French food is cooked by cranky French chefs who are very fussy about their food, and these French chefs put too much sauce into their food, plus the preparation of the food has to be perfect. Today, however, preferences are more about taste and texture. Today's French chefs create dishes that have artistic arrangements on plates and contain a wonderful mix of smells, textures and flavors.
French cuisine has evolved from centuries of political change and social events. In the Middle Ages, cooks like Guillaume Tyrell, under the pseudonym Tyrion, were cooks at the French court during the time of the first Valois king. Guillaume Tyrrell, chief cook or Quex to Philip VI, and later to Dauphin de Vienonis, prepared sumptuous banquets for the upper classes, with sumptuous and richly spiced food. Viandi is a famous cookery book written by Guillaume Tyrell that has influenced French and medieval cuisine in northern France.
1789, the Era of the "French Revolution", lasting more than 10 years, was a period of political and social upheaval in French history. French cress gradually became less aromatic and increased the use of a variety of herbs. These virtuoso French cooking techniques began with Fran Oise Pierre La Varenne, the author of "Le Couthier-Fran OIS", the founding text of modern French cooking, which laid the foundation for one of the foundations of French cooking. French Cushing was further developed with Napoleon Bonaparte's famous chef and personality, which influenced the future of French cuisine, as well as other dignitaries, Marie Antoine Camm.
Antoine Karem, known as the "King of cooks and king of Kings," became the father of haute cuisine, the high art of French cooking, in 19th century Paris. Karem was the cook to French politician and diplomat Telerand Perigord, future King George IV, Czar Alexander I and powerful banker James Rothschild, all world leaders and nobles. Carey is known for his famous works on culinary arts, including the famous "Gastronomy" or French gastronomy. This masterpiece contains a great deal of information and knowledge about the culinary history of France.
French cuisine was compiled by Georges Auguste Escoffe, who modernized Carrey's refined cooking style in the late 19th and early 20th centuries with clever simplifications of food, and Escoffe became a modern version of haute cuisine. Haute cuisine means "haute cuisine" in French or haute cuisine. In North America, haute cuisine refers to cooking in large hotels and hotels characterized by careful preparation and presentation. Until the 1970s, the dish was defined by the French term "culinary classics" and replaced by Nouveau cuisine. Today, haute cuisine doesn't have any particular style.
However, Georges Auguste Escoffey's culinary work lacked many of the regional characteristics of food and cuisine found in the French provinces. Gastronomy and the Michelin Guide or Michelin Guide is a series of Michelin annual guide books published for more than a dozen countries to help the French people and the world come to the French countryside in the 20th century and beyond to experience the tastes and tastes of France's rich bourgeois and peasant cuisine.
In southwestern France, Basque cuisine refers to the typical dishes and ingredients of Basque cooking, which has had a great influence on this type of French cuisine. Dishes and ingredients vary from region to region, but many important regional dishes have become regional and national cuisines. Today, however, dishes that were once regional proliferate in different varieties all over France. Wine and cheese are also an important part of French gastronomy, playing different roles regionally and nationally, with many variations, as well as official 'D' or 'O' wines. (Formal address)
Around the world, centuries later, the gastronomic innovations unleashed by the French Revolution and the glorious conquest of "Emperor Naples to me" have not lost their appeal or popularity among French gastronomic connoisseurs.