Appellation d'origine contrôlée Portugal's Denominação de Origem Controlada, Austria's Districtus Austria Controllatus, South Africa's Wine of Origin, and Switzerland's AOC-IGP are all similar to the French AOC system as well. It appears also that AOC influenced the development of the European Union's protected designation of origin (PDO) system. Switzerland has an "appellation d'origine contrôlée" certification for wines and an "appellation d'origine protégée" certification for other food products. Before 2013, the "appellation d'origine contrôlée" was used for all products. The United States' American Viticultural Areas also follows the model set by the French AOC. The United States Department of the Treasury's Alcohol and Tobacco
French cuisine contrôlée" (AOC) (regulated appellation) laws. French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the "Guide Michelin" helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting 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 proliferated in variations