Speaking of French cuisine, we should start with King Henry IV of France in the 6th century. Before he took office, France was still in a "wild" state of grasping rice, and the so-called food was out of the question. All this until Henry IV married an Italian princess. With the Queen's marriage to France, a large number of Italian chefs accompanied her to Paris. The Queen herself is also a "Mrs. Ma" who loves the kitchen. Since then, the situation of food in Henry's court has changed, and many Italian delicacies have become popular in the court. Knife and fork became popular, and the French, led by Henry IV, began to learn to dance gracefully with them. In the late period of Henry IV, the court and even local lords hired chefs from Italy to hold banquets. On that day, so-called aristocratic banquets are often held at the same time, with delicious food and performances. The banquet must be performed by wandering poets and jugglers, and the dishes are served by the servants in turn for the guests to taste. Until the end of the banquet, service books became part of the performance. Riding the east wind of the Renaissance, French cuisine also began to prosper, getting rid of the darkness and backwardness of the Middle Ages. However, there is still a gap from the real French cuisine.

By the time of Louis XIV, French cuisine had another chance to leap forward. With the rise of France's national strength during this period, and because Louis XIV himself liked luxury, the luxury of French court meals became the highest in Europe. James II, who was expelled because of the "glorious revolution", visited the Palace of Versailles. In order to welcome him, Louis XIV held a grand banquet, which lasted for three days and nights, and the evening was also a banquet. That later, James II was greatly surprised. He recalled his past "bitter days" and repeatedly lamented that all his previous dishes were eaten for nothing. At the same time, Louis XIV began to train local French chefs to get rid of the dependence on Italians. His practice is to hold a national cooking competition, and the winner will be recruited to Versailles to award the so-called CORDO NBLEU, which has become the dream goal of all French chefs, and this award has been retained to this day.

Later, Louis XV further developed French cuisine on this basis. Chef's social status has also been greatly improved, becoming a noble artistic profession. For a time, hundreds of schools of thought contended in the French gourmet market, and it was a thriving scene. In religious circles, Catholicism advocates the use of sugar, Protestantism advocates the use of butter, and in ideological circles Voltaire is the first to put mushrooms in turkeys to add flavor. Rousseau also became the first vegetarian in the west who opposed eating meat. Diderot even said the following quip: "I can live without poetry, music, art, conscience, feelings, friends and books, but as a civilized person, I can't live without food." Lavalette, a famous French chef, first published The French Chef, the earliest food book in French history.

Dietary customs and etiquette also began to develop. In the past, at banquets in Europe, every dish was a secret, and there was no so-called menu, just to surprise the guests like a show. The only exception is that in 152 1 year, Emperor Charles V of the Holy Roman Empire held an imperial meeting in Vorm to discuss Martin Luther, during which the Duke of Brunswick from Salzburg wrote the name of this dish on a piece of parchment. In the era of Louis XV, this was followed by French courts. At that time, great efforts were made to describe the text of the menu, making it an integral part of the banquet, which made the guests' appetite open and their mouths water when ordering. Through the above, French cuisine has gradually formed its own system in terms of production, classification, serving methods and dining etiquette, and has also produced fruitful results. But it was the French Revolution that really made French cuisine world-famous and well-known and recognized by all walks of life.

With the gunfire in the Bastille, Louis XVI was guillotined and said goodbye to court food helplessly. French cuisine has not been negatively affected by this. With the great revolution, a large number of court chefs fled to the people, and they began to open restaurants and restaurants on the streets of Paris to make a living. Therefore, with the emergence of these "royal kitchens", a large number of court meals have become delicious for most French classes. While enjoying them, the middle class began to imitate the dining style and etiquette of the nobles in the past, coupled with the unique "petty bourgeoisie sentiment" and a little unique artistic charm. After that, a Napoleon appeared in France. Because his tricolor flag flies almost all over the European continent, just as the slogan of "freedom, equality and fraternity" has been widely welcomed by people all over the world, French cuisine has also spread to all countries with Napoleon's army. As a result, Goethe, a great German writer at that time, commented that "Napoleon's iron hoof conquered the monarch of Europe, while the French chef's delicious food conquered everyone's stomach." Just like today, when American soldiers have traveled all over the world, McDonald's chain stores have landed all over the world. Big countries often engage in military forces and also promote "new dietary ideas" in various countries. During the Second World War, Coca-Cola was so popular all over the world. Off topic, back to the point. The gourmet revolution triggered by the Great Revolution, like a powerful booster, really pushed French cuisine to the throne of world cuisine.

After Napoleon, French cuisine had a period of silence, but fortunately it was maintained by the Renaissance movement of a literary master. This man is Dumas, who wrote three musketeers and The Count of Monte Cristo. The last work of his life is not a novel or a script, but a thick food dictionary. In his later years, he ate almost all the restaurants in Paris and became the first person in France to write a food review. Wherever he went, he took notes while eating, and almost all the chefs in major food stores became his friends. At that time, all the famous chefs in France praised Dumas as a "bosom friend". This food dictionary is generally evaluated as "readable and easy to use", which has become a classic in the catering industry in the19th century and a booster for the continuation of French cuisine. During the Franco-Prussian War, although the French army suffered repeated battles and defeats on the battlefield, some Chinese poems said that "the country is unfortunate and the poet is fortunate", while for the French, "the country is unfortunate and the family is fortunate". During the siege of Paris by the Prussian army, due to the shortage of goods around major restaurants, they operated on the Paris Zoo in succession. Roasted camels, trapped donkey heads, cat and mouse platters, and even world-famous snails all appeared on the menu of Paris diners at this time. The war was defeated, but French cuisine has been greatly enriched as never before, and further rushed to the peak of world cuisine. I think this is the so-called "two sides" of dialectics.

Today, the industrialized fast food culture has not defeated the traditional French cuisine. You can often hear the news that farmers smashed McDonald's fast food restaurants in * * *. The tradition of eating is stronger. For example, the French basically only eat clams in the months with the letter R in their names, that is, in the past May, June and July, because it is difficult to preserve this food in these three months, that is, in summer. There is a refrigerator today, but the French still stubbornly adhere to this habit. For another example, when President Mitterrand held the G-7 Summit in Paris, he held a luxurious dinner in accordance with the tradition left by Jean-Jacques de Gon Basel, the Secretary of State during the Napoleonic Empire, and informed the newspaper to publish a menu, so that the people of China could have an eye addiction and share the fun with the people.