My assignment is to describe the differences between classical french and french provincial cuisine. I found enough on french provincial, but surprisingly enough, can’t find an exact definition of classical french. Google is being surprisingly useless. It gives lots of restaurants that serve classical french, but nothing that really defines it. Help?
I certainly wish I could help (since it would mean I’d eaten a lot of French and Provencal cuisine), but I can’t.
But hey, sexy username you’ve got there.
Anyone? Care to quiet these crickets?
Do you have a copy of Larousse Gastronomique? That would have helped you tremendously. 
Basically, as provincial is country cooking, classical French cuisine is cuisine that was developed through the courts of France. Classical French cuisine is known for highly refined cooking techniques, for having order and logic to these techniques, and is an art in itself. Its origins are with the arrival of Catherine de’ Medici, it grew and developed with The Regency and especially during the reign of Louis XV (known as the golden age of French cookery). After The Revolution, Careme basically saved classical French cuisine from dying out into obscurity, and eventually chefs such as Escoffier brought Classical French cuisine into the 20th century.
Does that help?
Hey, Heloise, don’t you know that asking for help with homework is a no-no on the SDMB?
Uh-oh. That sucks, because I was planning on doing it again! 
Javamaven, thanks! I knew I could count on you! Hot Foods is now called International Cuisine. I have an older LG, but I couldn’t really find anything helpful. I probably wasn’t looking in the right place.
Thank you, jackelope.