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October 2011: Portal:France/Featured article/2011/10
The France national rugby union team represents France in rugby union. They compete annually against England, Ireland, Italy, Scotland and Wales in the Six Nations Championship. They have won the championship outright sixteen times, shared it a further eight times, and have completed nine grand slams.
Rugby was introduced to France in 1872 by the British, and on New Year's Day 1906 the national side played its first Test match — against New Zealand in Paris. France played sporadically against the Home Nations until they joined them to form a Five Nations tournament (now the Six Nations Championship) in 1910. France also competed in the rugby competitions at early Summer Olympics, winning the gold medal in 1900 and two silver medals in the 1920s. The national team came of age during the 1950s and 1960s, winning their first Five Nations title outright in 1959. They won their first Grand Slam in 1968. Since the inaugural World Cup in 1987, France have qualified for the knock-out stage of every tournament. They have reached the final three times, losing to the All Blacks in 1987 and 2011 and to Australia in 1999. France hosted the 2007 Rugby World Cup, where, as in 2003, they were beaten in the semi-finals by England.
France traditionally play in blue shirts with white shorts and red socks, and are commonly referred to as les tricolores or les bleus. The French emblem is a golden rooster imposed upon a red shield. Their alternative strip is composed of a white shirt and navy blue shorts and socks. French international matches are played at several venues across the country; the Stade de France in the Paris suburb of Saint-Denis is used for their games during the Six Nations, and they have a formidable home record at the Stade Vélodrome in Marseille where they have only lost twice, to Argentina in 2004 and to New Zealand in 2009.
November 2011: Portal:France/Featured article/2011/11
French cuisine (French: Cuisine française, is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel (a.k.a. Taillevent), a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France. In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carême, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d'origine contrôlée (AOC) (regulated appellation) laws.
French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. 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 across the country.
Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education.
December 2011: Portal:France/Featured article/2011/12
The Grande Armée (French for "the Great Army" or "the Grand Army") first entered the annals of history when, in 1805, Napoleon I renamed the army that he had assembled on the French coast of the English Channel for the proposed invasion of Britain and re-deployed it East to commence the Campaign of 1805 against Austria and Russia.
Thereafter, the name was used for the principal French army deployed in the Campaigns of 1806-07, 1812, and 1813-14. In practice, however, the term "Grande Armée" is used in English to refer to all of the multinational forces gathered by Napoleon I in his campaigns of the early nineteenth century (see Napoleonic Wars).
The first Grande Armée consisted of six corps under the command of Napoleon's marshals and senior generals. When Napoleon discovered that Russian and Austrian armies were preparing to invade France in late 1805, the Grande Armée was quickly ordered across the Rhine into Southern Germany, leading to Napoleon's victories at Ulm and Austerlitz.
The army grew in size as Napoleon's might spread across Europe. It reached its maximum size of 600,000 men at the start of the invasion of Russia against the Sixth Coalition in 1812. All contingents were commanded by French generals, except for a Polish and an Austrian corps. The huge multinational army marched slowly eastwards, with the Russians falling back before it. After the capture of Smolensk and victory in the Battle of Borodino, Napoleon and a large part of the Grande Armée reached Moscow on 14 September 1812; however, the army was already drastically reduced in numbers due to bloody battles with Russians, disease (principally typhus) and long communication lines. The army spent a month in Moscow, but was ultimately forced to march back westwards. Assailed by cold, starvation and disease, and constantly harassed by Cossacks and Russian irregulars, the retreat utterly destroyed the Grande Armée as a fighting force. As many as 400,000 died in the adventure and only a few tens of thousands of ravaged troops returned.
Napoleon led a new army to the Battle of Nations at Leipzig in 1813, in the furious defence of France in 1814, and in the Waterloo campaign in 1815, but the Napoleonic French army would never regain the heights of the Grande Armée in June 1812.