French cuisine consists of cooking traditions and practices from France, known for many rich sauces. Guillaume a court chef, wrote Le Viandier, one of the earliest recipe collections of Medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs Francois Pierre La Varenne and Marie-Antoine Careme spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d’origine controlee (AOC) (regulated appellation) laws. French cuisine was codified in the 20th Century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France.