THE HISTORY OF FRENCH CUISINE
GUILLAME TIREL Named “ Tallaivent” (1310-1395) Court chef- first chef His first book “Le Viandier
Collection of cookery techniques Early Recipe collection
CATHERINE DE MEDICI 1547- she married Henry II and introduced presentation and style She brought with her
Florentine chefs.
FRANÇOIS -PIERRE LA VARENNE(1615-78) He broke with the Italian tradition. And he replaced the expensive species by local herbs like: tarragon, parseley, thyme, bayleaf, sage, Inventor of Bechamel sauce
MARIE-ANTOINE CARÊNE (1784- 1833) His celebrity chef. Founder of “Haute Cuisine” He introduced cheese and wine.
Chef of kings, tzars , diplomat
ESCOFFIER (1846- 1935 ) Introduced traditional French cooking. Most of his techniques were based on Marie-Antoine Carêne. He’s the father of French
Haute cuisine. His books are still followed nowadays.
NOUVELLE CUISINE Chefs revelled from Escoffier orthodoxy In the 1960s the nouvelle cuisine crossed all the frontiers
Chefs like André Gayot, Henry Gault, Fernand Point...
TERMS EXPORTED TO MOST LANGUAGES Croquette
Bain-marie
Escalopes
Canapé
Flambear
Compote
Puré
Julienne
Mayonnaise
Papillote Pâte
SOME JOKES ABOUT..