History of French gastronomy: why such richness?

A tumultuous story made up of flavors and experiences.

The French culinary tradition is no longer to be demonstrated since it is not only recognized throughout the world, but is still part of the daily ritual of the French. So rich in diversity of landscapes as well as in variety of agricultural products, that the Romans called Gaul: the land blessed by the gods.

For example, meal times seem more stable and remain a privileged family moment.

Why such a culinary craze?

It is for this reason that UNESCO has retained French gastronomy as an intangible cultural heritage.

Indeed, the gastronomic culture in France has been able to evolve since the Middle Ages by adopting styles of cuisine from its neighbors. Its history follows moments of glory or defeat (the marengo veal, the croissant taken over from the Viennese and the Ottomans).

Treatises, as well as chefs have laid down books for several centuries which establish basic rules on how to eat.

Already in the 17th century, Brillât Savarin and Tavel demonstrated certain techniques for developing ever tastier recipes. This is also a period when spices play a less prominent role in favor of designs based on eggs, cream or roux. The herbs then take the ascendancy with the new trade routes resulting from the products of the New World.

Another characteristic specific to French gastronomy is the use of banquets. The proliferation of dishes is still a guarantee of a quality table, as can be seen in starred restaurants.

Three periods in the history of French gastronomy.

The importance of French gastronomy cuisine is based on several events:

Who are the critics and historic chefs of French gastronomy?

Many personalities have influenced the art of the table in a more or less voluntary way by introducing a particular story such as:

• Henri IV and the story of his famous hen in the pot (introduced to organize a health policy).
• Marie Antoine Careme
• Brillat Savarin and his treatise "Physiology of Taste".
• Stanislas Leszczynski and his legendary bite to the queen (he was the father of Marie: queen of France).
• Paul Bocuse made French gastronomy shine all over the world
• Joël Robuchon extended the kitchen to as many people as possible.

For several years, chefs have been committed to better communicating about their professions to make this ancestral know-how known.

Why does France have a special history with its cuisine?

Because this country has existed for several centuries, and its territory spans different continents. Remember that France is in second place in Europe for banana producers with the DOM TOM. In other words, the culinary tradition clings to France's past.

This is still true for the story of "Bourbon vanilla" first grown on the island of Reunion. As such, Madagascar, a former colony, exploited this vein to become one of the largest producers in the world. Mechanically, the colonial heritage influenced the way of consuming. For example, the advent of coffee and chocolate contributed to the creation of recipes from these products.

Geography :

The former Frankish country finds itself protected from the mountains on its eastern and south-western flank and is irrigated by major rivers from its center. Beyond the Massif Central, fertile plains make up its territory to make it one of the largest agricultural producers in the world. The history of France and its cuisine combine to feed a population of 67 million people every day.

Technology :

Mastering the cold is not new. Some flavors from distant lands required preservation, such as mandarin. The sorbets not only brought a certain freshness, but also a method to avoid rotting. With the piling up of ice in winter, the kitchens of the castles were equipped with buried coolers.

The history of gastronomy also depends on certain facts. When the troops headed for Italy, a whole culture was imported.

The particularism of the French Revolution:

Le Procope was the favorite restaurant of the revolutionaries who met to exchange, discuss or launch press articles. Throughout the Age of Enlightenment, cafes attended the theaters of thinkers. Where gastronomy deploys its weapons, others unite to fight ideas.

The creation of modern restaurants:

The industrial era made it possible to create more robust equipment to accommodate more affluent customers from the urban bourgeoisie. The appearance of stoves and cast iron stoves reduced infrastructure needs. In addition, the revolution threw the cooks of the lords into deep poverty which led them to open their own inns. Hospitality is no longer the preserve of monasteries, but of a commercial population.

The development of trade and the creation of roads

France, country of engineers, has always had a dense network of roads since antiquity. The 20th century accelerated the creation of roads like the RN 17 with the arrival of cars. Lyon does not become the capital of gastronomy by chance. This is a privileged stopover for vehicle owners looking for quality restaurants. Roadside restaurants are therefore popular with transporters and traders. FYI, the country has the most rest areas per kilometre.

What stories to remember about French cuisine?

History of sugar beet: Sugar cane was the only plant capable of producing sweet derivatives and in particular alcohol. This is why the European powers rushed towards the islands of the Antilles which led to the triangular trade (and the slave trade).

With the English blockade of 1806, the colonies could no longer supply their merchandise. Consequently Napoleon signs a decree (Benjamin Delessert found the method for the extraction) to locally exploit the beet which brings a better yield. The First colonial Empire collapses (loss of Haiti) and a new industry is born in the North.

History of Cambrai's stupidity: this recipe comes from an error made by those responsible for the production of a mint candy. By letting the sugar burn too long, the confectionery will be changed to bear the name of its fault.

What are the traditional French dishes?

The typical dishes of a traditional restaurant generally offer:

• Pot au feu
• Flemish pancakes or Breton pancakes
• Veal stew
• Quiche Lorraine
• Bouchée à la reine also called vol-au-vent
• Sarladaise potato
• Beef bourguignon
• Potato gratin
• bouillabaisse
• Ratatouille
• Rooster in wine
• Croque-monsieur
• Shepherd's pie
• Steak tartare
• Sauerkraut
• Cheese soufflé
• Frog legs
• Basque chicken
• Onion soup
• Cheeses (the land of a thousand cheeses)
• Tatin pies
• macarons
• Bordeaux canelés
• Creme brulee
• Chocolate Profiteroles

The characteristics of typical French dishes

Whatever the region of France, there is a gastronomic specialty from the appetizer through a particular wine (AOC or AOP wine) to the dessert. France is the only country in Europe that connects the North Sea to the Mediterranean. Its cultural influence is divided between the langue d'oïl and d'oc, which naturally impacts certain eating habits. Concretely, each terroir brings a specificity. Indeed the seasons diverge as does the agrarian typology of each region.

Example: a more developed monoculture in the north.

• The North has been cultivating chicory since antiquity and has a specific climate for this production. In some families in Flanders coffee is not so systematic. Old Lille or Maroilles comes from the Hainaut bocage. It is also the region of braised endive or endive à la Picarde (Picardy string with a pancake).

• In the south-west as well as Alsace, the production of foie gras refers to it because the breeding of goose and duck necessarily introduces a certain know-how.

• The West has always known the culture of Sarazin for historical reasons (the peasants did not have the means to pay for durum wheat): this is why pancakes are made of this flowering plant , from the Polygonaceae family.

• Périgord boasts a climate that is both harsh in winter and dry in summer. To feed its population during cold periods, it is necessary to consume enough fat (a country of oak and valleys conducive to the development of truffles). Duck fat serves as the basis for many dishes for this purpose. It is also a region of passage where many historic truckers settle.

• Provence grows specific Mediterranean vegetables. The pissaladière and the niçoise salad add condiments of the same nature.

The future of French gastronomy

If Mc Donald appreciates France, it is quite simply because it is its second world market. It is also proof that its gastronomy is constantly evolving.

In a particularly tense context for knowing how to eat in the coming decades, crucial issues are being built. It should be noted that climate change is redistributing the cards and involving agri-food players in cultural changes that will modify our cuisine.