gastro-tourism and the "guide michelin" helped to make people familiar with the rich bourgeois and peasant cuisine of the french countryside in the 20th century. gascon cuisine has also had great influence over the cuisine in the southwest of france. many dishes that were once regional have become common all over the country. cheese and wine are a major part of the cuisine, playing different roles regionally and nationally. in the north of france, people often prefer to use butter to cook. in the south, they prefer olive oil and garlic. in france, each region has its own special dish; choucroute in alsace, quiche in lorraine, cassoulet in the languedoc-roussillon, and tapenade in provence-alpes-côte d'azur.