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Period: 400 to
Old France
Until the day the Bastille was stormed in 1789, the majority of French citizens were poor farmers whose diets were based mainly on grains. In the decades that followed, an upper class emerged – one that upheld good food as a mark of social standing. Despite the haute cuisine being served in the private homes of the elite, all was not well in the nation. During this time, seventy percent of French peasants still languished in poverty and malnutrition. -
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17th century to early 18th century cuisine or haute cuisine
Haute cuisine meaning “high cuisine” started in the 17th century by a famous chef named La Varenne who later wrote a book of haute cuisine standards for desserts and pastries. The chef changed the style of cooking significantly. In the middle ages the dishes were rich and elaborate, while the new style concentrated on creating lighter dishes that were relatively easy to prepare. -
Period: to
1600s
During the 1600s it was Royal patronage which truly promoted French cooking, with various dishes of fish and fruit being the most popular. It was also during this time in French history that Dom Perignon invented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was introduced around the same time, in 1644, while in 1686 the development of the croissant celebrated a true Christian -
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Late 18th century to 19th century cuisine
Marie-Antoine Carême, a major chef, was born during this phase. He played a significant role in refining the French cuisine. He created mother sauces that formed the basis of his cooking style. These included espagnole, velouté, and béchamel sauces. Souffles were also first made during this time. during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurant movement also began around this time and there was a new journalistic -
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Late 19th century to early 20th century cuisine
The major chef of this time was Georges Auguste Escoffier who is known for modernizing the haute cuisine and organizing what later became the national cuisine of France. Many hotels were opened in France due to his influence. He created the popularly known brigade system which divided a professional kitchen in five stations including: garde manger that prepared cold dishes; the entremettier prepared soups, vegetables and desserts; the rôtisseur prepared roasts, grilled and fried dishes; the sauc -
French Fries
At about the same time and during the French revolution, many French people claim that the fried potato was invented by Parisien cooks, specifically under the bridges that span the Seine river. This version of the history of French fries is recalled in the name of one type of fry eaten by the French known as Frites Pont-Neuf, named after a famous Parisien bridge. -
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Mid 20th century to late 20th century cuisine
Chefs like Paul Bocuse, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver rebelled against the “orthodoxy” of Escoffier’s cuisine. Gault and Millau “discovered the formula” contained in ten characteristics of this nouvelle cuisine; these included: Rejection of excessive complication in cooking
Reducing the cooking times to preserve the natural flavors. Steaming was used
Using freshest possible ingredients in cooking
Large menus were abandoned in favor of shorter menus
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20th Century Changes
World War I heralded the beginning of modern French cuisine. Improved transportation during the first half of the 20th century spread the wealth and regional cuisine that had previously been segregated. Tourism came into high demand after World War II and furthered the need for grand cuisine at a fair price. Now anyone could saunter into a tavern or restaurant and have a substantial meal. -
Period: to
Modern Crusine
World War I was the beginning of modern French cuisine. Improved transportation during the first half of the 20th century spread the wealth and regional cuisine that had previously been segregated. Tourism came into high demand after World War II and furthered the need for grand cuisine at a fair price. Now anyone could go into a restaurant and have a substantial meal. Georges Auguste Escoffier is acknowledged as the central figure to the modernization of French cuisine.
His book Le Guide -
Period: to
2000s
Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of -
Today’s French
Ubiquitous bistros and cafes now dot the land and the French have their pick of Pain au Chocolat or Brioche daily. In France there is an eatery for everyone. Attention is paid to the quality, flavor, and appearance of food. It is a pure, nearly religious, sensory experience. What once was subsistence is now an object of daily, living art.