French cuisine

In the mid-seventeenth century in France appeared fork, but the majority of French people believed that they are suitable only to pick their teeth. Even Louis XIV preferred to eat with his hands in his Versailles Palace. And his first Minister Pierre Segye mix all the food together, and, taking a handful of such cuts, and sent it into his mouth.

At the end of the XIV century by Guillaume Tirely, chef of king Charles V, was the first cookbook in French Provider charges. In 1651 he published the second French cookbook cook-aristocrat Francois Pierre works of Warren, and she endured at home more than thirty editions.

Consider that in 1672 appeared first restaurant. Just some of the Parisians had the idea to stand on the sidewalk a few marble tables, where visitors could dine. At the entrance to the institution appeared an inscription in Latin: "Come unto me you who have no appetite, and I will restore your strength." From the Latin word "to strengthen, rejuvenate, and formed the name "restaurant".

French cuisine has always been an example in cooking. Such well-known words, as a restaurant, a side dish, scrambled eggs, sauce, steak, langet, mayonnaise, souffle, we owe the French cuisine.

The names of many French dishes associated with the names of provinces, cities, towns. Some of the dishes were named after people, such as sauce "Bechamel" - in honor of a wealthy financier of the Bechamel, the Maitre d ' of Louis XIV and the author of the recipe of the sauce. Soup "Cubis" named for Charles Subiza, French General. The name of a military pharmacist Parmentier, who first brought to France the tubers, called a few dishes - soup, scrambled eggs and other.

In French cuisine actively used by grape wine, brandy and liqueur in cooking various dishes. Wine usually significantly vivariums, resulting alcohol evaporates, but is inherent to wine taste and aroma remain.