French cuisine is renowned as the most refined cuisine in the world and it has three major lines – regional, public and so-called Haute Cuisine – or high-class cuisine, which was created and developed at French Royal Court. Eventually, gastronomy has turned into a proper science in France. In 1663 Colbert – Minister of Finance at Louis XVI court established the Guild of Culinary.
French cuisine wouldn’t be the same without Marie-Antoine Careme, (which was called as the kings’ chef and the king of chefs’), as well lawyer and political figure Savarin, chef and critics Escoffier and some others. In 60's of the XX century a new culinary movement has taken off which is known as nouvelle cuisine (new cuisine). Its most prominent representative was legendary chef Paul Bocuse.
French cuisine has a huge variety of sauces, most popular from which is Mayonnaise. Mayonnaise was created by a sieged French chef under the condition of acute lack of products.
French cuisine uses a wide range of products and has perfected their processing technologies. French eagerly cook delicacies such as frog legs and snail. One of the well-known French dishes - Foie Gras is cooked out of a liver of a specially fed goose.
Cheese and wine are genuine treasures of French gastronomy. French have more than 400 varieties of cheese, while their wine and cognac are recognized as best throughout the world. The huge influence of the French cuisine becomes clearer when recalling our daily culinary vocabulary. Words like omelet, sauce, soufflé, restaurant, gourmet, garnish, fourchette, mousse, crepe, ragu and many others are coming from French.
It’s worth to note, that the world’s first restaurant was opened in France in 1765. After the 1789 Revolution chefs who lost their jobs at aristocratic families started opening diners, which has developed and refined restaurant culture even further.