{"id":74,"date":"2017-06-08T04:47:38","date_gmt":"2017-06-08T04:47:38","guid":{"rendered":"https:\/\/www.allaboutfrench.net\/?page_id=74"},"modified":"2019-11-08T10:30:52","modified_gmt":"2019-11-08T15:30:52","slug":"cooking-in-french","status":"publish","type":"page","link":"https:\/\/www.allaboutfrench.net\/fr\/cooking-in-french\/","title":{"rendered":"Cook in France"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Welcome to the food page viewed by the French<\/span><\/strong><\/span><\/h2>

How a basic local medieval cooking got kick-started into history.<\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t
\"cheese
cheese market<\/figcaption><\/figure><\/div>
\"ratatouille\"
ratatouille<\/figcaption><\/figure><\/div>
\"bouillabaisse\"
bouillabaisse<\/figcaption><\/figure><\/div>
\"tomates
tomates a la provencale<\/figcaption><\/figure><\/div>
\"desserts
desserts de Paris<\/figcaption><\/figure><\/div>
\"religieuse\"
coffee religieuse<\/figcaption><\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t<\/i>\t\t\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t\t\t<\/i>\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

The impact of culinary art on French culture<\/span> finds its root in the middle age
<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

This cuisine, simple in its origin, refined itself throughout the centuries by staying on a straight course for a continuous search for taste in food.<\/span><\/p>

Sugar. such a sweet change<\/span><\/p>

French cuisine developed throughout the centuries, influenced by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to its own food traditions on the long western coast lines of the Atlantic, the Channel and of course inland. In the 14th century <\/span>Guillaume Tirel, a\u00a0<\/span>court\u00a0<\/span>chef\u00a0known as “Taillevent”<\/b>, wrote a historic piece,\u00a0<\/span>Le Viandier<\/i>, one of the earliest\u00a0<\/span>recipe\u00a0collections of\u00a0<\/span>medieval France, which records what royalty ate at the time. \u00a0<\/span><\/p>

French dishes were generally acidic before a sugar-mania hit the country’s kitchens in the 16th century. Then sugar was poured in water, wine, even on fish and meat!
But let us bypass the Dark Ages and focus on the sweeping changes that marked the Renaissance era.
<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

French food will truly become a model for other cuisine in the 17th century, in great parts due to Louis XIV’s magnetism and the allure of his new playground. Versailles.
C<\/span>hefs Fran\u00e7ois Pierre La Varenne and Marie-Antoine Car\u00eame spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style.<\/span><\/p>

Fingers or Fork…that is the question<\/span><\/p>

\u00a0Before 1533, royalties and La Cour de France used pick-forks<\/strong> to shovel food in their mouth. Then the queen, Catherine de Medici introduced the fork and the art of the table, imposed later by her son and king Henri III. But it wasn’t until the 18th century that people started eating with forks. Although the fork was a common utensil in places like Italy, the French thought for a long time that this was a silly way to eat, and mostly used their fingers.
During this \u201csi\u00e8cle des Lumi\u00e8res\u201d (the Era of Enlightenment) cuisine became a hot button topic, subject of intellectual debate and writing throughout France: food was described as an art form and discussed in terms of harmony, chemistry, and spirituality.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Fun Fact
<\/strong><\/span>“Taillevent”, literally means “cut wind” – a nickname carved around Chef Tirel’s well pronounced nose that reminded of the sail of a boat. The nickname cut through the centuries and now recognized as one of the greatest restaurant in France.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t