‘Good food’ has long been synonymous with French food, but what are the origins of French cuisine? More than simply delicious wine and cheese, the evolution of French culinary traditions began in medieval times with lavish banquets for French kings.
French cuisine has developed over centuries to encompass some of the world's most iconic cooking methods and creations thanks to contributions from famous French chefs, restaurants and the celebration of a rich culinary heritage. Intrigued about the birth of the éclair? Wondering who had the bright idea for coq au vin? From formal disciplines that form the basis of an education in culinary arts to the global influence of French cooking techniques, we’ll explore what defines French gastronomy and its cultural significance.
Origins and influences: tracing the roots of French cuisine
The origins of the French cuisine we know and relish today go back to the Middle Ages, with a reliance on local and seasonal produce. This slowly changed as more exotic foreign ingredients became available, with influence from a range of sources playing a part in French gastronomy and the history of culinary arts.
What are the key influences on French cuisine throughout history?
Ancient and medieval culinary traditions
The first known French recipe collection was written in the 14th century at a time when French cuisine consisted of banquets for the wealthy, with food being served in the style of service en confusion, meaning all dishes were brought to the table at the same time. Diners ate with their hands, enjoying predominantly spiced or smoked meats with seasonal vegetables. Food was served in a decorative way to add to the theater of the meal and this practice has lasted to influence haute cuisine.
Renaissance and the arrival of exotic flavors
Exploration at the time and discovery of the New World led to an influx of exciting and exotic new flavors, which proved to have a big influence on French gastronomy. Certain ingredients, such as haricot beans, only became used in French cooking after their discovery in the Americas.
Influence of Catherine de' Medici and Italian cuisine
A significant part in the introduction of new ingredients and refinement of French cooking was played by Catherine de' Medici, who left Italy for France to become the French queen in 1547. She brought Italian influence with her – and tomatoes – and also injected an element of sophistication into French cuisine, with fine tableware and glassware playing a more important role in presentation.
The rise of French culinary excellence
The cultural significance of French cuisine really goes hand in hand with the recognition of inspired and disciplined French chefs. Always respectful of French culinary traditions, they refined and developed cooking in France and then shared their carefully honed techniques with the world to global acclaim.
Who are some famous French chefs that shaped the culinary landscape?
François Pierre La Varenne and the birth of French cuisine
The origins of modern French cuisine can be traced back to François Pierre La Varenne, who published the first important book on French cooking. He began to refine French cuisine’s reliance on heavy sauces, creating some lighter dishes and later publishing another book focusing on pastries and desserts.
Marie-Antoine Carême, known as Antonin Carême
The 18th-century French Revolution did not just affect the monarchy, politics and structure of society – there was also a French culinary revolution. Carême is arguably one of the most influential chefs in French history. A pioneer, he invented the ‘mother sauces’, including béchamel and velouté, which form the basis of many other creations. In addition, he was famed for his sugar work and extravagant patisserie inventions, a development we still associate with French cuisine today. It was also Carême who introduced serving a succession of courses to diners as set out on a menu rather than bringing all the dishes at once. This was an innovation he brought back from his travels in Russia called service à la Russe.
Georges Auguste Escoffier and the modernization of French gastronomy
Georges Auguste Escoffier is a towering figure in French cuisine, with a lasting legacy as a chef and restaurateur. He also pioneered the organization and management of commercial kitchens we still see today, where each person has their own ‘station’ and specialty. He favored simpler dishes with lighter sauces and used innovative ingredients to elevate dishes. He can also be credited with inventing many dishes we see as French classics today, such as peach Melba to honor Nellie Melba, the Australian singer.
Paul Bocuse and the nouvelle cuisine movement
Paul Bocuse forged a new direction in French gastronomy with the nouvelle cuisine movement synonymous with the French restaurant. This consisted of lighter dishes with less butter and cream containing the highest quality ingredients and precise presentation on the plate. A champion of the science of cooking, Bocuse was named chef of the century by the Culinary Institute of America, and went on to train many future top chefs who gained many Michelin stars.
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French cuisine goes global
Thanks to chefs such as Carême and Escoffier, who were pioneers in creating modern restaurants, serving diners and the organization of commercial kitchens, the French have always been at the forefront of gastronomy. Chefs across the globe still come to France to learn French techniques, which are widely viewed as fundamental to excellence in contemporary cooking, including the fusion movement. The traditions of La Varenne, along with Carême's skills and recipes, are still a part of French culinary arts courses today.
Iconic French dishes and culinary techniques
There’s no doubt France is home to some of the most recognizable dishes on the planet, from scrumptious soups and exquisitely prepared meats to flavorsome vegetables and delicious desserts.
What are some traditional French dishes that have stood the test of time?
Coq au vin: a classic French braised chicken dish
A hearty classic, most recipes for coq au vin call for – of course – chicken, plus lardons, mushrooms, onions and garlic, which are braised in red wine. A bouquet garni is often added to give extra flavor.
Bouillabaisse: the rich fish stew of Marseille
Head to the south of France and you'll find authentic bouillabaisse, a traditional fish stew cooked with fresh fish and a hearty broth consisting of potato, garlic, onions, tomatoes and fennel, with saffron to give it its distinctive color. It’s served with a rouille, saffron and cayenne pepper mayonnaise that's perfect for spreading on crusty bread.
Ratatouille: a celebration of vegetables
Originating in Nice, ratatouille combines tomatoes with vegetables in a delicious vegetarian creation. Vegetables in it can vary, but ingredients usually include onions, aubergine, courgette, peppers and seasonings to create a simple but memorable dish.
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The art of French pastry and baking
The French pâtisserie tradition
Carême’s influence on French cuisine is evident in his impact on pâtisserie,and the global popularity of French-style pastries and sweets. Pâtisseries are found across the world, but most notably in France, where you’ll find shop windows filled with colorful and delicious treats.
Croissants, baguettes and brioche: the French bread culture
You can’t think of France without thinking of bread, from baguettes to pain au chocolat. Croissants, developed in the early 20th century to become the buttery, flaky deliciousness we know today, are a breakfast staple in France along with brioche, a soft and sweet bread that can be shaped, filled or in loaf form.
Macarons, tarte tatin and crème brûlée: indulgent French desserts
Desserts became popular in France around the time of the Renaissance. Whether it’s the flavor of almond in the shape of an exquisite macaron, a slice of apple tarte tatin with fresh cream or a timeless crème brûlée, French desserts are deservedly revered around the world.
French wine and cheese: an inseparable pairing
What is the significance of French wine and cheese in French gastronomy?
Wine and cheese have played a vital role in French cultural history for centuries. For a relatively small country, France has an incredible breadth of wine and cheese varieties, with passion and care distilled into the production of each and every one. Wine and cheese are an ideal pair and form part of the convivial nature of a French meal made for sharing and enjoying.
The rich heritage of French wine
Thanks to the Romans, the French started making wine as early as the 6th century BC. The French are at the forefront of wine production and are recognized as an authority on viticultural knowledge.
Classic French wine regions and varietals
French wine relies significantly on terroir, the concept of the area or soil in which a grape variety is grown, influencing the final result. There are strict rules surrounding the naming of wines depending on their terroir – hence the stipulation Champagne can only be called as such if it’s from the Champagne region, with all else being sparkling wine. From Bordeaux to the Loire Valley, France is renowned for its sought-after wines thanks to centuries of tradition.
French cheese: a diverse and artisanal tradition
Just like its wine, France is highly protective of its cheeses. Exported worldwide, the French are unparalleled when it comes to cheese production, from popular varieties such as Roquefort and Camembert to artisanal selections using traditional methods going back hundreds of years.
French cuisine: a cultural heritage recognized by UNESCO
The cultural significance of French cuisine was recognized by UNESCO in 2010 when the ‘gastronomic meal of the French’ was included by the organization on its Representative List of the Intangible Cultural Heritage of Humanity. The joy and respect the French have for the traditions of excellent food is a lasting gift to people around the world.
Pursuing the art of French cuisine: where to study and hone your skills
Interested in learning more about the art of French cuisine? Want to grow and improve your culinary skills? There's nowhere better than in France at the École Ducasse, a culinary school renowned for French cuisine education.
Alain Ducasse is one of the most celebrated and influential chefs in the world, particularly in the realm of French cuisine. Born on September 13, 1956, in Orthez, France, he has become a prominent figure in the culinary industry, earning numerous Michelin stars throughout his career. Ducasse's impact on French cuisine and his philosophy, which is taught at his culinary schools, has significantly shaped the way many chefs approach cooking and gastronomy.
At the École Ducasse, you can gain authentic and hands-on culinary experience by mastering French cooking with leading chefs. Through internships and real-world learning, you can gain priceless work experience to put your knowledge to the test. You may be wondering if culinary school is worth it, but there are many career options post-culinary school and you don’t have to become a chef.
Conclusion
French cooking has evolved over centuries, but at its heart, it's always been a celebration of sharing great food with friends and family. It’s a culture with proud and distinctive traditions and the French take great pride in their culinary history, along with developments that continue to make an impact thanks to new techniques, ingredients and the vision of talented chefs.
To become a part of this exciting culinary movement, take a look at the courses on offer at the École Ducasse and see if you can play a role in the ongoing evolution of French cuisine.
