history of french cuisine essay

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Food lovers, unite! When you think of fine food, you may well think of French cuisine, but how did this type of food become so highly revered? As a culinary arts aficionado, you may enjoy culinary school where students not only study how to prepare food, but also explore the history and culture behind food. Ready to feed your mind?

Here is a brief history of some French cuisine to get you started on your culinary journey!

Back in Time: Medieval Cuisine

The historical background of French food goes back to the medieval times. During this era, French cuisine was fundamentally the same as Moorish Cuisine. It was availed in a manner called service en confusion , meaning that meals were served at the same time. Meals comprised of spiced meats including pork, poultry, beef, and fish.

Meals were dictated by the season, and the kind of food that was in abundance. Meats were smoked and salted for preservation, vegetables were salted and put in jugs to save for the winter months.

During this time the presentation of the food was also critical. The richer and more beautiful the display, the better. Cooks would utilize consumable items including egg yolk, saffron, spinach, and sunflower to add color. One of the most unrestrained dinners of this time was a peacock or roast swan, which was sewn back into its skin and quills to look intact. The feet and nose were plated with gold to finish the exhibition.

Moving Ahead: Influences in French Cooking

During the 15th and 16th centuries the French were influenced by the progressing culinary arts in Italy. Much of this happened because of Catherine de' Medici (a Florentine princess) who married Henry duc d'Orleans (who later became King Henry II). Italian cooks were light years ahead of French culinary specialists. These chefs had started making a variety of dishes including manicotti and lasagna. In addition, they had tested the use of divine ingredients like garlic, truffles, and mushrooms.

When Catherine wedded King Henry II, she brought her Italian cooks to France, introducing Italian culinary practices to the French court. Despite the fact that the culinary cultures of these two nations are vastly different, the French owe a lot of their culinary advancement to the Italians and their innovations in the 1500s.

A Restrictive Regime Halts Culinary Advancements

The period between the 16th and 18th centuries was called the Ancien Regime , and during this time Paris was alluded to as a focal point of culture and activity, including culinary activity. In the Ancien Regime, distribution was managed by the city government as societies, and these organizations set up confinements that permitted certain food businesses to work in assigned regions.

Guilds were isolated into two groups: individuals who provided the raw materials to make food, and the general population who sold already prepared food. The restriction set up by societies hampered the advancement of culinary arts during this time, by limiting certain gourmet experts to allotted territories.

The Advent of Haute Cuisine

During the 17th and 18th century, there was an advancement in Haute Cuisine or simply "High Cuisine", and its origins can be discovered in the recipes of a gourmet specialist named La Varenne. He was the writer of what is referred to today as the first "true French cookbook".

Not similar to the cooking styles of the medieval times, Verenne's cookbook ( Cvisinier François ) had new recipes which concentrated on modest and less extravagant meals. It was a popular trend all through the historical background of French food, with more culinary specialists continuing to tone down on the plenitude of a meal, and concentrating on the ingredients in the food.

The French Revolution Brings Many Changes

The French Revolution initiated a defining moment in the food industry, as it instigated the fall of guilds. With guilds no longer functional, any French cook could create, as well as serve, any kind of food product they wished. This led to a type of enlightenment inside the French food industry. More gourmet specialists started to explore different avenues regarding types of ingredients and cultivation of meals.

In the late 19th century and mid-20th century there started a modernization of haute cooking. Much of this new food owes its improvement to Georges Escoffier Auguste. Auguste was chef and a proprietor of numerous restaurants, and in addition, a culinary writer. A lot of Escoffier strategies in modernizing haute cooking were drawn from the formulas invented by Marine-Antonie Carême, a pioneer of grande cuisine.

By streamlining Carême's formulas and also including his own particular touches, Escoffier was able to discover a modern day French cuisine. In his endeavors to modernize French food Escoffier additionally established a framework to organize and manage a modern kitchen, known as mise en place .

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The history of French cuisine

‘Good food’ has long been synonymous with French food, but what are the origins of French cuisine? More than simply delicious wine and cheese, the evolution of French culinary traditions began in medieval times with lavish banquets for French kings.

French cuisine has developed over centuries to encompass some of the world's most iconic cooking methods and creations thanks to contributions from famous French chefs, restaurants and the celebration of a rich culinary heritage. Intrigued about the birth of the éclair? Wondering who had the bright idea for coq au vin? From formal disciplines that form the basis of an education in culinary arts to the global influence of French cooking techniques , we’ll explore what defines French gastronomy and its cultural significance.

Origins and influences: tracing the roots of French cuisine

The origins of the French cuisine we know and relish today go back to the Middle Ages, with a reliance on local and seasonal produce. This slowly changed as more exotic foreign ingredients became available, with influence from a range of sources playing a part in French gastronomy and the history of culinary arts .

What are the key influences on French cuisine throughout history?

Ancient and medieval culinary traditions.

The first known French recipe collection was written in the 14th century at a time when French cuisine consisted of banquets for the wealthy, with food being served in the style of service en confusion, meaning all dishes were brought to the table at the same time. Diners ate with their hands, enjoying predominantly spiced or smoked meats with seasonal vegetables. Food was served in a decorative way to add to the theater of the meal and this practice has lasted to influence haute cuisine.

Renaissance and the arrival of exotic flavors

Exploration at the time and discovery of the New World led to an influx of exciting and exotic new flavors, which proved to have a big influence on French gastronomy. Certain ingredients, such as haricot beans, only became used in French cooking after their discovery in the Americas.

Influence of Catherine de' Medici and Italian cuisine

A significant part in the introduction of new ingredients and refinement of French cooking was played by Catherine de' Medici, who left Italy for France to become the French queen in 1547. She brought Italian influence with her – and tomatoes – and also injected an element of sophistication into French cuisine, with fine tableware and glassware playing a more important role in presentation.

The rise of French culinary excellence

The cultural significance of French cuisine really goes hand in hand with the recognition of inspired and disciplined French chefs. Always respectful of French culinary traditions, they refined and developed cooking in France and then shared their carefully honed techniques with the world to global acclaim.

Who are some famous French chefs that shaped the culinary landscape?

François pierre la varenne and the birth of french cuisine.

The origins of modern French cuisine can be traced back to François Pierre La Varenne, who published the first important book on French cooking. He began to refine French cuisine’s reliance on heavy sauces, creating some lighter dishes and later publishing another book focusing on pastries and desserts.

Marie-Antoine Carême, known as Antonin Carême

The 18th-century French Revolution did not just affect the monarchy, politics and structure of society – there was also a French culinary revolution. Carême is arguably one of the most influential chefs in French history. A pioneer, he invented the ‘mother sauces’, including béchamel and velouté, which form the basis of many other creations. In addition, he was famed for his sugar work and extravagant patisserie inventions, a development we still associate with French cuisine today. It was also Carême who introduced serving a succession of courses to diners as set out on a menu rather than bringing all the dishes at once. This was an innovation he brought back from his travels in Russia called service à la Russe.

Georges Auguste Escoffier and the modernization of French gastronomy

Georges Auguste Escoffier is a towering figure in French cuisine, with a lasting legacy as a chef and restaurateur. He also pioneered the organization and management of commercial kitchens we still see today, where each person has their own ‘station’ and specialty. He favored simpler dishes with lighter sauces and used innovative ingredients to elevate dishes. He can also be credited with inventing many dishes we see as French classics today, such as peach Melba to honor Nellie Melba, the Australian singer.

Paul Bocuse and the nouvelle cuisine movement

Paul Bocuse forged a new direction in French gastronomy with the nouvelle cuisine movement synonymous with the French restaurant. This consisted of lighter dishes with less butter and cream containing the highest quality ingredients and precise presentation on the plate. A champion of the science of cooking , Bocuse was named chef of the century by the Culinary Institute of America, and went on to train many future top chefs who gained many Michelin stars.

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French cuisine goes global

Thanks to chefs such as Carême and Escoffier, who were pioneers in creating modern restaurants, serving diners and the organization of commercial kitchens, the French have always been at the forefront of gastronomy. Chefs across the globe still come to France to learn French techniques, which are widely viewed as fundamental to excellence in contemporary cooking, including the fusion movement. The traditions of La Varenne, along with Carême's skills and recipes, are still a part of French culinary arts courses today.

Iconic French dishes and culinary techniques

There’s no doubt France is home to some of the most recognizable dishes on the planet, from scrumptious soups and exquisitely prepared meats to flavorsome vegetables and delicious desserts.

What are some traditional French dishes that have stood the test of time?

Coq au vin: a classic French braised chicken dish

A hearty classic, most recipes for coq au vin call for – of course – chicken, plus lardons, mushrooms, onions and garlic, which are braised in red wine. A bouquet garni is often added to give extra flavor.

Bouillabaisse: the rich fish stew of Marseille

Head to the south of France and you'll find authentic bouillabaisse, a traditional fish stew cooked with fresh fish and a hearty broth consisting of potato, garlic, onions, tomatoes and fennel, with saffron to give it its distinctive color. It’s served with a rouille, saffron and cayenne pepper mayonnaise that's perfect for spreading on crusty bread.

Ratatouille: a celebration of vegetables

Originating in Nice, ratatouille combines tomatoes with vegetables in a delicious vegetarian creation. Vegetables in it can vary, but ingredients usually include onions, aubergine, courgette, peppers and seasonings to create a simple but memorable dish.

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The art of French pastry and baking

The french pâtisserie tradition.

Carême’s influence on French cuisine is evident in his impact on pâtisserie,and the global popularity of French-style pastries and sweets. Pâtisseries are found across the world, but most notably in France, where you’ll find shop windows filled with colorful and delicious treats.

Croissants, baguettes and brioche: the French bread culture

You can’t think of France without thinking of bread, from baguettes to pain au chocolat. Croissants, developed in the early 20th century to become the buttery, flaky deliciousness we know today, are a breakfast staple in France along with brioche, a soft and sweet bread that can be shaped, filled or in loaf form.

Macarons, tarte tatin and crème brûlée: indulgent French desserts

Desserts became popular in France around the time of the Renaissance. Whether it’s the flavor of almond in the shape of an exquisite macaron, a slice of apple tarte tatin with fresh cream or a timeless crème brûlée, French desserts are deservedly revered around the world.

French wine and cheese: an inseparable pairing

What is the significance of french wine and cheese in french gastronomy.

Wine and cheese have played a vital role in French cultural history for centuries. For a relatively small country, France has an incredible breadth of wine and cheese varieties, with passion and care distilled into the production of each and every one. Wine and cheese are an ideal pair and form part of the convivial nature of a French meal made for sharing and enjoying.

The rich heritage of French wine

Thanks to the Romans, the French started making wine as early as the 6th century BC. The French are at the forefront of wine production and are recognized as an authority on viticultural knowledge.

Classic French wine regions and varietals

French wine relies significantly on terroir, the concept of the area or soil in which a grape variety is grown, influencing the final result. There are strict rules surrounding the naming of wines depending on their terroir – hence the stipulation Champagne can only be called as such if it’s from the Champagne region, with all else being sparkling wine. From Bordeaux to the Loire Valley, France is renowned for its sought-after wines thanks to centuries of tradition.

French cheese: a diverse and artisanal tradition

Just like its wine, France is highly protective of its cheeses. Exported worldwide, the French are unparalleled when it comes to cheese production, from popular varieties such as Roquefort and Camembert to artisanal selections using traditional methods going back hundreds of years.

French cuisine: a cultural heritage recognized by UNESCO

The cultural significance of French cuisine was recognized by UNESCO in 2010 when the ‘gastronomic meal of the French’ was included by the organization on its Representative List of the Intangible Cultural Heritage of Humanity. The joy and respect the French have for the traditions of excellent food is a lasting gift to people around the world.

Pursuing the art of French cuisine: where to study and hone your skills

Interested in learning more about the art of French cuisine? Want to grow and improve your culinary skills? There's nowhere better than in France at the École Ducasse, a culinary school renowned for French cuisine education . 

Alain Ducasse is one of the most celebrated and influential chefs in the world, particularly in the realm of French cuisine. Born on September 13, 1956, in Orthez, France, he has become a prominent figure in the culinary industry, earning numerous Michelin stars throughout his career. Ducasse's impact on French cuisine and his philosophy, which is taught at his culinary schools, has significantly shaped the way many chefs approach cooking and gastronomy.

At the École Ducasse, you can gain authentic and hands-on culinary experience by mastering French cooking with leading chefs. Through internships and real-world learning, you can gain priceless work experience to put your knowledge to the test. You may be wondering if culinary school is worth it , but there are many career options post-culinary school and you don’t have to become a chef .

French cooking has evolved over centuries, but at its heart, it's always been a celebration of sharing great food with friends and family. It’s a culture with proud and distinctive traditions and the French take great pride in their culinary history, along with developments that continue to make an impact thanks to new techniques, ingredients and the vision of talented chefs.

To become a part of this exciting culinary movement, take a look at the courses on offer at the École Ducasse and see if you can play a role in the ongoing evolution of French cuisine.  

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How French Cuisine Took Over the World

(and the early cookbook industry).

Geographically, the first steps in the diffusion of printed culinary texts go from Italy to other countries in Europe. Platina’s Latin book, De honesta voluptate, first printed in Rome (ca. 1470), Venice (1475), and Cividale del Friuli (1480), soon went to the presses in Leuven, Strasburg, Paris, Cologne, and Basel. Translations were published in Italian, French, and German, and part of the text was included in a Dutch book. Martino’s recipes were never printed under his own name, but beginning in the early 16th century, they were used—almost unchanged—as the basis for printed cookbooks with the names of other authors on the title page.

Most of these books were published by two enterprising Venetians who specialized in popular literature, romances of chivalry, and love stories but obviously also noticed the awakening interest in culinary literature among the wealthy Italian bourgeoisie. One of their books was translated into English in 1598 under the Italian title Epulario, but with the subtitle The Italian Banquet. The prominence of Italian cookbooks continued into the 16th century, when recipes from the impressive Opera (Work), by Bartolomeo Scappi—private cook to the pope—were published in Spanish and Dutch versions.

The Italian influence in the first period of printing had to do with the high position Italian culture generally occupied during the Renaissance. In France, the papal court in Avignon had been a gateway to Italian art, literature, and finance since the fourteenth century. Lyon, the second largest French city during the early modern period, was an international cultural center for merchants and bankers, many of them from Florence. In Paris, an important colony of Lombardians had settled and made themselves known within commerce and the arts. Even King Francis I employed prominent Italian artists, such as Leonardo da Vinci.

A similar influence can be traced in other European countries, such as Hungary and Poland. In Bohemia, Italian food was so highly regarded that it became a target for moralists, who felt that foreign food habits undermined the old, local, and less extravagant traditions of the region. The Lutheran pastor Štelcar Želetavsky criticized “nobles, squires and burghers who now won’t eat the old Czech way, but the Italian way . . . [with] 50 or 100 dishes or more . . . on silvery and gilded plates.”

Yet despite the significant Italian impact on culinary culture, the first printed recipe books in Central and Eastern Europe seem more influenced by German cuisine than Italian, and the same is true for Denmark, where the first cookbooks were translations from German books. The reason for this may have been that publishers were more interested in a market among the growing bourgeoisie, which was generally more attached to German culture.

In the Netherlands, there were early influences from Italy as well as from Germany and France, but the foreign dishes referred to in cookbooks were primarily Spanish. Strong commercial links were established between Dutch and Spanish merchants after King Philip II of Spain became the ruler of the Dutch provinces in 1556. In one manuscript from the late sixteenth century, a recipe was even named after the king’s brutal military commander at that time, the Duke of Alba. Spanish dishes continued to be popular after the Dutch rebellion and the independence of the northern provinces in the 17th century.

The overall cuisine in Europe was rather diversified until the mid-17th century, when a new pattern appeared: influences began to arrive from France in courts and cities all over the continent. This new French cuisine, developed in the early 17th century, was first documented in England in the 1620s by John Murrell, who had visited France. He published a cookbook in which he presented 22 dishes with the epithet “French Fashion.” In France itself, the new cuisine was introduced in Le cuisinier françois ( The French Cook ), written by the chef La Varenne, who had experience working at the court of the Marquis of Uxelles. The book was published in 1651, and after a hundred years of nothing but reprints of old texts in France, its success was immediate, with seven editions produced during the first three years.

Le cuisinier françois was published in translation in England ( The French Cook, 1653) and in an abridged version in Sweden ( Then frantzöske-kocken, 1664), and other popular French books were published with similar titles in German ( Der Franzö- sische Becker, Koch und Confitirer, 1665) and Italian ( Il cuoco francese, 1680). In the eighteenth century, more translations—of the French  authors  Massialot,  Menon, and Marin—followed in Poland, Russia, Holland, Scandinavia, England, and Italy. It is remarkable that during the 17th and  18th  centuries,  when  several British and German philosophical works were published in French (including writings by Locke, Hume, and Kant), no foreign cookbook was translated into French.

French cuisine dominated European cooking for centuries, and royalty and aristocracy in England, Prussia, and Italy employed French cooks. How can this hegemony be explained? At the dawn of the 1600s, France was just emerging from a century of war and internal strife. But the country was the politically dominant power in Europe, with the largest army in the 17th century. And it was rich. By 1700, France’s economy was twice that of England’s, and the population was three times as big. The royal government, in the hands of powerful ministers, first Cardinal Richelieu and then Cardinal Mazarin, encouraged and patronized the arts during the 17th century. The Académie française (French Academy) was founded 15 years before La Varenne’s book was published. The apex of military, economic, and cultural strength was reached in the period after 1661, when King Louis XIV secured absolute power and the Château de Versailles became a symbol of French glory. The new French cuisine can be considered a part of the classicism that made its impact everywhere during the siècle classique, which was also a siècle d’or.

In Sweden, where close contact with France had been established during Queen Kristina’s reign (Descartes moved to Stockholm on her invitation), three of the four cookbooks published in the 17th century were adaptations or translations of French works. In Portugal, the only cookbook of the 18th century was written by Lucas Rigaud, a French cook established at the royal court in Lisbon after 30 years of experience in courts in Paris, London, Turin, and Madrid. In Italy, several French books were published in adapted translations with titles and subtitles such as “The Piedmontese cook perfected in Paris” and “The new Italian cook according to French taste.” The continuing influence of French cuisine can be easily detected by a look at the tables of contents in later Portuguese and Italian cookbooks

The strong French presence is also documented in criticism and satire expressed in contemporary literature. The Danish scholar and playwright Ludvig Holberg made fun of the Francophiles in his comedy about a man named Hans Frandsen, who called himself Jean de France and said that he would have died of hunger if there hadn’t been a French cook in Copenhagen. In the comedy Brigadir ( The Brigadier ), written by Denis Fonvizin, a young man says that he wishes he had a wife with whom he could speak only French. In Russia, as in several other countries, French was the preferred language of conversation among the elites during the 18th and 19th centuries. Several of the first cookbooks published in Russian were translations from French. One of the most prolific translators, the writer V. A. Levshin, was ridiculed by Pushkin, who called young epicures with their love for French food “fledglings of the Levshin school.” But Levshin’s six-volume dictionary of cooking not only introduced French and other foreign dishes but also included a Russian cookbook with traditional recipes. He was well aware of the strong foreign influence in the aristocratic cuisine of the period, and in 1807, he published a pamphlet, a “message” or “letter” to the Francophiles, expressing his anti-French sentiment.

France became a model for many German states after the Thirty Years’ War ended in 1648. The nobility in Germany got a new lease on life; some historians talk of a “refeudalization,” with Germans imitating French court culture and etiquette. King Frederick the Great of Prussia boasted that he had not read one German book, and he even wrote a poem in French to his cook André Noël. French travelers in Germany had no problems with communication, Voltaire said, because only soldiers and horses spoke German.

French influence in England was strong even before the Restoration and the return of the royal family from French exile after the Cromwell period. When Robert May finished the preface of his big cookbook, The Accomplisht Cook, at Englefields Manor in Leicestershire on January 24, 1659, he did not hide his knowledge of and experience with the most popular culinary tradition of that time: “As I lived in France and had the language, and have been an eye-witness of their Cookeries, as well as a peruser of their Manuscripts and printed Authours, whatsoever I found good in them I have inserted in this Volume.”

French cooks were hired by English aristocrats, and French books were translated into English, but just as significantly, original French recipes were adapted by English women writers. They were skeptical about what they saw as expensive extravagance by the imported cooks, a point of view illustrated by the often-quoted Hannah Glasse: “If gentlemen will have French Cooks, they must pay for French tricks.” But in spite of the vitriolic nature of many of their comments, these women nonetheless contributed to the diffusion of French cuisine in England by simplifying the dishes and preparing them with less expensive ingredients.

In periods of war between the two countries, French influence in Britain met with difficulties, but the reputation of French cuisine never collapsed totally. After the Napoleonic Wars, the French delegation to the peace conference in Vienna demonstrated through the excellent dinners organized by the foreign minister Talleyrand that the French superiority in the culinary art was still evident. The famous chef Carême was hired by English and Russian monarchs, and the Paris restaurateur Antoine Beauvilliers proudly wrote in his 1814 cookbook L’art de cuisinier (The cook’s art): “The French prided themselves when they saw the taste of their cuisine rule over the opulent states in Europe, from north to south, with the same majesty as their language and their fashion.”

In London, an essay was published the same year that described European cuisine from a historical perspective. The anonymous author regretted the lack of acknowledgment English authors gave to French works: “As it is common justice that every country should have the merit which is its due, we shall endeavor to restore to France her proper literature, and to recover for her artists an acknowledgement for those divine delicacies, of which the plagiarists of other countries would so unfairly deprive her.”

A persistent and growing interest in French culinary works (as well as the new gastronomic literature that was focused more on the pleasure of consumption than on production) was evident in Britain in the early 19th century. Margaret Dods opened her chapter on French cooking simply, with these words: “It will save much trouble to admit at once, that the French are the greatest cooking nation on earth.” French cuisine was regarded as more artistic than the cooking of other countries. John Ruskin, who had a high reputation as an art critic in the Victorian period, made a distinction in the culinary field between “the thoroughness of England” and “the art of France.”

In the second half of the nineteenth century, Auguste Escoffier turned modern restaurant cuisine—particularly in grand international hotels—into a culinary system that lasted into the 20th century and inspired restaurant culture in all countries. The French stamp was seen very clearly on restaurant menus and in cookbooks, where the French names of dishes were used or put alongside the local names (figure 8). A new boost for French cuisine started in the 1970s with the emergence of nouvelle cuisine, supported by restaurant guides such as Gault et Millau and Guide Michelin. Most of the new celebrity cooks, such as Paul Bocuse, Michel Guérard, Roger Vergé, and Raymond Oliver, also published cookbooks, which were later translated into foreign languages.

This French hegemony, which started in the 17th century, has more recently met with competition from cuisines in other parts of Europe and the world, and French restaurant culture is no longer the sole star in international cuisine.

__________________________________

From  A History of Cookbooks: From Kitchen to Page over Seven Centuries .  Used with permission of University of California Press. Copyright © 2017 by Henry Notaker.

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    Experience France beyond the cliché

French culinary identity: the emergence of a national culture of cuisine

Developing strong links amongst citizens is integral to the development of national identity. Political agendas and social ideals are formed through cuisine and cookbooks are an important tool of cultural knowledge. The development of French culinary identity has been a long process, beginning from before Christopher Columbus’s introduction of spices and American foodstuffs to Europe.

Revolutionary French cuisine: let them eat cake…and other good things

The French Revolution (1789-99) has influenced the French national identity the most, as a result of the way politics and food combine. Meaghan Trewin notes that before the Revolution , meals strictly defined personal status. Nobility at the court of Versailles dined on tender white meat while peasants ate boiled meat and vegetables with bread.

The fall of the aristocracy established the ‘metonymic’ French cuisine wherein  haute cuisine and regional cuisine were no longer separated. The new cuisine grouped various cooking techniques and recipes – emblematic of the new French society.

A new French culinary identity

Antoine Carême (known for his extravagant desserts and pastries) championed this new French culinary identity. Carême codified the globally recognised French cuisine that is widely celebrated today. His book ‘L’art de la cuisine française au dix-neuvième siècle’ (1833) included regional recipes and cooking advice

The newly established French culinary identity brought the traditions of the regions and of the grand chefs together. So strong was this new culinary identity that the culinary world has for hundreds of years identified French cooking as being timeless – and delicious. French sauces and the delicacy of their flavours are among the most noteworthy of French cuisine elements.

Food: the great unifier

Emerging from post-revolutionary France, a need to unify the citizens through food and a French culinary identity became clear. Ultimately France forged a powerful and enduring culinary image. It is incredibly popular and chefs and restaurateurs throughout the world actively promote French food culture.

In 2010 UNESCO deemed French cooking techniques to be of great importance to the world’s cultural heritage. For patrons in Australia and the world over, it is the uniformity of the French national cuisine that continues to be intriguing, with the popularity of French culture yet to wane.

What do you think makes French culinary identity and cuisine culture so unique? Do you think it lives up to the hype? Join the conversation below.

• Livre du roi Modus et de la reine Ratio, 14th century. via wikipedia.
• Carte gastronomique de la France, Jean François Tourcaty. via wikimedia.
• Antoine Carême . via wikipedia.
• La Partie Carée, James Tissot. via wikimedia commons.

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Hard to imagine Australia doing the same thing – we have SO many influences! Good restaurants will always follow the ‘true’ French culinary identity, but I feel France – particularly Provence – is becoming an international ‘melange’ like everyone else these days, though it still has its ‘socca’ and ‘pissaladiere’. What I take from French cooking is a real appreciation of ingredients – fresh food, starting from scratch, (ie where it is grown) – and using fewer in order to bring out the special flavours of each.

I agree with you Jan that it is the tradition of strong flavours and techniques which keeps drawing patrons to French restaurants. In Melbourne, I have noticed an increase in boulangéries and restaurants focused solely on the simple classic treasures of French cuisine – whether it be a croissant or canard à l’orange.

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Food History & Culture

'a taste of paris': how the city of light became the city of food.

Eleanor Beardsley

An organic market on Boulevard des Batignolles in Paris. Patrick Escudero/Getty Images/Hemis.fr RM hide caption

An organic market on Boulevard des Batignolles in Paris.

This time of year, the stands at Paris' hundreds of weekly food markets are laden with plump, dark grapes and wild mushrooms. Wild game often hangs from hooks above.

Of all the seasons to visit Paris, food lovers say the best time is autumn.

"The fall is the best time to eat in France," says longtime Paris resident and culinary historian David Downie . "Everyone knows that. It's when everything comes in. It's the harvest season."

Downie's latest book, A Taste of Paris: A History of the Parisian Love Affair with Food, is a gastronomic jaunt through the city that tells how Paris distinguished itself as a world capital of eating. Downie says Julius Caesar, who conquered what was then called Gaul in 52 B.C., had a lot to do with it. He says:

"You could argue that without the ancient Roman presence in Paris 2,000 years ago — and they stayed 500 years — you would never have had the culinary culture that developed in this country. The Gallic peoples who were here when the Romans arrived were not gourmets. That's the polite way of saying that they were, you know, complete barbarians. They ate a lot of raw things and they had very basic food. The Romans had extremely sophisticated cuisine."

Parisian Alex Ryerson is choosing girolle and cepes mushrooms from a pile of fungi at a market stand. The vendor is telling him how to choose the best ones. A tip: Look for the mushrooms whose edges have been nibbled by discerning French slugs. Ryerson says Parisians love their street markets, which are stocked with foods of the season.

A Taste of Paris

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"For sure, it's important to eat fresh," he says. "Anywhere. Even in the States. And it's starting there. More and more people are going to the markets. Here it's just part of the culture, which is great."

Ryerson says he eats his cepes mushrooms very simply. "I sauté them in a pan with garlic and butter. That's it," he says.

At a fish stand, glassy-eyed mackerel stare up from the ice. Octopus and squid are jumbled in a pile and there are crates of sea snails, known as bigorneaux . Fish monger Jacquie Lorenzo says his offerings also change with the seasons.

"In the fall we find bream, John Dory, halibut and flounder," says Lorenzo, "because the waters are getting colder. And of course coquilles St. Jacques season begins Sept. 30. Lorenzo is talking about the giant shelled scallops that are so popular in France.

Another fall food that the French relish — just as the Romans did — are oysters. And in September the mollusks are back in season after four months of reproducing. As the weather gets colder, you can find oysters on icy stands at markets and corner cafes across the city.

At a wide counter on the sidewalk in front of a seafood restaurant, Jerome Chetif is prying open oysters to fill a giant seafood platter.

Food lovers say fall is the best time of year to eat in Paris, with fresh vegetables, fish and other delicacies at their height. Oliver Strewe/Getty Images/Lonely Planet Image hide caption

Food lovers say fall is the best time of year to eat in Paris, with fresh vegetables, fish and other delicacies at their height.

"You see, when I open them they're still alive," he says. "We French like to eat them raw. That's the best way."

Downie says Louis XIV adored oysters and revived the Roman tradition of ingesting them raw. He says France's Sun King advanced the notion of a uniquely French cuisine in the 1600s as he consolidated feudal France. Up until then, the French had eaten much as others across medieval Europe.

"His big schtick was to distinguish France as a kingdom from Burgundy, from southern France, from northern France, from the dukedoms, and that's why French cuisine became part of a soft-power diplomacy of trying to take over all of France," Downie says. "Then later he used cuisine to project things French abroad."

Downie says since the time of Louis XIV, the best food can always be found in Paris.

"The reason Paris has great food in modern times is because of money," he says. "All the best stuff gets rushed to Paris because this is the best market. There are rich families and demanding eaters here."

Downie tells many tales of fascinating episodes in French history. Rue St. Antoine was once a Roman road, then a medieval thoroughfare where he says King Henry II was skewered through the eyeball in a jousting match.

Today the street is full of good eating.

Marc Fermin explains how fromage de tête — head cheese — is made. Eleanor Beardsley/NPR hide caption

Marc Fermin explains how fromage de tête — head cheese — is made.

Stopping at a charcuterie, or delicatessen, with vast offerings, owner Marc Fermin explains how fromage de tête , or literally, head cheese — a big square of pate with a gelatin top — is made.

"Head cheese is the pig's head — the snout, cheeks and tongue, boiled all night in carrots, onion, thyme and laurel. Then we let it cool, cut it into cubes, make a reduction with white wine and shallots and my secret seasoning, then bake it in the oven."

The head cheese spreads nicely on a fresh baguette, and can be accompanied with a little hot mustard — washed down with a glass of red or white wine.

Downie says eating well in Paris often means going out of your comfort zone and getting off the main tourist drag.

At a corner bistro nearby, everything's made from scratch — which is not always the case in Paris anymore.

France Battles Scourge Of Ready-To-Eat Meals In Restaurants

Another good tip: Ordering from the daily, chalkboard menu.

The tender slices of meat that arrive look nothing like tongue. It's served with gribiche sauce.

"The sauce goes perfectly with its pickles and capers and mayonnaise," says Downie. "You would never know what it is. It's absolutely delicious."

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How French Cuisine History Shaped Global Gastronomy

From the delicate layers of a croissant to the decadent richness of a crème brûlée, French cuisine holds a certain mystique. Even the seemingly simple – a perfectly crusty baguette, a buttery crêpe, or potatoes swimming in a creamy sauce – possess a depth of flavour that leaves us wanting more. 

French cuisine is more than delicious food; it’s an intricate art form, a cultural cornerstone, and a global phenomenon. Michelin stars, intricate preparations, and a deep appreciation for fresh, high-quality ingredients are all hallmarks of French cuisine, which UNESCO has even recognised for its cultural significance.

But how did this seemingly ordinary cuisine rise to such global acclaim? Let’s explore French cuisine history and its fascinating journey from hearty medieval meals to the revered art form it is today.

A Culinary Legacy Begins

French cuisine, known for its elegance and complexity, has a rich history that dates back to the Middle Ages. During this time, French cooking was heavily influenced by Italian cuisine, particularly by introducing spices, refined techniques, and exotic ingredients brought by Catherine de Medici when she married King Henry II of France. This period marked the beginning of French cuisine’s transformation into an art form, where meals were about sustenance, presentation, and sophistication. The banquets held in French courts were elaborate affairs, showcasing intricate dishes that highlighted the burgeoning culinary skills of French chefs.

The Evolution of Haute Cuisine

As centuries passed, French cuisine continued to evolve, particularly during the 17th and 18th centuries, which saw the rise of haute cuisine. This era was defined by the works of legendary chefs like François Pierre La Varenne and Marie-Antoine Carême, who established the foundations of modern French cooking. La Varenne’s cookbook “Le Cuisinier François” revolutionised French cooking by removing the heavy use of spices and focusing on fresh ingredients and refined techniques. Carême furthered this transformation by introducing elaborate presentations and detailed techniques, setting the standards for fine dining and influencing chefs worldwide.

The Legacy of Auguste Escoffier

Auguste Escoffier, renowned as the “King of Chefs and Chef of Kings,” left an indelible mark on French cuisine history in the late 19th and early 20th centuries. His innovative approach to culinary arts and organisational skills revolutionised the restaurant industry, introducing the concept of à la carte dining and modern kitchen management. Escoffier’s meticulous attention to detail, insistence on using only the finest ingredients, and emphasis on simplicity in preparation elevated French cuisine to new heights of sophistication and acclaim. His culinary legacy continues to inspire chefs worldwide, shaping the very essence of modern gastronomy.

The Advent of Nouvelle Cuisine

The 20th century brought about another significant shift with the introduction of nouvelle cuisine, a movement that emphasised lighter, more delicate dishes and simpler presentations. This style was championed by chefs like Paul Bocuse and Michel Guérard, who sought to modernise French cooking by focusing on natural flavours, seasonal ingredients, and artistic plating. This evolution solidified French cuisine’s reputation for innovation and excellence and cemented its status as the pinnacle of culinary art. Today, French cuisine is celebrated globally, with its techniques and traditions continuing to inspire chefs and delight food enthusiasts around the world. Learn more about mastering the art of French cooking here .

Pursuing the art of French cuisine: where to study and hone your skills

French cuisine stands tall as one of the world’s most esteemed culinary arts, renowned for its formal techniques, emphasis on fresh ingredients, simple yet flavorful dishes, meticulous presentation, and centuries-old traditions, making it a cornerstone of global gastronomy and a testament to the rich heritage of French cuisine history .

Exploring the depths of French cuisine goes beyond following recipes—it’s about understanding the essence of culinary artistry. French chefs, often likened to magicians with invisible ink recipes, infuse their dishes with tradition, values, and a deep-rooted philosophy about food and humanity.

For those eager to delve into the art of French cooking or aspire to become skilled chefs, Institut Disciples Escoffier (IDE) offers professional diploma programs in Cuisine, Pastry, and Bakery . IDE’s core mission, inspired by the legacy of Auguste Escoffier, the renowned “King of Chefs and Chef of Kings,” is to impart authentic culinary knowledge and techniques.

At IDE, you’ll receive hands-on training from leading chefs, benefit from fast-track and interactive teaching methods, and enjoy small classes with personalised support. The program maintains high professional standards, often hosting world-renowned guest chefs for additional insights. Upon completion, you’ll earn double certification from Institut Disciples Escoffier and the French Ministry of Education, solidifying your expertise in the art of French cuisine.

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Introduction to French Food and Cooking

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French food and cooking are generally considered the backbone and underpinning of many cuisines across the Western world. The influence and recognition of classical French cooking techniques are legendary. This status is precisely why French cuisine can be intimidating for a beginner to learn to prepare in their own kitchen. 

French food leaves many cooks feeling as if they have to live up to a certain unattainable elegance and flair. Julia Child, the well-known writer and later television personality, brought French cooking to the American public. "Mastering the Art of French Cooking" (the title of Ms​. Child's famous book) is considered by many to be the pinnacle of her culinary achievement and helped make classic French cuisine more manageable for American home cooks.

Regional Specialities of France

The French will usually cook and prepare dishes local to their region. This no way means they are parochial; the French have a real sense of terroir which is why rural French cooking is alive and kicking in France. In metropolitan France, they are likely to sample a wide array of regional and national dishes. This is true in many cities around the world where the residents are multi-cultural or comprise different ethnicities.

Typical French foods rely heavily on local products. Fresh apples, berries, haricot verts, leeks, mushrooms, various squash, and stone fruits are among the most commonly used products. Poultry, beef, lamb, and veal are readily available year-round. Game meat is especially popular and abundant during the hunting season that runs from early autumn to February. No matter the region, France has an abundance of artisanal cheese and wine.

Southern France features the rich, sophisticated flavors of mushrooms and duck as well as the dramatic herbs, tomatoes, and olives borrowed from neighboring Mediterranean cuisines. Northern France also showcases a remarkable assortment of tastes, focusing heavily on farmhouse-style specialties using apples, dairy, pork, potatoes, sausage, and beer.

A History of French Cuisine

France hasn’t always been keen on garlic, mushrooms, and truffles. Before the fifteenth century, seasonings and decorations were used to disguise food that had spoiled. France had what many today consider peasant food; it was simple fare without extravagant adornment.

In the mid-fifteenth century, Catherine de Medici of Italy moved to France to marry the future King Henri II, bringing with her Florentine-educated cooks and a sense of creative drama and manners. In the coming years, French cuisine turned into a magical art of beautiful presentation and innovative flavors.

The twentieth century brought about dramatic changes in French cuisine as well. Traditional haute cuisine (high cooking) is the world-renowned food made famous for its elaborate preparation and exquisite presentation. French food was considered the model cuisine until food critics challenged it for being too inflexible.

Nouvelle cuisine was a 1970s backlash to classic heavy French cuisine. It lightened up cream sauces and focused on the true tastes using fewer ingredients. It is evident in today’s general French cooking through flexible preparation methods and more experimentation with non-traditional flavors .

Great Facts About French Food and Cooking

Some facts about French food and cuisine may surprise you:

• The French eat more cheese than any other country in the world. They average 45 pounds of cheese per person, per year.
• Vichyssoise, a pureed potato soup, was invented in New York City by a French chef.
• The croissant, a delicate, flaky French pastry, was actually invented in Vienna, Austria.
• Brazil’s coffee industry originated with an adulterous affair between French Guiana’s First Lady and Lieutenant Colonel Francisco de Melo Palheta. He came to settle a local border dispute and he left with smuggled coffee seeds she hid in a goodbye gift, bringing them back to Brazil.

French cuisine is a unique, cultural experience that melds flavorful, seasonal foods with beauty, leisure, and precise preparation. Making and savoring French food is an art that might take a lifetime to master, yet requires that time stands still to appreciate its splendor. Explore French cuisine and consider it an art, a tradition, and a way of life.

ARTS & CULTURE

When food changed history: the french revolution.

Lisa Bramen

About a year ago, I started what I intended to be an occasional series about landmark food-related moments in history . Then I forgot and, although Amanda and I have certainly written about food's role in history since then, I haven't returned to my original idea—until now. "Occasional" can mean once a year, right?

Today's installment is inspired by the fact that it is Bastille Day, the celebration of French independence. I could have started with our own Independence Day, 10 days ago, since the Boston Tea Party of 1773 was a defining food-related moment in the run-up to the American Revolution. Although the term Tea Party has recently been co-opted by groups who oppose taxes in general, or who feel they are taxed too much (or for dubious purposes), the original Tea Partiers' complaint was against taxation—including high tariffs on tea—without representation in British Parliament .

But food played an even larger role in the French Revolution just a few years later. According to  Cuisine and Culture: A History of Food and People , by Linda Civitello, two of the most essential elements of French cuisine, bread and salt, were at the heart of the conflict; bread, in particular, was tied up with the national identity. "Bread was considered a public service necessary to keep the people from rioting," Civitello writes. "Bakers, therefore, were public servants, so the police controlled all aspects of bread production."

If bread seems a trifling reason to riot, consider that it was far more than something to sop up  bouillabaisse for nearly everyone but the aristocracy—it was the main component of the working Frenchman's diet. According to Sylvia Neely's A Concise History of the French Revolution , the average 18th-century worker spent half his daily wage on bread. But when the grain crops failed two years in a row, in 1788 and 1789, the price of bread shot up to 88 percent of his wages. Many blamed the ruling class for the resulting famine and economic upheaval. On top of that, peasants resented the gabelle , a tax on salt that was particularly unfairly applied to the poor.

Obviously, the causes of the revolution were far more complicated than the price of bread or unfair taxes on salt (just as the American Revolution was about more than tea tariffs), but both contributed to the rising anger toward the monarchy.

The oft-repeated story about Marie Antoinette, queen of France at the time, responding to the news that her subjects had no bread with the line, "Let them eat cake" (actually, brioche) is probably not true—or, if it is, she wasn't the first to speak the mal mots . The philosopher Jean-Jacques Rousseau attributed the callous utterance to an unnamed princess in his 1766 Confessions , written when Antoinette was 10 years old and living in Austria.

Nevertheless, the results of the popular uprising included the storming of the Bastille, a medieval fortress and prison in Paris, on July 14, 1789, and the eventual beheading of King Louis XVI and Marie Antoinette by the guillotine.

Of course, food is influenced by history as much as vice-versa, and the French Revolution was no exception. The birth of the Republic of France laid the foundation for the modern restaurant to flourish. According to Larousse Gastronomique , the French culinary encyclopedia, although taverns, inns and cafés had served food and drink to the public for centuries, the first restaurant as we know it was opened in around 1765 in Paris by a bouillon seller named Boulanger. At the time, clear soups such as those Boulanger sold were considered restorative; hence the term "restaurant." However, as the encyclopedia explains, "the first Parisian restaurant worthy of the name was the one founded by Beauvilliers in 1782 in the Rue de Richelieu, called the Grande Taverne de Londres. He introduced the novelty of listing the dishes available on a menu and serving them at small individual tables during fixed hours."

Following the revolution, the abolition of the guild system that controlled who could be a butcher, baker or cheesemaker and how they did their jobs made it easier to open restaurants. Also, since so many aristocrats fled or were executed, their former cooks and servants had to find new employment. Paris became the center of the new restaurant scene, which, to some degree, it remains today.

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Lisa Bramen was a frequent contributor to Smithsonian.com's Food and Think blog. She is based in northern New York and is also an associate editor at Adirondack Life magazine.

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History, Traditions and Features of French Cuisine

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French Cooking: How and Why French Cuisine Came to Rule the World

By providing a backbone of flavors and techniques, French cooking has supported many modern cuisines. However, exactly what is French cooking?

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French cooking is considered by many to be the most prestigious and respectable cuisine in the world. With its formal techniques, emphasis on fresh ingredients and simple flavors, pride in presentation, and rich and colorful history, French cuisine truly has come to rule the world, laying the foundations for many other styles and specialties.

To become a skilled chef, you must have extensive knowledge of French cooking fundamentals .

But how did French cuisine come to be so acclaimed? Let’s explore the many ways French cuisine has impacted food and culture around the world.

Medieval French Cooking

Some of the inspiration for French cuisine can be traced back to medieval times . Back then, nobility dined on multi-course meals composed of wild game, meat, fruit, and grains, while peasants ate diets high in vegetables and legumes. Expensive salt and imported spices were widely used in the kitchens of the elite and were considered a status symbol.

With few ways to preserve food, people in ancient times decided what ingredients to use based on what they had immediately available. Modern French cooking also utilizes fresh, seasonal ingredients.

Members of the upper class often utilized these seasonal ingredients to host banquets or feasts that showed off their wealth. These dishes were elaborately presented to impress guests, and this emphasis on presentation is maintained in modern French cooking.

How French Cuisine Spread

Over the years, as cultures shifted and transformed, so did French cooking . During the Middle Ages cooking began to lighten and dishes in France began to shape into a cuisine we would more readily recognize today. However, cookbooks and documented techniques weren’t published until the 1600s.

Francois Pierre La Varenne published the first French cookbook in 1651 titled Le Cuisinier Francois. This inspired many chefs to record their work. The French Revolution in 1789 further helped to spread the study of cooking since it shattered the occupational restrictions established by the government. Additionally, more and more French people began cooking for themselves.

Later, French cuisine expanded beyond France’s borders, and chefs from around the world studied these published guides.

As the French colonized other countries – including parts of Asia, Africa, North America, and the Caribbean – throughout the 1700s and 1800s, they spread their culinary knowledge and cooking techniques.

What Is Haute Cuisine?

If you’ve studied French cuisine at all, you’ve probably heard of something called haute cuisine.

Haute cuisine translates to “high cuisine” and refers to a shift in French cooking from an emphasis on abundance and quantity to an emphasis on moderation and quality. Marie-Antoine Carême is often credited with leading this charge in the 1800s. He taught French cooking as a sophisticated art form that required technique and precision, and his recipe manuals made French cuisine more accessible.

Georges Auguste Escoffier , known as the King of Chefs and Chef of Kings and our school’s namesake, brought haute cuisine to the modern world. He revolutionized the fundamentals of French cooking including how food is presented and how it’s served. With his publication of Le Guide Culinaire in 1903, Escoffier adapted haute cuisine to be more modern.

“The schools have a commitment to excellence which would make my great-grandfather very proud and happy.”* Michel Escoffier, great-grandson of Auguste Escoffier; President of Auguste Escoffier School of Culinary Arts Advisory Board

Additionally, Escoffier furthered the culinary profession through an organized and smoothly-running professional kitchen with his innovative brigade de cuisine system , which features a strong organizational system and hierarchy. This system modernized the culinary arts, giving kitchens a military-style ethic to deliver efficient and effective service under strong leadership. The brigade system is still used in kitchens around the world today.

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Nouvelle Cuisine

French cooking continued to evolve and in the 1900s, nouvelle cuisine was born. This style of cooking was defined by the use of high quality, fresh ingredients, lighter meals, and simpler yet breathtaking presentations. Modern French cooking draws inspiration from the many cooking concepts French chefs have developed and presented over centuries.

The Foundations of French Cooking

French cooking is incredibly complex and is built upon many years of history. Still most chefs would agree that technique, ingredients, and the dining experience are important components of this cuisine.

French cooking techniques require patience, skill, and attention to detail. These take years to master, but should be studied by all aspiring chefs.

Mise en Place

Mise en place means “everything in its place,” and it’s a key component of kitchen organization. Before cooking a dish, a chef organizes their tools and prepares, cuts, and measures their ingredients. Everything should be close at hand and ready to go when it’s time to cook. A chef must be mentally prepared to execute the techniques to create masterpieces!

Sauteeing is a technique of cooking ingredients in a pan coated with olive oil or butter over medium to high heat. To sauter means “to jump” in French, which is what ingredients do in a hot pan. One classic dish that relies on this technique is lamb chasseur.

Braising is a combination cooking method used to cook meat or vegetables in a covered pot over low heat until the products are tender. Chefs typically sear the surface of meat or vegetables at high temperatures then lower the heat. Next, the ingredients slowly cook in fat, stock, or wine to produce complex flavors along with soft and tender bites.

To confit an ingredient requires salting and cooking the product in fat. Traditionally, this technique was used to preserve meat. Duck confit is a classic French dish that uses this method. However, you can also confit many vegetables such as garlic or potatoes!

Flambe involves the use of flammable alcohol to make desserts such as cherries jubilee . When the alcohol is set on fire or flambeed, it burns the alcohol away in mere seconds while leaving the aroma of the liquor’s main flavor. For many years, restaurants would flambé various dishes tableside to highlight both the technique and enhance the dining experience for their guests!

Ingredients

Another marker of French cuisine that differentiates it from others is the use of high quality ingredients.

French dishes often use simple ingredients transformed by artful techniques. Fresh, naturally produced ingredients can always be found in French cuisine. Wine, cheese, olive oil, and seasonal vegetables are just a few staples.

Herbs and spices are also important to French cuisine and can contribute a depth of flavor to otherwise subtle dishes. A few commonly used in French dishes include herbs de Provence, tarragon, and nutmeg.

Students at Auguste Escoffier School of Culinary Arts can get plenty of practice connecting with local farmers and cooking with fresh ingredients in the French style during our Farm To Table® Experience . They may chat about production methods, see where their food comes from, and even taste ingredients straight from their source!

Dining Experience

Another foundation of French cuisine is the dining experience, which requires careful presentation, elegance, and community when eating. A version of this could be seen all the way back in the Middle Ages at the banquets held by the aristocracy, but French cooking underwent many changes to end up where it is today.

With the rise of haute cuisine, meals became smaller and presentations became more detailed and elegant. Nouvelle cuisine placed even greater emphasis on precision in presentation. Today, many chefs in fine dining restaurants are as talented at presenting their food as they are at preparing it!

A beautifully plated Chilean sea bass dish by Escoffier student William Raheem

A sense of community can still be felt in many classic French restaurants, which sometimes utilize banquet-style seating to bring guests together.

Master the Art of French Cooking and More

To become a great chef, one must be equipped with skills and techniques from different cultures and regions. However, French cooking inspires many types of cuisine and forms the foundation of fine dining.

“Escoffier School of Culinary Arts opened my eyes to all these techniques that make my food the best I’ve ever cooked in my life. The school provided the methodology behind the basic recipes of everything that I needed to know for production… and the proper tools and ability to work in any kitchen.”* Vanessa M House, Culinary Arts Graduate

At Escoffier, we honor the countless contributions of Auguste Escoffier by exploring French techniques, an appreciation for great ingredients. If you’d like to improve your culinary skills from some of the best Chef Instructors , learn more about our culinary and pastry degrees and diplomas .

Interested in reading more World of Food and Drink articles? Try these next:

• A Brief History of The Michelin Star Rating
• 7 French Cooking Techniques Chefs Need to Know
• A Brief History of The Chef’s Uniform

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

This article was originally published on April 28, 2021 and has since been updated.

Additional Content

• The King of Chefs: Who Was Auguste Escoffier?
• Why Study at a French Culinary Institute?
• French Culinary Education: 7 French Cooking Techniques
• A Brief History Of The Chef’s Uniform
• A History of the Chef’s Hat
• A Brief Guide to Viennoiseries: History & Most Popular Types
• How Restaurants Get Michelin Stars: A Brief History of the Michelin Guide
• The History of Culinary Arts Education in the U.S.
• Escoffier & École Ducasse: Study Internationally at a French Culinary School

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An engraved portrait of Nicolas Chalon du Ble, marquis d'Uxelles.

A: Paris, Île-de-France, France

La Varenne Writes the Founding Text of Modern French Cuisine

The title page of Le Cuisinier Francois , by Francois Pierre de La Varenne, 1680.

François Pierre de la Varenne , chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles , published in Paris  Le cuisinier françois , the founding text of modern French cuisine.  Le cuisinier françois played a major role in moving French gastronomy away from the heavily spiced cuisine of the Middle Ages toward recipes that expressed the natural flavors of foods.

"Exotic spices (saffron, cinnamon, cumin, ginger, nutmeg, cardamom, nigella, seeds of paradise) were, with the exception of pepper, replaced by local herbs (parsley, thyme, bayleaf, chervil, sage, tarragon). New vegetables like cauliflower, asparagus, peas, cucumber and artichoke were introduced. Special care was given to the cooking of meat in order to conserve maximum flavour. Vegetables had to be fresh and tender. Fish, with the improvement of transportation, had to be impeccably fresh. Preparation had to respect the gustatory and visual integrity of the ingredients instead of masking them as had been the practice previously.

"La Varenne's work was the first to set down in writing the considerable culinary innovations achieved in France in the seventeenth century, while codifying food preparation in a systematic manner, according to rules and principals. He introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. Here one finds the first usage of the terms bouquet garni, fonds de cuisine ( stocks ) and reductions , and the use of egg-whites for clarification. It also contains the earliest recipe in print for mille-feuille . The cooking of vegetables is addressed, an unusual departure. In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce:

"make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle..." 

"La Varenne preceded his book with a text on confitures—jams, jellies and preserves— that included recipes for syrups, compotes and a great variety of fruit drinks, as well as a section on salads (1650).

"La Varenne followed his groundbreaking work with a third book, Le Pâtissier françois (Paris 1653), which is generally credited with being the first comprehensive French work on pastry-making. In 1662 appeared the first of the combined editions that presented all three works together. All the early editions of La Varenne's works— Le Cuisinier françois ran through some thirty editions in seventy-five years—are extremely rare; like children's books, they too were worn to pieces, in the kitchen, and simply used up."

"The English translation, The French Cook (London 1653) was the first French cookbook translated into English. It introduced professional terms like à la mode, au bleu (very rare), and au naturel which are now standard culinary expressions. Its success can be gauged from the fact that over 250,000 copies were printed in about 250 editions and it remained in print until 1815" (Wikipedia article on François Pierre La Varenne, accessed 06-07-2009).

Timeline Themes

he history of French ascendency in the culinary arts can be traced to the Italians. As the 15th century dawned, the highest of Renaissance culture flourished at Florence. Prosperity that reached beyond the very small royal population lent itself to dining as entertainment, in which common foods were decorated and flavored not for the purpose of hiding food which was turning bad, but for emphasizing those flavors allowed by improved storage techniques and new discoveries in food preparation. .

Curious History of the Croissant (& Is it Really French?)

Last Updated on May 24, 2024

There’s something mysterious– maybe even alchemical — about the qualities that have to come together to yield the “ideal” croissant. To fit the bill, it should be buttery and tender, but never mushy or overly moist. It requires a delicate flakiness-to-chewiness ratio that’s hard to achieve, and the layers of all-butter puff pastry should be well differentiated, without falling apart into a crumby mess when you bite into them. The bake should be golden, but not overdone. In short, it’s a true art: one that the French in particular are very proud of.

But how did this love affair start? Keep reading for a brief history of the croissant– and to learn how France came to embrace the crescent-shaped pastry as a de facto national emblem, then became the global standard-bearer for how it should be made.

Oddly enough, and as you’ll learn shortly, the original pastry that inspired today’s typical butter croissants ( croissants au beurre ) bear only a moderate resemblance to the ones we gobble down today.

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It All Starts In Vienna & Eastern Europe

You may have already read the shocking news elsewhere: croissants weren’t invented in France. As with every aspect of tracing the croissant’s tortuous history, however, it’s actually a bit more complicated than that.

Most food historians trace the origins of the croissant to Austria and elsewhere in Eastern Europe, where small pastries called kipferl had been made since at least the 13th century, according to numerous records.

{Related: 10 of the Best All-Butter Croissants to Taste in Paris}

While little is known about their original composition, kipferl were simple pastries that might be served plain or laced with nuts. They bore a resemblance to rugelach , consumed widely in Eastern Europe and a staple of Yiddish cuisine. Rugelach, however, were probably invented in the 17th century.

(Side note: rugelach literally means “little twists” in Yiddish, which seemingly supports its connection to the modern-day croissant, given the dough’s twisted appearance. )

Similar to what the French today call pains au lait or “milky breads”, often eaten for breakfast or afternoon snacks, kipferl are now traditionally made with milk, wheat flour, sugar, butter, and a bit of salt. Some even bear a resemblance to bagels, though they’re not first dipped in a boiling baking-soda bath before being put in the oven.

{Related: The Odd History of the French Macaron}

And unlike today’s croissants, which are made from puff pastry, kipferl are sweeter, denser, and less buttery than your emblematic French croissant au beurre . In Austria and Germany, they’re now often flavored with vanilla or other ingredients and enjoyed as Christmas cookies or sweet accompaniments to coffee.

From Kipferl to Crescent: The (Dubious) Legend of the Ottoman Attack on Vienna

How did the kipferl get its crescent shape, and become, well, a croissant ? Here’s where things get hazy and a bit problematic, since legends and rumors have muddied the waters for centuries.

Popular lore has it that a group of Vienna bakers invented the prototype for the croissant in 1683, during an Ottoman siege on the Austrian capital. Ottoman troops, who dug a tunnel to enter the then-walled city from underground, were supposedly reported to the authorities by one or more of the city’s bakers, who typically worked in cellars and thus heard the approaching attack.

The Ottomans were expelled from the city, the story goes, and to commemorate the victory– and the heroic alert triggered by a baker named Adam Spiel– he and others concocted a crescent-shaped pastry called Hörnchen (little horns).

These were similar to the traditional kipferl but shaped into the form of a crescent moon, which appeared on the flags of the Ottoman Empire from the 14th century.

However, many have put this theory into strong doubt, noting for example that crescent moon-shaped breads and cakes, including kipferl , had been mentioned in poems and other texts for centuries prior to the Vienna attack.

And as food historian Jim Chevallier notes , origin stories for both the bagel and the yeasted Kugelhopf cake also mention the 1683 Ottoman siege of Vienna as the moment of invention for two other enduringly popular baked goods. This multiplication of origin stories suggests that the one around the croissant’s invention is partly– or wholly– untrustworthy. To be nice about it, let’s settle on “apocryphal”.

The Croissant Comes to France

The story of how Austrian kipferl or Hörnchen arrived in France is, as you might guess, another disputed one. For years, it was casually asserted that Queen Marie Antoinette, a native of Austria and daughter of the powerful Empress Maria Theresa, introduced it to the court at Versailles in 1770 after her marriage to King Louis XVI.

But historians generally say this account is incorrect, and that the baked good only became popular in France during the 19th century. They attribute the arrival of the kipferl to a bakery opened in Paris in 1837-1839 by Austrian-born bakers August Zang and Ernest Schwartzer.

Called La Boulangerie Viennoise (or simply “Zang’s”), it offered a variety of Austrian-style baked goods, including kipferl . Zang had a patented steam oven that resulted in the characteristic shiny surface of the finished creations– a quality that’s still considered ideal to this day on a good croissant.

{Related: A Short History of French Brioche, & Where to Taste in Paris}

While the bakery at 92, Rue de Richelieu only operated for two years, the French craze for viennoiseries (literally, Vienna-style baked goods) was born. The term, of course, has stuck: any sort of pastry that has a bread-like base, from pain au chocolat to pain aux raisins and croissants, are (strictly speaking) not patisseries , but viennoiseries .

The word croissant began appearing in dictionaries and other texts from the mid-19th century in reference to butter and flour-based, crescent-shaped breads. And from 1840 or so, bakers in Paris– then around France– whipped up their own versions. By the 1870s, the term had crossed the channel, referenced by Charles Dickens and others in relation to French culinary delights.

However, it wasn’t until the early 20th century, as Chevallier notes in his book on the history of Zang’s contributions to French viennoiserie, that the butter croissant as we know it was born.

Evidence strongly suggests that it was only in the first decade of the 20th century that bakers started using puff pastry (pâte feuilletée) to assemble their croissants.

In an innovative move, they added yeast to the puff pastry (something that hadn’t been done for its use in vol-au-vents, pastry shells, etc). This so-called “laminated dough” changed the texture and mouthfeel of the croissant significantly, yielding an airier, puffier, crispier specimen than the one introduced by Zang in the 1830s–this time with flaky, buttery, well-differentiated layers.

{Related: Tasting Pastries at Du Pain et des Idées, a Lauded Parisian Boulangerie}

In this sense, French croissant au beurre purists could get away with arguing that it’s really a Gallic invention– one that draws heavily on its Austrian predecessor. “Today’s viennoiserie is far more French than Viennese”, Chevallier concludes in his book.

Of course, the origins of puff pastry itself are disputed, too– but I’ll leave that story for another day.

20th Century Evolutions: The “Ordinary” vs. All-Butter Croissant

By the beginning of the 20th century, the butter croissant made with puff pastry had all but completely eclipsed its Austrian predecessor, with scores of boulangeries around France expanding their repertoires beyond bread to include viennoiseries . Now, you’d be hard-pressed to find a French bakery that doesn’t also specialize in the latter.

If during the nineteenth century, the croissant was essentially a luxury good reserved for the bourgeois and aristocratic classes, by the First World War it became more accessible and widely available.

Interestingly, though, consumption habits fell along subtle class lines. Two different versions of the puff-pastry croissant emerged: one, more expensive and made with pure butter ( croissant au beurre ), and another, often made with margarine or other cheaper fats, called the croissant ordinaire (ordinary croissant). Some bakers call the latter a croissant nature (plain croissant).

To this day, you can still find both versions in most boulangeries . Curiously, only the croissant ordinaire is typically presented in a crescent shape; the croissant au beurre is baked into a semitriangular loaf, with straighter edges. This is a distinction that many visitors find confusing when trying to navigate a boulangerie order, for obvious reasons.

{Related: Why Is Butter From Brittany Salted, & Other Fun Facts}

By the mid-20th century, croissants became familiar fixtures in everyday French life, and increasingly appeared as a national emblem for France itself– alongside the baguette, beret, cigarette, and existential philosophy, to name only a few.

In the wake of rapidly advancing industrialization and the consumer-goods revolution, croissants began to appear as mass-market products produced by big corporations for distribution in supermarkets, fast-food restaurants, airports, etc.

And with the advent of chain bakeries in France, pre-molded, frozen croissants shipped from factories and delivered to lower-quality boulangeries became the norm in many places.

{Related: Where to Taste Some of the Best Pastries in Paris?}

While this may come as a surprise, many French people purchase croissants not from the family-owned, corner bakery, but from the supermarket, neatly packed into plastic bags and filled with preservatives.

Just as many Americans’ first encounter with croissants were courtesy of the Pillsbury Dough Boy— and cardboard tubes filled with refrigerated dough for quick home baking– French people aren’t necessarily the croissant purists many believe them to be.

The industrialization of the croissant isn’t something that particularly cheers those who hold the baked good to high standards– but it’s nevertheless an important moment in its history. From Vienna and Eastern Europe, to Paris, and then the world, the humble little bread-slash-pastry has come a long way, to say the least.

Tasting Excellent Croissants in Paris: Where to Head?

If you’re visiting Paris, there are plenty of excellent examples to taste, most for little more than pocket change. To start, check out our guide to 10 of the most delicious all-butter croissants in the French capital — each one of them having been carefully taste-tested.

Laurent Duchene also makes superb croissants , sometimes with interesting and creative flavors.

Happy tasting, and bon appetit!

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Courtney Traub is the Founder and Editor of Paris Unlocked. She’s a longtime Paris resident who now divides her time (as well as she can manage) between the French capital and Norwich, UK. Co-author of the 2012 Michelin Green Guide to Northern France & the Paris Region, she has been interviewed as an expert on Paris and France by the BBC, Australian Broadcasting Corporation, Le Figaro, Matador Network and other publications. Courtney has also written and reported stories for media outlets including Radio France Internationale, The Christian Science Monitor, Women’s Wear Daily and The Associated Press. In addition to going down various rabbit holes of curiosity when it comes to French culture, history, food and art, Courtney is a scholar of literature and cultural history whose essays and reviews have appeared in various forums.

5 thoughts on “ Curious History of the Croissant (& Is it Really French?) ”

Thanks for the mention (on my birthday no less :) ). A note: Zang’s bakery lasted until World War I, when its Austrian connection led to its destruction by a mob. Zang himself owned it until 1848, when he returned to Vienna to found the famous Die Presse.

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Croissants ARE NOT made with puff pastry dough. They are made with a yeasted dough that does layer butter similar to puff pastry. But walk into a place where croissants are being made and you will will smell the yeast. You can taste the yeast. A “coissant” made with plain puff pastry would be awful.

Saying that a light fluffy, buttery croissant is based on some boring Germanic bread made from a pastry which could not be any more different – just because they are both crescent shaped is like saying that a watermelon evolved from soccer ball. Why don’t you get off the ‘Lets question everything the French are famous for…’ bandwagon and stop quoting from the envious, anti-French revisionist history which is so de-rigeur today in the UK, US, and Germany.

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Reading time: 0 min Published on 3 August 2023

As a hub of sorts including fashion, cuisine, art and architecture, Paris is what many people think of when it comes to French culture. Yet that is a rookie mistake… because life outside of the City of Lights is very different and varies by region. Prepare to set sail on a wondrous journey through the enchanting realm of France culture, where each step uncovers a dazzling tapestry of customs and traditions that have shaped this exquisite nation. From the iconic streets of Paris to the quaint countryside, every corner of La Belle France beckons with its own unique allure, inviting you to immerse yourself in its rich heritage.

Language in France: a melodic blend of voices

As you step foot on the cobblestone streets, the symphony of France culture begins, and at its heart lies the melodious French language. The language of love and romance, it flows like a gentle river through the conversations of over 70 million residents, weaving a harmonious medley of words that bind the nation together.

But listen closely, and you'll hear a delightful fusion of dialects and languages from every corner of the world. German, Flemish, Arabic, Italian, Chinese, Vietnamese, Creole, and Breton add vibrant hues to the cultural canvas, celebrating the nation's diversity and openness to the world.

Nevertheless, when you go, it pays to know some basic French phrases as locals often appreciate the efforts put in by visitors who try to speak their language. Just don’t confuse faire la tête (to sulk) with faire la fête (to party)!

French Cuisine: a gastronomic ballet

France is a foodie capital for a reason.

Prepare to be enchanted by the culinary ballet that unfolds in France, for this is the land where food becomes art, and dining is a celebration of life. France culture embraces gastronomy with a passion, elevating every meal to a symphony of flavors and textures that dance upon the taste buds.

French cuisine speaks of expression and passion; and much socialising is done around lengthy meals and is completelly part of the French culture and traditions.

From the sumptuous boeuf bourguignon , where tender beef melds with velvety wine sauce, to the savory coq au vin, where chicken and red wine unite in a harmonious duet, each dish is a masterpiece of culinary creativity. Savor the richness of ratatouille , a sun-kissed melody of vegetables that transports you to the idyllic gardens of Provence.

Over the years, cooking styles have evolved from the heavier, saucier and more complicated dishes to what is now a reflection of a modern yet still highly sophisticated society.

French food and cooking are generally considered the backbone of many cuisines across the Western world. A beloved tradition, the French Gastronomic meal is classified as a UNESCO intangible cultural heritage of humanity. Let’s go back in time and see its diverse journey…

Fashion in France: A Haute Couture Symphony

Behold the elegance that graces the boulevards of Paris, where the world of fashion becomes a symphony of style. France culture boasts a legacy of haute couture, with Paris reigning as the unrivaled fashion capital of the globe. Locals exude sophistication effortlessly, their outfits a work of art that combines classic elegance with contemporary chic.

The streets become a catwalk, where demure flowy dresses, well-cut suits, and stylish long coats waltz in harmony with scarves and berets. Embrace the enchanting magique of French style, and let your own fashion sense dance to the rhythm of Parisian glamour.

As a fashion capital , Paris __ is home to numerous high-end fashion houses including Chanel, Christian Dior, Hermes and Louis Vuitton .

You will notice that many locals have a distinct sophisticated style, which seems effortlessly thrown together. That’s the French magique! Typical outfits include demure flowy dresses, well-cut suits, long coats, scarves and berets.

Art and Architecture and culture in France

As you venture through the heart of France culture, prepare to be awestruck by the timeless beauty of art and architecture that adorn the cities and towns. Paris, a living art gallery, showcases a breathtaking array of cultural and architectural styles, each reflecting a different chapter in the nation's history. Marvel at the soaring Gothic cathedrals that touch the heavens, their majestic spires reaching for the divine. Embrace the graceful facades of Renaissance palaces, where opulence and refinement unite in a harmonious symphony. Each building tells a story, a testimony to the artistic brilliance that has shaped the nation.

The French LOVE their art . And we love that about the French! Art is everywhere and you simply cannot escape from it, particularly in Paris and other major cities. As you explore the cities and towns, you will no doubt appreciate the many different cultural and architectural styles that decorate the cities’ interior and skylines.

Gothic, Renaissance, Romanesque Rococo and Neoclassic influences can be seen in many churches and public buildings, mixed in with somef modern architecture.

As for some of history's most renowned artists such as Claude Monet, Edgar Degas and Camille Pissarro , Paris was a major source of their inspiration, which gave rise to the Impressionism movement in the 19th century. When you visit, you must make it a point to visit the Louvre Museum in Paris. It is among the world's largest museums and is home to many famous works of art, including the Mona Lisa and Venus de Milo.

Cinema is also a big part of the French Culture .

Cinema: A Love Letter to Life

France culture holds cinema in its heart, for it is through this magical art form that stories come alive and emotions find their voice. As you step into the world of French cinema, you'll be swept away by a love letter to life, where every frame is a canvas that paints the complexities of human emotions. Dive into the depths of French cinema, where drama and comedy intertwine, leaving audiences captivated by the magic of storytelling.

In the realm of French culture, cinema is an art form that holds a special place in the hearts of the French people. It is more than just entertainment; it is a powerful medium that offers a window to the soul of the nation. The French film industry has a rich and storied history, dating back to the birth of cinema itself. From the pioneering works of the Lumière brothers in the late 19th century to the avant-garde movements of the 20th century, French cinema has been a trailblazer in shaping the language of cinema worldwide.

Every year, the Alliance Française organizes the highly anticipated French Film Festival, a celebration of the finest cinematic treasures that France has to offer. With a carefully curated lineup of films spanning a diverse range of genres, from thought-provoking dramas to heartwarming comedies, the festival provides a captivating showcase of the art of storytelling. These films transport audiences to the heart of French culture, offering a glimpse into the intricacies of human emotions and experiences that resonate across borders and cultures.

At the French Film Festival, viewers are invited to embark on an exquisite journey through the lives of characters who grapple with love, loss, joy, and hope. The films delve into the complexities of human relationships, reflecting the nuances of French society and the human condition. The artful cinematography, evocative soundtracks, and compelling performances by some of France's most talented actors create an immersive experience that leaves a lasting impression on the audience.

French cinema is not confined to the glitz and glamour of mainstream productions; it also embraces the world of independent and art-house films. These often push the boundaries of storytelling, exploring themes that are thought-provoking and unconventional. The French filmmakers' unyielding commitment to artistic expression has earned them accolades and recognition at prestigious international film festivals, solidifying France's place as a powerhouse in the global film industry.

For cinephiles and enthusiasts alike, the French Film Festival is a cineaste's dream come true. It provides an opportunity to discover the works of emerging filmmakers and rediscover the masterpieces of legendary directors. Audiences can witness the evolution of French cinema over the decades, observing how it has mirrored and shaped society's changing values and aspirations.

Tip: Grab a Paris Pass to get access to over 50 of Paris’ cultural and art attractions.

For more travel inspiration and information on France Rail Passes and tickets, head to www.raileurope.com.au , where you can use the destination guide and interactive map to help with the trip planning.

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The Triumph of French Cuisine Research Paper

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Introduction

References:.

Food is the basic necessity of life. Every individual earns to fulfill the need of his or her stomach. Some people live to eat while others eat to live. In both situations, food plays the lead role in one’s life. However, it’s basically the feeding style which defines man. Every culture has its own diversified types, tastes and style of food encompassing the different methods of preparation, presentation and eating habits and ways. The taste of food is enhanced by the location chosen to present it and made available for the people from every part of the globe, to enjoy the scrumptious meal.

Various spices, ways of preparation, time spent in cooking and the ingredients used define the shape, taste and manner of cooking. Of course, the styles of eating also differ from country to country. Moreover, it is not only the ingredients of the recipe, but the quality of the products used, methods of preparation, presentation, location of that particular restaurant, its serene environment, in short everything.

One such cuisine which has captured the hearts of many across the globe because of its taste and ways of preparation, and which is found to exist and develop in France, is known as the French cuisine. It has its own uniqueness with a distinctive, elegant and sophisticated concept of food embellished along with other various distinguishing characteristics. This paper focuses on the art of French cuisine, the aspect of cooking as well as presentation of the cookery.

French cuisine has set the standards world wide. Throughout the World, mostly every restaurant has the famous French servings enjoyed by all. Bangkok has the best French cuisine which is enjoyed by almost every tourist. French food has gain popularity throughout the European countries.

French are famous for their culinary mastery. Over a period of time, French Cuisine has developed its own unique taste and has retained its ideal power of culinary as well, thus developing a niche in the minds and hearts of many. It stands for the marked individuality of identification of the cuisine, the country of its origin and the excellence that the taste seeks to understand. It has developed into a detailed art and a science that a number of people seek to master.

French cuisine has that every touch of elegance, rustic or exquisite style. Every chef aims to achieve master the French art of cooking and achieve culinary excellence. This can be achieved with a little of practice, understanding and taste. However, the various types of ingredients and the ways of using these ingredients also make a huge difference in the cooked food and its taste (Ferguson P, 2004, P-8).

Talking about the unique taste of French cuisine, as per the interview held by the Times magazine on the issue of the difference of taste between American and French food, Larry Forgione, an American chef, defined the basic parameters of cooking. He said that French and American cooking is quite different from each other. Further more he said that the difference between the two cuisines is the variance in perception and attitude of food preparation. No doubt, a French best knows the taste of the other French people and can best serve them.

Marie-Antoine Carême, known as the Architect of the French Cuisine, was one of the most famous French chefs who impressed every individual with hid unique taste, the presentation, texture and even the color of the dish. He introduced different styles of cooking enhancing the art of French cuisine.

Lil Lacassagn who grew in France is a famous chef who owns the Saint- Jacques French Cuisine situated at Raleigh. His cooking and culinary skills were enhanced by the trainings of his Grandparens, Roger Verge and the culinary schools. He remained the Director of Operations at Siena Hotel and also at Raleigh.

Nobuo Murakami, a renowned French chef also created wonders to spread the French cuisine to Japan and other areas. He is honored to set the menu for Olympics and for Queen Elizabeth II. In a local newspaper, an individual comment on the loss of the great chef saying that people would surely miss his classic French taste and his dishes served with heavy sauces.

French cuisine is not only about good taste but it has that adventure and education element in it as well. Having a French meal is not just about fulfilling the physical needs which the stomach demands for; it is also about that very honor of being typically French. Nonetheless, in French cuisine, each dish is accredited with a formal name, accompanied with a set of garnishes and the right sauce along with it. Unless the dish is coupled with the right garnish and sauce, along with an authentic French name the dish is not complete and would lack the touch of the authenticity of being French. This defines the true art of French cuisine (Lawrence R, 2001, P-1).

The French are always in a quest to produce something new, something innovative which has quality in itself along with great taste. French cuisine has adopted the nouvelle cuisine style which is rich in texture, heavy and yet pleasant to eat and creates a sense of fulfillment of all senses when one deems to eat French cuisine. In the opinion of French people, the one who doesn’t have a diverse taste experience, despite the fact of having less knowledge, skills or talent, is considered to be among the most awful of the lowbrows (Lawrence R, 2001, P-1).

France has always excelled over the use of ingredients such as garlic and mushrooms. An interesting fact to be noticed is that before 15th century, seasonings were used to mask the spoiled food. However, today French food is simple without any expensive adornment or a litany of ingredients.

It was not until the mid of the 15th century, that the true art of French cuisine developed and took its shape that it is today. This happened because of Catherine de Medici of Italy who moved to France to marry the future King Henri. She brought along with her, the true sense of cooking techniques. Finally, with the 20 th century, French cuisine went through a dramatic change with a series of implementation in the cooking styles thereby enhancing the intricacies and delicacies to what they are today, with a multitude of ingredients and diversified tastes of these ingredients crafted with perfection to various culinary dishes that win the hearts of people all across the globe

Paris has all the tastes of elegant French cuisine. Restaurants such as the Petit Paris, has a French style atmosphere. The food served contains fresh ingredients. This is created by the top chef, Abraham who serves the finest French dishes. Another such outlet is LA PACE, at Glen Cove which serves a mixture of Italian and French cuisine.

French food is known for its dining order. The meal is divided into a minimum of five to a maximum of ten courses, with long breaks in between all of these courses. A French meal takes quite a lot of time varying from the quick cheap French food to the time consuming expensive French meal constituting of ten courses.. The French lead the great Culinary Heritages, with a combination of ripe camembert, warm croissants, vintage champagne and even more. Such a meal is best enjoyed in the country itself with its personality of a historical and romantic country (Villegas M, 2005, P-6).

Every part of French has its own specialty and taste. The general cooking strategies implemented are as follows:

• Classical French cuisine
• Haute cuisine
• Nouvelle cuisine.

France cuisine’s uniqueness and reputation is based on certain technicalities and delicacies, expensive sauces and other ingredients. This is called as the haute cuisine, more often known as ‘classic cooking’, developed by the chefs of upper French class which usually the bourgeois class enjoys. This cuisine reached its peak during the nineteenth century by the efforts of Auguste Escoffier, a French chef who made efforts to develop this cuisine. Haute cuisine is said to be a time consuming art which sticks to the firm laws and rules of elegant cooking. Moreover, it requires a profound understanding of various cooking methods focusing on the intricacies, and now which is only developed in the restaurants of France and other French restaurants across various countries (Villegas M, 2003, P-4).

In reaction to haute cuisine, Nouvelle cuisine was developed in 1960s under the influence of chefs such as Paul Bocuse and the Traisgros Brothers, who focused at producing lighter dishes with the use of less, subtle sauces accompanied by the urge of experimenting the untraditional style of cooking thereby having a lasting impact on French cuisine. This cuisine is by far, the most popular and easier of the cuisines to develop and cook (Villegas M, 2005, P-7).

Like every other culture, France has a uniqueness in its own which is depicted in its cuisine. The towns cook the local dishes as well as the ones which has a touch of that respective town. This not only contributes to the tradition that is being followed but also the true honor given to the local products. Moreover, French cuisine is an art of innovation. Each season has a set of different recipes ranging from the awaited summer melons to autumn walnuts. Moreover, the French cuisine has that touch of regional specialty as well, it is affected by countries sharing the border, such as Italy, the past traditions and economic conditions (Villegas M, 2005, P-8).

Eating and drinking, remains an essential part of the French culture. One of the grand pleasures includes opening the morning with a petit dejeuner of a French croissant and a café au lait. Lunch remains to be the main course for many along with the dinner. Due to the break between 12 30 and 3 30 when the shops and work places are closed, the meal extends to a course of three or four courses.

The sauces are considered to be of core importance in French cuisine which defines the fine art of French cuisine along with the basic ingredients; wine and cheese. The sauces differ in taste from other sauces available throughout the world as they are developed through specialized ingredients that define the taste and texture of French culinary arts.

They are the characteristic feature of a certain dish and define the taste, feel, nature and texture of the particular dish. Their elegance is mainly because of wine and cream. Other ingredients include are butter, meat stock, flour, carrots, bacon, onions, tomatoes, bay leaf and thyme. The French sauces are available in many types such as: meat sauces, fish sauces, brown sauces, white sauces, and more.

The French cuisine deals with a much broader class of meats as compared to the ones used in other cuisines. This includes meat from goose, turkey, lamb or duck which makes the meat less available and more expensive, yet delicious.

Fish and seafood are not of much importance in French cuisine as compared to Spanish, Thai or Italian cuisines. Yet, French cuisine, as said before, keeps on introducing new dishes and one such seafood dish is bouillabaisse, a French Soup. Another seafood recipe is for the ones anxious for lobsters. It is known as a la Thermidor.

A standard dinner begins with an appetizer such as hors d’oeuvre which simply means finger food. It is then followed by a soup, mostly a consommé, which is basically a broth of beef cooked with other ingredients which are removed from the dish before being served. Another famous French soup is the French Onion Soup which is often served in between the meals. As a replacement of soup, a fish dish called soufflé can be served as well.

Another interesting feature of French cuisine is the sweet dish, usually Sorbets, which is served before the main course. Moreover, salads are even a specialty of French cuisine as accompanied with the classic French dressing, along with egg and other spices to define the taste of the salad. Along the main course of meat, a side dish, consisting vegetables covered with butter is also a part of French style of food which is unlike the style of other cuisines. Cheese is an important part of French cuisine which is served in between the main dish and the dessert. There are various ways of using cheese in dishes and is one of the main ingredients of any French dish being cooked.

Talking about desserts, the French desserts are enjoyed throughout the world. Sweets such as crepes and mousse are loved by everyone and have been adapted to taste according to various tastes. However, the class French taste tops all of the variations in other countries, because of its texture and taste built through cream, chocolate, and wine. The French meal does not end on a dessert but on a coffee or wine which is again a heavy ending as coffee is not served plain, but coupled with cream or chocolate and wine is always an old, textured classic wine (Ferguson P, 2004).

Throughout the world, wherever there is a French restaurant, or any eating outlet with the serving of a French meal, there are loads of appraisals and satisfactory comments from the customers. Whether it is France, or England, every place has French food, with original French ingredients cooked to perfection, highly cooked and succulent food topped with tempting sauces developed by experienced chefs made to fulfill the deeper desires than just filling the stomach.

According to the usual customer surveys, one can quite easily conclude that every individual wants a relaxing, soothing environment to enjoy the every bite of French food. French cuisine can only be enjoyed in a soothing, relaxed and usually romantic environment as is the taste and nature of the cuisine. The name suggests the meal to have snails and other haunting creature, but the truth reveals once you taste it. Ranging from juicy meat to cheesy meals to wine, French cuisine has everything for varying tastes. Often French meal is regarded as a heavy course despite the fact of the fresh ingredients used in the preparation of almost all of the light dishes.

Thus, French cuisine is quite different from all other cuisines of the world in every aspect. It has its own unique cooking style, presentation ways, the art of culinary and above all the unmatched taste. No doubt, it is the aim of every chef to achieve the art of French cuisine.

Ferguson P, 2004, Accounting for Taste: The triumph of French cuisine, University of Chicago Press, p-4.

French Food culture. Web.

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Lawrence R, 2001, French Food: On the table, on the page and in the French culture, p 10.

Panayi, Panikos. “Foreign Tastes,” History Today, 4, 2008, 40, eLibrary Proquest CSA.

LIBRARY AND INFO RESOURCES NETWORK (LIRN). 2008.

Villegas M, 2005, The Food of France: A Journey for Food Lovers, Murdoch Books, P-6.

Villegas M, 2003, A Little Taste of France, Murdoch Books, P-6.

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Bibliography

IvyPanda . "The Triumph of French Cuisine." October 16, 2021. https://ivypanda.com/essays/the-triumph-of-french-cuisine/.