french cuisine french cuisine consists cooking traditions practices france 14th century court chef known wrote earliest recipe collections medieval france time french cuisine heavily influenced italian cuisine 17th century spearheaded movements shifted french cooking away foreign influences developed france indigenous style cheese wine major cuisine playing different roles nationally variations regulated laws french cuisine codified 20th century modern cuisine left local character found regions france considered difficult execute home tourism guide helped people rich peasant cuisine french countryside starting 20th century cuisine great influence cuisine southwest france dishes regional variations country knowledge french cooking contributed significantly western criteria widely western school boards education november french added lists world cultural heritage history middle ages french medieval cuisine common aristocracy multiple courses prepared served style called service confusion food generally eaten hand large pieces held thumb fingers highly seasoned thick heavily flavored common banquet item crust serving primarily container food end late middle ages pie developed meals ended issue table later changed modern typically consisted middle ages meaning hardened sugar honey aged cheese wine ingredients time varied greatly according seasons church calendar items preserved salt honey late spring summer autumn afforded abundance winter meals sparse livestock slaughtered beginning winter beef pork smoked bacon smoked chimney tongue dried packed salt fruits nuts root vegetables boiled honey preservation whale considered fish lent sea mammals eaten artificial freshwater ponds called held pike fish kept special yards reserved elite game highly prized rare included wild hare rabbit birds kitchen gardens provided herbs including rarely today expensive time included pepper longer today french cuisine long pepper similar black pepper grains paradise sweet sour commonly added dishes combined sugar affluent honey common form food preparation finely cook pound strain fine believed beneficial use nutrients visual display prized brilliant colors obtained addition example green yellow came egg yolk red came purple came gold silver leaf placed food surfaces brushed egg whites elaborate dishes result dish look like castle chicken turrets coated gold leaf time swan skin feathers intact feet birds taste unpleasant skin feathers kept filled cooked seasoned flesh birds like chicken known french chef middle ages known worked numerous royal 14th century position kitchen boy chef son king charles france chief cook career spanned years death buried grand style wives represents armor holding shield cooking paris central hub culture economic activity highly skilled found markets paris found similar smaller versions cities important distribution food gave french produce characteristic identity regulated guild system developed middle ages paris regulated city government french crown guild restricted given branch industry operate field basic groups supplied raw materials grain merchants second group supplied prepared foods offered raw materials prepared food meat dishes supply cooked meat dishes raw meat caused issues sold raw materials served training ground industry degrees assistant cook fledged cook master chef conferred reached level master chef considerable rank individual industry enjoyed high level income economic job security times royal fall guild hierarchy necessary find parallel appointment based skills leaving service royal uncommon paris guild regulations allowed movement 16th 17th centuries french cuisine new food items new world slow adopted records serving dinner dish called roots new world discovery beans central dish creation existed outside new world exploration cuisine pronounced high cuisine foundations 17th century chef named author works credited publishing true french book includes earliest known reference pork fat book contained sections meat days recipes marked change style known middle ages new techniques aimed creating somewhat lighter dishes modest presentations individual published book entitled republished similarly updated codified emerging cuisine standards chef wrote reign book contains served royal courts worked freelance cook employed particular household royal received special privileges association french royalty subject regulation cater weddings restriction book list recipes forerunner dictionary book seen print type game second fish quantities listed recipes suggests writing trained successive updates include important adding glass wine fish stock definitions added edition edition retitled royal increased volumes written elaborate style extensive explanations technique additional smaller preparations included edition leading lighter preparations adding course meal central french makes appearance single dish edition prior listed late 18th century early 19th century french revolution integral expansion french cuisine effectively abolished meant chef produce sell item wished born years onset revolution spent younger years working discovered later cook french emperor prior employment known extravagant constructions sugar architecture important career contribution french cuisine basis style cooking came named mother referred fond meaning foundations base known today large quantities kitchen capable forming basis multiple derivatives repertoire writings appear time preparations today extravagant simplified codified complex cuisine existed central cuisine art cuisine late 19th century early 20th century commonly acknowledged central figure modernization cuisine organizing national cuisine france influence began rise great hotels europe america 1880s 1890s managed early hotel worked influence came management created system parties called brigade system separated professional kitchen separate stations stations included garde prepared cold dishes prepared vegetables prepared fried dishes prepared prepared items system meant instead person preparing dish multiple prepare different components dish example prior system minutes prepare dish new system eggs prepared kidney sauce dish prepared shorter time served quickly popular restaurants simplified organized modern menu structure meal published series articles professional journals outlined sequence finally published des type service embraced service serving meals separate courses individual plates popular 1860s largest contribution publication established french book collaboration significance illustrate universal acceptance multiple high profile new style cooking use heavy lighter essence flavor taken fish meat vegetables style cooking looked create function add flavor dish mask like heavy ornate past took inspiration work personal recipes addition recipes ideas modern version published second source recipes came existing peasant dishes translated refined techniques cuisine expensive ingredients replace common ingredients making dishes humble source recipes invented new dishes updated times lifetime noting foreword book edition recipes book considered text point wrote book longer tomorrow progress marches day mid-20th century late 20th century 1960s brought innovative thought french cuisine especially contribution portuguese immigrants come country fleeing forced drafting colonial wars portugal fighting africa new dishes introduced techniques period marked appearance term cuisine times history french cuisine emphasized clarity flavor inspired new movements world cuisine term cooking considered modern 1960s revived describe cooking jean working cuisine students left open restaurants discovered formula contained characteristics new style cooking characteristic rejection excessive cooking second cooking times fish game birds green vegetables greatly reduced attempt preserve natural steaming important trend characteristic characteristic cuisine possible ingredients fourth large abandoned favor shorter fifth strong meat game ceased sixth stopped heavy flour based favor dishes fresh herbs quality butter lemon juice seventh regional dishes inspiration instead cuisine dishes eighth new techniques embraced modern equipment microwave ninth paid close attention needs guests dishes tenth finally extremely inventive created new combinations speculated contributor cuisine world war animal protein short supply german occupation mid-1980s food writers stated style cuisine reached exhaustion began returning cuisine style cooking lighter presentations new techniques remained national cuisine dishes considered french national cuisine today meal consists courses introductory course soup principal main course cheese course offered cheese principal regional cuisine french regional cuisine characterized extreme diversity style traditionally region france distinctive cuisine paris paris central regions country available train lines meet city restaurants exist paris cuisine obtained high quality rated restaurants champagne game popular champagne special sparkling wine simply known champagne fine fruit preserves known influenced food culture area similar style bordering germany dishes like french word popular normandy brittany coastline supplies crustaceans sea bass herring normandy quality sole brittany supply normandy home large population apple trees dishes northern areas region especially grow ample amounts wheat sugar thick found northern areas produce northern regions considered best country including grows widely brittany region called dish originated central france high quality fruits come central france including grown high quality fish seen cuisine served sauce wild game lamb cattle high quality goat young vegetables cuisine specialty mushrooms region specialty ingredient known pike perch river crabs game accounted cuisine region trout smoked meat cheese cheese cheese best eaten hot cold exquisite beef sea honey cake cheese local cuisine specialty cuisine popular liquor oil cooking types include oil fruit young vegetables popular cuisine valley guinea fish lakes mountain streams key cuisine supply high quality alpine regions supply specialty like particular type relegated region regions celebrated region include brothers mountains region liquor produced monks come basin come high quality produce comes region especially goat cheese region grazing ground cattle raised region produces best butter cream france region home high quality cattle high quality sheep woodlands offer game high quality mushrooms southern area draws cooking influence produce robust cuisine country known wine certain areas offering specialty wine making fishing popular region cuisine sea fishing trapping stream fishing support quality lamb high quality sheep beef cattle region include blonde high quality free range chicken turkey duck prevail region includes high quality regions notable production duck liver cuisine region heavy farm based region high quality france regions people consume rat like department france region high quality area offers high quality dry white corn planted heavily area use ducks production beans grown area central dish finest france commonly acknowledged finds way version area produces high quality specialty black wine high quality mushrooms region produces milk fed lamb milk produce producing cow milk cheese cattle produce quality milk cheese beef products volcanic soils create superb mineral waters produced high volume region cheese medieval settlement erected directly cliff rich countryside area region oldest milk producers soil marked history human activity favourable raising goats restaurants popular area known come served restaurants commonly seen addition fish known produced high quality comes sheep plateau les area offers mushrooms honey lamb game goat influence seen cuisine dishes like dried wrapped leaves plentiful prepared specific style known wild found mountainous regions region rich quality citrus vegetables fruits herbs region largest suppliers ingredients france region produces largest creates superb olive oil dishes found important herbs cuisine include sage bay leaf honey prized ingredient region coastal area heavily represented cuisine goat air dried lamb beef chicken popular region uses white wine tomatoes herbs found alcohol served cuisine uses large vegetables lighter preparations commonly seen winter thirteen traditional christmas cheese apple rice grown northernmost rice growing area europe red rice specialty lived maintained eating daily kept youth brilliance eighty year old son died father told wouldn live long poor boy ate little cited chef goats sheep island lamb prepare dishes produced popular growing forest produce flour turn bread forest provides feed pigs provide protein island cuisine fresh fish common island pork fine unique items including dried rib cut dried pork dried bacon smoked dried farmer hold designation grown aforementioned offers variety fruit including fruit season french cuisine varies according season summer fruit dishes popular refreshing produce inexpensive abundant prefer sell fruit vegetables lower prices needed heat end summer mushrooms plentiful appear france hunting season begins september runs february game kinds eaten elaborate dishes celebrate success hunt peak winter turns spring appear restaurants large quantities advent deep freeze air seasonal variations marked hitherto observed cases legal restrictions example short season illegal catch season freeze foods ingredients french regional use locally grown vegetables potato wheat type french green french regional use locally grown fungi button mushroom mushrooms common fruits include tomatoes varieties meat consumed include chicken duck source beef pork lamb horse frog commonly consumed fish include fresh fresh salmon trout herring shrimp eggs fine quality eaten hard boiled plain cuisine preparation herbs vary region include sage fresh fruit vegetables fish meat purchased specialty shops street markets held certain days towns permanent covered market food shops especially meat fish retailers better shelter periodic street markets structure meals breakfast breakfast traditionally quick meal consisting french bread butter honey jam café called café black coffee tea rarely hot children drink hot chocolate cups pain pain named south france included weekend treat breakfast kind served opening early day exist versions french breakfast example famous long narrow bread soft white cheese topped boiled called dip soft boiled egg drinking fruit juice hot drink variation called meant served products version called proposes bacon salmon soft boiled egg traditional coffee tea chocolate fruits fruit juice egg cooked sunny called madame novels reported long bread stuffed butter cheese eaten standing walking breakfast meant second lunch movie les share countless consisting strong cheese hot lunch lunch hour mid day meal recently seen trend hour lunch break smaller towns south france hour lunch customary sunday longer taken family restaurants normally open lunch noon close restaurants close monday lunch large cities majority working people students eat lunch corporate school normally serve complete meals described usual students bring lunch food company operate common white collar workers given lunch employee benefits restaurants workers having lunch way typically eat dishes traditional lunch price time considerations smaller cities towns working people leave return home lunch generating rush hours day finally alternative popular especially blue collar workers lunch sandwich possibly followed dishes found ready budget prices dinner dinner consists courses introductory course soup principal main course cheese course offered cheese replace cheese course simple fresh fruit meal accompanied bread wine mineral water time bread common france day main meat courses served vegetables potatoes rice restaurants open dinner stop taking orders hours restaurants close dinner sundays drinks french cuisine meal called literally opens appetite served literally mouth end called varies region region popular south france eastern region champagne served called common popular cocktail measure topped white wine word white wine replaced champagne wine simple glass red wine presented accompanied fortified added herbs trade names sell include classic traditionally stronger include fruit food establishments history modern restaurant origins french culture prior late 18th century wished visit local guild member kitchen meal prepared guild members limited producing guild registry delegated guild members offered food homes steady appeared day day set times guest offered meal table meal offered set price little choice dishes steps modern restaurant locations offered restaurants words origin restaurant step took place locations open times day featuring ornate reasonable prices locations meant meal replacements lost suffered weak chef future opened popular restaurants time arcades royal restaurants opened time leaving failing monarchy france period leading french revolution restaurants expanded limited decades prior led restaurants completely advent french revolution abolition substantial income helped new restaurants business restaurant staff larger restaurants hotels france employ extensive staff commonly referred kitchen brigade kitchen staff dining room brigade system dining room staff system created structured team system delegates responsibilities different individuals certain tasks following list positions held kitchen dining rooms brigades france french cuisine initial language article french
French cuisine