Appellation d'origine contrôlée Appellation d'origine contrôlée The appellation d'origine contrôlée (AOC; ; "protected designation of origin") is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau "Institut national des appellations d'origine", now called Institut national de l'origine et de la qualité (INAO). It is based on the concept of "terroir". The origins of AOC date to the year 1411, when Roquefort was regulated by a parliamentary decree. The first French law on viticultural designations of origin dates to August 1, 1905, whereas the first modern law was
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