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.

DOI Link: 
10.21227/w2hb-ra39
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[1] Frederic Andres, "CRWB dish 33K classification", IEEE Dataport, 2025. [Online]. Available: http://dx.doi.org/10.21227/w2hb-ra39. Accessed: Mar. 27, 2025.
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doi = {10.21227/w2hb-ra39},
url = {http://dx.doi.org/10.21227/w2hb-ra39},
author = {Frederic Andres },
publisher = {IEEE Dataport},
title = {CRWB dish 33K classification},
year = {2025} }
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T1 - CRWB dish 33K classification
AU - Frederic Andres
PY - 2025
PB - IEEE Dataport
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Frederic Andres. (2025). CRWB dish 33K classification. IEEE Dataport. http://dx.doi.org/10.21227/w2hb-ra39
Frederic Andres, 2025. CRWB dish 33K classification. Available at: http://dx.doi.org/10.21227/w2hb-ra39.
Frederic Andres. (2025). "CRWB dish 33K classification." Web.
1. Frederic Andres. CRWB dish 33K classification [Internet]. IEEE Dataport; 2025. Available from : http://dx.doi.org/10.21227/w2hb-ra39
Frederic Andres. "CRWB dish 33K classification." doi: 10.21227/w2hb-ra39