French cuisine is considered the foundation and the heart of many cuisines across the Western world. The history of cooking can’t be written without a significant portion of our modern history being impacted by French chefs.
French recipes’ influence & recognition are legendary and have gained the status of having flair & elegance. The techniques used in French cuisine are widely taught in western cooking schools and culinary education.
The most famous and highly regarded recipes cooking school globally 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 led up to this honor. Without a doubt, French cuisine is known worldwide.
Back in Time: The Medieval Cuisine
The historical background of French recipes goes back to medieval times. During this ancient era, French recipes were fundamentally the same as Moorish Cuisine.
It was availed in a manner known as service en confusion, meaning that foods were served simultaneously. Meals consisted of spiced meats, for example, pork, poultry, beef, and fish. On numerous occasions, meals were dictated by the period and the kind of food in abundance.
Meats were smoked & salted to preserve; vegetables were salted & put in jugs to save for the winter months. During this time, the presentation of the recipes was also critical.
The more prosperous & more beautiful the display, the better, and cooks would utilize consumable things, e.g., egg yolk, saffron, spinach, & sunflower for color. One of the most hearty dinners of this era was a peacock or roast swan, sewn back into its skin & quills to look intact. The feet & nose were plated with gold to finish the exhibition.
Ancien French Regime
During the 16th & 18th centuries, Paris was alluded to as the central hub of culture & economic activity. In the Ancien French Regime, Paris guilds were regulated by the regional government and the French crown.
Guilds restricted those in every branch of the culinary industry to operate only in that field. Guilds were split into two groups: individuals that provided raw materials & people who supplied prepared foods.
Guilds such as “charcutiers” and “rótisseurs” catered both raw materials and prepared food. In the 1600s, royal patronage promoted French cooking, with various fish and fruit dishes being the most desired dishes.
Also, during this time, the art of manufacturing champagne had begun by Dom Pérignon. He started it by storing his wine in bottles that helps secondary fermentation to happen.
In the year 1691, the great chef Francois Massialot wrote: “Le Cuisinier Roïal et Bourgeois” containing menus served to the royal courts in 1690. Massialot worked as a freelance cook & was not employed by any household. He & many other royal chefs were not accountable to the regulation guilds.
Therefore, they could cater to weddings & banquets without restriction. His book was the first to list all recipes and cuisines alphabetically, and his recipes have listed no quantities, which suggests that the recipe book was published for trained cooks.
During the great King Louis XIV, sumptuous dining took another step in extravagance at his castle in Versailles when silverware became common. He initiated the concept of dining in a series of courses, & cooks became specialized.
Modern French Cuisine
French food and cuisine now ride a fine line between Haute & Nouvelle styles. The attention paid to its quality, flavor, & appearance is pure and gives a great experience in every bite.
There is so much variety with French food and cuisine, & that is the most valuable aspect it has. French food and cuisine are 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 have innovated their cuisine style into savory, luxurious, and classy dishes. French cuisine has been a symbol of tradition, art, and a way of life..