When it comes to French cuisine, it starts with Henry IV the Great, the French king in the 16th century.

Before his reign, France was still in a "barbaric" state of eating with hands, and the so-called gourmet food was out of the question.

All this happened until Henry IV married an Italian princess. As the queen married to France, a large number of Italian chefs also married to Paris, and the queen herself was also a "Mother-in-law" who loved the kitchen.

From then on, the food situation in Henry's court took on a new look, and many Italian delicacies began to be popular in the court.

Knives and forks also began to become popular, and the French, under the leadership of Henry IV, began to elegantly learn to use knives and forks.

In the later years of Henry IV, the court and lords from all over the country paid heavily to hire chefs from Italy to host banquets.

The so-called aristocratic banquets in those days often involved eating, drinking, and having fun at the same time, with both delicious food and performances available.

Troubadours and jugglers performed indispensably during the banquet, and the dishes were served by servants in turn for the hosts and guests to taste. Until the banquet was over, the serving of dishes became part of the performance.

Riding on the east wind of the Renaissance, French cuisine also began to prosper, getting rid of the darkness and backwardness of the Middle Ages.

But there is still a long way to go before it reaches real French cuisine.

By the time of Louis XIV, French cuisine had another opportunity to make a leap.

With the rise of France's national power during this period, and because Louis XIV himself also loved luxury, the luxury of the French court's banquets has become the highest in Europe.

James II, who was ousted from power due to the "Glorious Revolution", visited Versailles as a guest.

Louis XIV held a grand banquet to welcome him. The luxurious banquet lasted for three days and three nights, and he also stayed up late at night.

So much so that afterward, James II was so surprised and surprised that he recalled his past "hard days" and lamented that the previous dishes were in vain.

At the same time, Louis XIV also began to work hard to train France's own local chefs to get rid of dependence on the Italians.

What he does is to hold a national cooking competition. The winner will be recruited to the Palace of Versailles and awarded the "No. 1 Chef in France" with the merit award, which is the so-called CORDO NBLEU. This has become the most prestigious chef in France.

It was their dream goal, and this award has been retained to this day.

Later, Louis XV further developed French cuisine based on this.

The social status of chefs has also been greatly improved, and it has become a noble and artistic profession.

For a time, hundreds of schools of thought were contending in the French food scene, and it was a prosperous scene.

In the religious world, Catholics advocate the use of sugar, and Protestants advocate the use of butter. In the ideological world, Voltaire was the first to propose that adding mushrooms to turkeys can increase the flavor. Rousseau also became the earliest vegetarian in the West to oppose eating meat.

Diderot even said the following wise words: "I can live without poetry, without music, without art, without conscience, without feelings, without friends, without books, but as a civilized man, I cannot live without good food."

During this period, the famous French chef Lavalette first published "The French Chef", the earliest food book in French history.

French cuisine is one of the three major cuisines in the world. In France, everything related to eating is regarded as a sacrament, because it provides the two most appreciated aesthetic enjoyments at the same time - food and conversation.

In addition to the exquisite taste, the pairing of wine and dishes during meals, and elegant dining etiquette are all prerequisites for entering French cuisine.

You can’t go to France without ordering famous dishes such as truffles and foie gras. Although the portions are small, they are exquisite and worth savoring.

It is recommended that you don’t order all the dishes when ordering. You can only order according to your ability and budget.

Generally, there are several levels of French restaurants: Bistrot (home-cooked restaurant), Brasserie (small restaurant), and Gastronomie. The consumption limit also increases according to different levels.

It should be noted that when going to a high-end restaurant, you must make a reservation in advance. Men should wear a suit jacket and tie, and women should wear a suit or suit.

Good food must be accompanied by good wine, or the right wine.

French people are accustomed to pairing red wine with red meat or heavy-flavored dishes when eating, and white wine with chicken and seafood.

It is a common phenomenon that red and white wine appear on the lunch and dinner tables, generally called dinner wine.

The order of serving French food is: 1 appetizer plate; 2 soup or salad (seafood); 3 smoothie; 4 main course; 5 salad (vegetables); 6 cheese plate; 7 dessert; 8 coffee

Or tea, don’t forget to pay attention next time you have the opportunity to taste French food.

[Foie Gras] French cuisine, which plays an important role in modern European cuisine, is often used as a blueprint for dishes and menu combinations in first-class restaurants and hotels. Among French cuisine, French pan-fried goose is known as one of the three major delicacies in the world.

Liver.

The first people to know how to cook pan-fried foie gras were probably the Romans more than 2,000 years ago.

Later, in the Louis XVI period of France, foie gras was brought to the French court as tribute and became very popular. It has since become a delicacy widely adopted by the court. At that time, many well-known musicians, writers and celebrities rushed to praise it, and it has since established its top status.

The status of gourmet food.