That's true--although I'd argue that there's still more of a set of specific rules, recipes, and techniques associated with most French cooking than with modern high-end cooking overall. In fact, I've heard it argued that one of the reasons that it's hard to replicate the best of French food outside of France is that such a specific supply chain exists for that particular cuisine.

We're probably splitting hairs at this point though. Once you go beyond classic French and bistro food (which do tend to have a fairly specific repertoire), the lines between where French ends and modern European or American begins gets pretty blurry.