HISTORY OF FRENCH CUISINE

French cuisine is considered as the foundation and the heart of many cuisines across the
Western world. In fact, the history of cooking can’t be written with out a significant
portion or our modern history being impacted by French chefs. French cooking’s
influence and recognition are legendary and has gained the status of having flair and
elegance. The methods used in French cuisine are widely taught in western cooking
schools and culinary education. In fact, one of the most famous and highly regarded
cooking schools in the world is the Le Cordon Bleu in Paris, France.
In November 2010, French gastronomy was added to the UNESCO World Heritage list for
its “intangible cultural heritage”. The long history of French gastronomy has lead up to this
honor. With out a doubt, French cuisine is known world-wide.

Medieval Age
In medieval French cuisine, food was essentially the same as Moorish cuisine and meals
were prepared and served in a style called “service en confusion” or “all at once”. Food
was generally eaten by hand and large sliced pieces of meats were held between the
two fingers and the thumb. Strong mustard flavors were used and their sauces were
thick and heavily seasoned. Pies were common and its crust served primarily as a
container rather
than the food itself. The culture of drinking
alcoholic beverages existed but the beer was more
common than wine. In late medieval ages, meals
often end with “dessert” which typically was aged
cheese and spiced wine. Commented [CPF1]:

Ingredients being used varied greatly with the

seasons and the church calendar. Spring, summer
and autumn afforded abundance while winter were
much more sparse. During winter months, meats
were smoked and salted to be preserved, and
vegetables were salted and preserved in jugs.
During lent, whales, dolphins and porpoises were
salted to
be eaten. Poultry on the on the other hand, was kept in special yard to be reserved for
the elite. Gardens provided herbs and spices which were very expensive.

A common food preparation that was believed to beneficial and healthy was to finely
cook, pound and strain mixtures into fine pastes and mushes. Sweet-sour flavors were
commonly added to dishes with vinegar combined with sugar or honey.

Italian Influence

In 1540s, Catherine de Medici of Italy came to France along with

her Florentine-educated cooks to marry Henry duc d’Orleans, the
future King Henry II. Under her reign as queen and queen
mother of France, the dinners she hosted helped moved French
cuisine to turn into a magical art of beautiful presentation and
innovative flavors. Fine tableware and glassware became
important and new foods were introduced from the
Mediterranean as well as from distant regions. Garlics, truffles,
and mushrooms were also used.
She announced that ladies attending a sumptuous feast should be dressed in fashionably
revealing attire. Dinners in France became extravagant. A French court chef named
Guillame Tirel also known as “Taillevent”, wrote one of the earliest recipe collections of
medieval France named “Le Viander”.

Ancien Regime
During the 16th and 18th centuries, Paris was alluded to as the central hub of culture and
economic activity. In the Ancien Regime, Paris guilds were regulated by the city
government as well as by the French crown. Guilds restricted those in each branch of
the culinary industry to operate only in that field. Guilds were divided into two groups:
individuals that provided raw materials and people who supplied prepared foods. There
were also guilds such as “charcutiers” and “rótisseurs” that catered both raw materials
and prepared. In the 1600s, royal patronage promoted French cooking with various dishes
of fish and fruit being the most popular. Also, during this time, the art of making
champagne had begun by Dom Pérignon. He started it by storing his wine into bottles
that allow secondary fermentation to happen.
In 1691, chef Francois Massialot wrote: “Le Cuisinier Roial et Bourgeois” containing
menus served to the royal courts in 1690. Massialot works as a freelance cook and was
not employed by any household. He and many other royal cooks were not accountable
to the regulation guilds therefore, they could cater to weddings and banquets without
restriction. His book was the first to list recipes alphabetically and his recipes have listed
no quantities which suggest that the book was published for trained cooks.

During the reign of King Louis XIV, sumptuous dining took another leap in extravagance
at his palace in Versailles when silverware became common. He introduced the concept
of dining in a series of courses and cooks became specialized.

Traditional Haute Cuisine

The foundation of “haute cuisine” or “high cuisine” was during 17th century with France’s
premier chef La Varenne. He is credited with publishing the first true French
cookbook entitled “Le Cuisinier Francóis” in 1652. It contained new techniques such
as the use of roux using pork fat as a sauce thickener. The book contains two
sections: for meat days
and for fasting. His recipes marked a change from the style of cookery to new
techniques creating lighter dishes and more modest presentations. In 1667, he
published a pastry book entitled “Le Parfait Confitvrier”. It updated the emerging haute
cuisine standards for desserts and pastries.
The 1712 edition of Le Cuisinier Roial et Bourgeois retitled “Le Nouveau Cuisinier Royal
et Bourgeios” was increased to two volumes. It was written in a more elaborate style
with an extensive explanation of techniques.
French revolution
The French revolution was integral to the growth of French cuisine as it abolished the
guild system giving anyone freedom to produce and sell any culinary item. Chefs began
to set up restaurants which went well beyond common taverns and inns which all had
access.

At this time, many of the

nation’s people depended on
bread as a significant food
source. Bread was referred to as
the basic dietary item for the
masses and used as a
foundation for a soup. It was so
important that thee harvest,
prices and supplies were all
watched and
controlled by the French government as fear of famine was always present.

During this period, extravagant constructions of pastry and sugar architecture by Marie-
Antoine Careme called “pieces montées” became known. His contribution to the
refinement of French cuisine was based on his style of cooking his sauces which he
named “mother sauces”. Careme had over one hundred sauces in his repertoire and
soufflés appeared for the first time in his writings. His preparations may have seemed
fancy, but he simplified the even more complex cuisine that existed previously. The
appreciation for his talent carried him to many courts including the “Russian Tsar” or
“Russian service” where guest was served individually first appeared.
 Modern Haute Cuisine
By streamlining Careme’s formulas
and adding his own touches,
Auguste Escoffier codified French
cuisine to become modern haute
cuisine in the 20th century.
Escoffier introduced a lighter
approach to classic sauces and
enhanced the dishes to make a
new distinct flavor. He took
peasant dishes and transformed
them using the refined
techniques of haute cuisine. Although Escoffier left out much of the local culinary
character in regions of France and is considered difficult to execute by home cooks,
multiple high-profile chefs universally accepted this new style of cooking. Escoffier
additionally established a frame work known as “mise en place” where everything was
organized and in its place. He also instituted a system of “parties” called the “brigade
system” which professional chefs are separated into five stations:
 Garde manger was the responsible for preparing cold dishes
 Entremettier prepares starches and vegetables
 Rôtisseur was the one who oversees the preparation of fried, grilled and
roasted foods
 Sacucier prepares soups and sauces
 Pâtissier was responsible of desserts and pastries
This system is more of a production type approached and approve the quality and speed
at which dishes were prepared. Meals can be served faster, and tables can be turned
over more quickly which meant more income to gain.
Nouvelle cuisine
In the late 1950s,
French chefs led by
Paul Bocuse, Guérard
and Chapel introduced
new dishes and
techniques called
“Nouvelle
cuisine”. It replaced the
traditional heavy
sauces to emphasizing
the freshness,
lightness, and clarity of
flavors.
This new way of cooking gets rid of unnecessary and complicated procedures to
preserve more of the foods natural flavors. Steaming became vogue emphasizing the
freshness of the ingredients as possible. This period reduced the serving size and large
plates were used for visual presentations. In the mid-1980s, this style of cuisine had
reached its peak and many chefs began returning to the haute cuisine style although
lighter presentations and new techniques remained.

Modern French cuisine

French cuisine now rides a fine line between haute and nouvelle styles. The attention
paid to its quality, flavor, and appearance is pure and gives remarkable experience in
every bite. There is so much variety with French cuisine and that is the most valuable
aspect it has. French cuisine is now renowned for its elaborate preparation and precise
presentation around the world. It held high in regard and respect by making the daily
meal and a product of an art.

French cuisine had gone through a lot of developmental changes which led to its
prestigious reputation. They innovated their own cuisine style into savory, luxurious, and
classy dishes. French cuisine has been a symbol of a tradition, an art and a way of life.