To bring out the flavour in French food, the French use herbs de provence and vinegar, and condiments such as, Espangnole and Red Sauce. In particular, wines are critical and help to balance out the flavour so as to complement and improve the sensory notes of the food. In France, they do not use rice but instead they use gnocchi, pasta, potatoes and baguettes as they feel that the texture and flavour of rice is unflattering when paired with escargots or beef Bourgignon.