History of French cuisine: from royal feasts to modern trends

French cuisine has deep roots dating back to the Middle Ages. At that time, there was no strict distinction in society between the aristocracy and the common people in terms of dishes, but traditions were born at courts and in monasteries that would later have a great influence on the further development of cooking.

In medieval France, cuisine was closely linked to agriculture. The main products were grains, legumes, vegetables and meat obtained from domestic animals. Cooking was usually done in large ovens or over an open fire. Meat was often roasted on a spit, and side dishes included porridge and bread. Hot and aromatic herbs brought back from the Crusader campaigns became the basis of spices, which were valued for their ability to preserve food and add flavor. It was then that the still popular spice set appeared, including thyme, rosemary and basil.

French cuisine underwent significant changes during the Renaissance. In the 15th and 16th centuries, thanks to the marriage of Catherine de Medici to the French king Henry II, Italian traditions and methods were introduced into cooking. At the Italian court, Catherine de Medici became acquainted with new products and dishes, which she soon brought to France. Thus, artichokes, spinach and sauces appeared on the menu, and the art of serving and presentation of dishes acquired greater importance.

Also during this period, the first attempts to use knives and forks for cutting meat occurred, and dishes began to be decorated. Culinary masters began to develop more complex recipes that included a variety of textures and flavors.

The reign of Louis XIV, or the "Sun King", was the heyday of French cuisine. Culinary traditions at the court became truly elevated. This time is marked by the emergence of "haute cuisine", characterized by multi-layered dishes, beautiful presentation and the wide use of exotic ingredients. The royal court, whose residence was Versailles, gathered the best chefs of France, who did not just cook, but created real works of culinary art.

The court chefs had access to a wide variety of products, including spices and exotic fruits, which were delivered from all over the world. One of the chefs who became famous at the court of Louis XIV was François Vatel. He was known not only for his culinary skills, but also for his desire for perfection and for giving dishes elegance and artistic value. The first recipes for complex sauces such as béchamel and hollandaise appeared, as well as ideas for first courses of serving dishes. It was during this era that the traditions of culinary etiquette were established, which later became a symbol of haute cuisine.

The events of the late 18th century, when the Great French Revolution broke out, also left their mark on the kitchen. With the fall of the monarchy, French chefs who had previously served the nobility were forced to find new uses for their skills. Many of them founded the first restaurants, which gave rise to public gastronomy accessible to the middle class.

Restaurants offered customers a choice of dishes to suit every taste, which was a novelty at the time. This period was marked by the development of the chef profession, when chefs became not just performers, but true artists and authors of their dishes.

The 19th century can be considered the era of the systematization and formalization of French cuisine. Auguste Escoffier, one of the greatest chefs in France, became known for his innovative approaches. He created the principles that underlie classical cuisine, introduced a menu structure, divided up the tasks in the kitchen, and systematized the recipes.

Escoffier, known as the "king of chefs and the chef of kings", developed the brigade system that is still used in kitchens today. He created a unique classification of sauces, thanks to which the main types are still distinguished: béchamel, velouté, espagnole, and others. His work "The Book of French Cookery" became a reference book for chefs around the world and remains relevant to this day.

Escoffier also simplified complex dishes, making them more accessible and understandable for the mass market. This innovation made French cuisine accessible not only to the aristocracy, but also to the general population.

In the middle of the 20th century, traditional cuisine was replaced by "new cuisine" (Nouvelle Cuisine). This style of cooking was aimed at freeing the kitchen from unnecessary heaviness and placing an emphasis on fresh products and natural flavors. One of the main principles of the new cuisine was preserving the natural taste and texture of products, reducing the amount of fats and sauces, and shortening the cooking time.

The key figures of this revolution were chefs Paul Bocuse, the Troisgros brothers and other chefs who strove for maximum simplicity and sophistication. Nouvelle Cuisine dishes were lighter, sauces were more liquid, and the cooking technique was based on quick frying and steaming. French cuisine finally became the standard of sophistication, attracting the attention of gourmets around the world.

Today, French cuisine firmly occupies a place in the world gastronomic culture. Modern French chefs use both traditional and new techniques, including molecular gastronomy, fermentation and fusion.

French cuisine has always been innovative: now it is actively implementing the principles of sustainable nutrition and waste minimization. Culinary schools in France continue to produce chefs who become stars of world gastronomy, and still teach the classic techniques created at the royal court and developed in the era of Escoffier.

French cuisine has had a significant influence on world cuisine and has become an example for many countries, thanks to the system of dishes, the recipes of sauces, wines and pairing with dishes. In every country you can find establishments serving dishes according to French recipes, whether classic or adapted to local tastes.

French cuisine remains an unrivaled standard for professional and amateur chefs, and its influence is felt in many modern gastronomic trends, from gourmet dishes to the ideas of careful treatment of products and a return to natural ingredients.

French cuisine has come a long way from medieval feasts to modern haute gastronomy, remaining at the center of culinary art and inspiring generations of chefs around the world. The pursuit of excellence, aesthetics and respect for the products have made it one of the most influential cuisines in the world, which is still confirmed today by new culinary achievements.