-
Period: Jan 1, 1400 to Jan 1, 1500
Influence from Italy
French Cuisine was influenced during this period. When Catherine de Medicis married King Henry III, she brought her Italian chefs with her to France. These chefs greatly helped French cuisine. -
Period: Jan 1, 1500 to
Food Regulations and Stagnancy
During this period, guilds were formed controlling food regulations. Certain food industries were restricted to particular areas. There were two basic types of guilds - one, the people who supplied raw materials for food, and two, the people who prepared the food. The development of culinary arts was stagnant during this time. -
Period: to
Haute Cuisine and Enlightenment
Haute Cuisine, or 'high' cuisine, develops. It focused on the ingredients, instead of the extravagance as before. Guilds also fell, leading to an Enlightenment of French Cuisine. Chefs of the monarchy were out of jobs as the monarchy fell, therefore, created numerous restaurants. La Varenne, a famous French cook, also lived in this period, and wrote the first French cookbook. -
Period: to
Marie-Antoine Careme and sauces
Careme, a chef, created many sauces during this period. Many of them are used today. -
Period: to
Georges Auguste Escoffier and the Modernization of French Cuisine
Haute Cuisine was modernized by a French chef, Georges Auguste Escoffier. He simplified Haute Cuisine, and developed a new kitchen system. He is an important figure in the history of French Cuisine. -
Period: to Jan 1, 1400
Middle Ages
French Cuisine began as a result of the influence of skilled chefs in court. It was served in a style called service en confusion. Spiced meats were used such as pork, beef, poultry and fish. They were salted and smoked for preservation. Food depended on the season. Presentation was extremely important.