when it comes to French cuisine, it starts with the 16th century French king Henry IV the Great. Before he took office, France was still in a "wild" state of grasping rice by hand, and the so-called food was out of the question. All this was until Henry IV married an Italian princess. With the queen's marriage to France, a large number of Italian chefs accompanied her to Paris, and the queen herself was a "sister-in-law Ma" who loved the kitchen. Since then, the situation of food in Henry's court has taken on a new look, and many Italian delicacies have become popular in the court. And knives and forks became popular, and the French, under the leadership of Henry IV, began to learn to dance with knives and fork gracefully. In the late period of Henry IV, the court and even local lords hired chefs from Italy to hold banquets. On that day, the so-called aristocratic banquets were often held at the same time as eating, drinking and having fun, and both food and performances were eaten and served. Wandering poets and jugglers must perform during the dinner, and the dishes are served by the servants in turn, and the guests and guests taste them. Until the end of the banquet, the serving book has become a 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. 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 also likes luxury, the luxury of French court meals has become the highest in Europe. James II, who was ousted because of the "glorious revolution", visited Versailles. In order to welcome him, Louis XIV held a grand banquet, which lasted for three days and nights, and at night it was also a night meal. So much so that afterwards, James II was greatly surprised by this. He recalled his past "bitter days" and repeatedly lamented that the previous dishes were eaten for nothing. At the same time, Louis XIV began to train French local chefs to get rid of the dependence on Italians. His practice is to hold a national cooking competition, and the winner will be recruited into the Palace of Versailles to award the so-called CORDO NBLEU, which has become the dream goal of all French chefs, and this award has been preserved to this day.

Louis XV later developed French cuisine on this basis. The social status of chefs has also been greatly improved, and they have become a noble and artistic profession. For a time, a hundred schools of thought contended in the French food 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 increase the flavor. Rousseau also became the earliest vegetarian in the West to oppose eating meat, and 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." During this period, the famous French chef Lavallette first published the earliest food book "French Chef" in French history.

Dietary manners and customs have also begun to develop. In the past, at European banquets, every dish was a secret, and there was no so-called menu in order to surprise the guests like the programs performed. The only exception was that in 1521, 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 had the name of the dish written on a piece of parchment. In the era of Louis XV, this was followed by the French court. At that time, great efforts were made to describe the text of the menu, making it an organic part of the banquet, which made the guests' appetite open and salivating when ordering. Through the above, French cuisine has gradually developed its own system in terms of production, classification, serving methods and dining etiquette, and has also produced fruitful results. But it is the French Revolution that really makes French cuisine world-famous and well-known and recognized by all walks of life in various countries.

With the sound of guns in the Bastille, Louis XVI was guillotined and made a helpless farewell to the court food. French cuisine has not been negatively affected by this. With the revolution, a large number of court chefs fled to the people, and they began to open restaurants and restaurants in the streets of Paris to make a living. Therefore, with the emergence of these "imperial kitchens", a large number of court meals have become a delicacy that most French classes can enjoy. While enjoying them, the middle class also 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, there was a Napoleon in France. Because his tricolor flag was flying in almost the whole European continent, just as the slogan "freedom, equality and fraternity" was widely welcomed by the people of all countries, French cuisine was 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 food conquered everyone's stomach." This is the same as today, when American soldiers have traveled all over the world, McDonald's chain stores have also landed around the world. Big countries often carry out military power, but also promote "new diet ideas" in various countries. This is how Coca-Cola became popular all over the world during World War II. Digress, get back to the point. The food revolution caused by the Great Revolution, just like a powerful booster, really pushed French food to the throne of world food.

After Napoleon, French cuisine had a period of silence, but fortunately, it was sustained by a renaissance movement of a literary giant. This man is Dumas, who wrote The Three Musketeers and The Count of Monte Cristo. His last work in his life is not a novel or a script, but a thick Dictionary of Food. In his later years, he ate almost all the restaurants in Paris and became the first person in France to write food reviews. Everywhere he went, he ate and wrote notes, and almost all the chefs in major food shops became his friends. At that time, all the famous chefs in France praised Dumas as "bosom friend". This Dictionary of Gourmet is generally rated as "readable, readable and easy to use", which has become a classic in the catering industry in the 19th century, and has also become a tonic for the continuation of French cuisine. During the Franco-Prussian War, although the French army suffered repeated defeats on the battlefield, there was a poem by the Han people saying that "the country is unfortunate but the poet is fortunate" while for the French, "the country is unfortunate but the family is fortunate". During the siege of Paris by the Prussian army, due to the shortage of sources surrounding major restaurants, they opened their knives to the Paris Zoo one after another. Roasted camels, trapped donkey heads, cat-and-mouse platters, and even world-famous snails 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 it has further rushed to the peak of world cuisine. I think this is the so-called "two sides" of "dialectics".

Up to now, the industrialized fast food culture has not broken the traditional French cuisine. You can often hear the news that farmers smashed McDonald's fast food restaurants in * * *. The tradition of eating is even 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 was difficult to preserve this food in the past three months, that is, in summer. There is a refrigerator today, but the French still stubbornly adhere to this habit. Another example is that 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 Gambasle, the Minister of State during the Napoleonic Empire, and informed the newspaper to publish the menu, so that the Chinese people could enjoy themselves with their eyes.