Table of Contents:
1. **Introduction**
  - Definition and Scope of Culinary Tourism
  - Significance of French Gastronomy
  - Objectives of the Study

2. **Historical Evolution of French Cuisine**
  - Medieval Influences
  - Renaissance Revival
  - Haute Cuisine Tradition

3. **Regional Diversity of French Cuisine**
  - Normandy: Seafood and Dairy Delights
  - Provence: Mediterranean Flavors and Aromas
  - Alsace: Germanic Influences and Culinary Fusion

4. **Iconic French Dishes and Ingredients**
  - Coq au Vin
  - Bouillabaisse
  - Foie Gras

5. **Culinary Tourism Infrastructure**
  - Michelin-Starred Restaurants
  - Cooking Schools and Workshops
  - Food Festivals and Markets

6. **Sustainable Gastronomy Initiatives**
  - Farm-to-Table Practices
  - Slow Food Movement
  - Organic Wine Tourism

7. **Challenges and Future Trends**
  - Balancing Tradition with Innovation
  - Addressing Cultural Appropriation Concerns
  - Leveraging Technology for Enhanced Visitor Experiences