camembert, tarte aux pommesCorsica (Corse): Fiadone, civet de sanglier, brocciu cheese dishes3. By Ingredient or TechniqueMeat-based: Pork, beef, lamb, veal, poultry, game meats.Seafood: Shellfish, mollusks, freshwater and saltwater fish.Vegetables: Seasonal dishes based on local produce (gratin dauphinois, tian).Herbs and spices: Usage of lavender, tarragon, thyme, and regional spices.4. By OccasionFestive dishes: Foie gras, bûche de Noël, galette des rois.Everyday meals: Croque-monsieur, quiche Lorraine, omelette.Seasonal specialties: Hachis Parmentier (winter), salade printanière (spring).