Appellation d'origine protégée (Switzerland) Appellation d'origine protégée (Switzerland) In Switzerland, the appellation d'origine protégée (AOP, protected designation of origin) is a geographical indication protecting the origin and the quality of traditional food products other than wines (wines have another label called "appellation d'origine contrôlée", AOC). In the past, the "appellation d'origine contrôlée" certification was used for both wines and other food products. In 2013, to match the system of the European Union, the "appellation d'origine contrôlée" was replaced by the "appellation d'origine protégée" for agricultural products other than wine. The appellation d'origine protégée (AOP, protected designation of origin) certifies that "everything, from the raw
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