History of French Cuisine
The exploits of trendy chefs have kept French gastronomy alive across the country and have largely influenced the eating habits of France itself. The latest trend reshaping the way the world and the French think about food is the Nouveau Cuisine.
While many traditional dishes (both national and regional) abound in modern French restaurants, French chefs are known for their innovation and use of seasonal ingredients when they are most plentiful or delicious. French food is not only delicious and beautiful, dining in a French restaurant is also a kind of relaxing enjoyment. Mastering French cuisine can take decades, but French restaurants bring this art of cuisine to diners around the world. The elements that make up modern French cuisine all come from different eras in the history of French gastronomy, but together they create a wonderful culinary culture.
The development of French cuisine during the renaissance.
Today, we can still see the Italian influence on French food and culture, but since the 16th century, France has experienced several gastronomic revolutions such as the “modern cuisine” in 1733 and “new cuisine” in 1960 which in addition to Catherine’s contribution created the French gastronomical identity we know it today.
France's famous Haute cuisine — literally "high cuisine" — has its foundations during the seventeenth century with a chef named François Pierre La Varenne. As author of works such as Cvisinier françois, he is credited with publishing the first true French cookbook. His book includes the earliest known reference to roux using pork fat. The book contained two sections, one for meat days, and one for fasting. His recipes marked a change from the style of cookery known in the Middle Ages to new techniques aimed at creating somewhat lighter dishes, and more modest presentations.
Modern French cuisine and its influence on global culinary trends.
The exploits of fashionable chefs keep French cuisine alive beyond national boundaries and, to a large extent, influence eating habits within France itself. The most recent trend to remodel the way the world and the French think of food is nouvelle cuisine.
While many traditional, both national and regional, dishes abound in modern French restaurants, French chefs are famous for innovation and using ingredients during the season when they are most abundant or tastiest. French food is not only delicious and beautiful, but eating a meal in a French restaurant is a leisurely delight for all of the senses. Mastering the French cuisine can take decades, but French restaurants bring this artistic gastronomy to patrons all over the world. The elements that make up modern food in France each date from different periods in the history of French cuisine, but they all come together to create one fantastic culinary culture.