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Just as the dress of French fashion is known as haute couture, French cuisine is described as haute cuisine. The history of French cuisine has evolved through several centuries of political and social changes, the middle ages were famous for the kitchen of Taillevent, a chef famous in those days. Still, many French citizens were poor peasants to the storming of the Bastille in 1789 and the birth of a new-look France after the revolution. This policy change led to the emergence of a class that started more than gourmet food regarded as a status symbol. The content of French cooking has undergone a change. The use of spices was reduced, while the use of herbs increased. Cooking techniques have been refined. This change began with French cuisine La Varenne and was continued by other dignitaries, such as Marie-Antoine Carême and chef of Napoleon. However, over 70% of French farmers have continued to languish in poverty and malnutrition.
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The development of modern French cuisine
The two world wars the country integrated with a common culture and cuisine of different regions has also become mixed in the national mainstream of French cuisine. The country’s economic growth has also helped spread the practice to all the French haute cuisine. The modern French cooking pays attention to the quality, appearance and taste in food. Serving French cuisine and wine has become an art of its own, rather than just providing food. Despite a fair amount of integration of various regional cuisines, the French dishes and their ingredients still vary from one region to another country. Many dishes have become national, regional and some remain. Still, the important role played by the French wine and cheese in the kitchen continues unabated.
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History of French cuisine in the Middle Ages
The medieval French cuisine witnessed among the people aristocratic banquets. Multiple courses were prepared and served in a unique style, defined as a service en confusion, which means all at once. Eating the food was usually only with your hands. thick and highly seasoned sauces were prepared with heavy mustard flavor. Pies were among the main elements of the banquet. The pie crust was found only in the late Middle Ages. The banquet ended with release of the dessert table, which has become in later centuries. The desserts consisted mainly of medieval spiced lumps of honey or sugar hard candies that were called, spiced wines and cheeses.
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At the beginning of winter, the slaughter of livestock has taken place, with beef and salted pork stored as kept as salted and smoked. Sausage and lighthouse have been smoked in the chimney. The hams and the language have been salted and dried. Fruit, root vegetables, and nuts have been cooked in honey for preservation. Whales, porpoises, and dolphins were classified as fish and meat of animals which were also part of the marine food medieval.
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The most famous chef in the Middle Ages was Guillaume Tire, with the nickname of Taillevent. In the fourteenth century, was the chef to Philip VI, then head chef of King Charles V. Her cooking career has been a long year and fame, lasting 66 years. This period also saw two groups of corporations. The first guild represented suppliers of food raw materials such as grain merchants, gardeners, butchers, fishmongers e. The guild second consisted of people who provided food prepared, such as bakers, restaurateurs, poulterers, pastry and sauce manufacturers.
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Emergence of haute cuisine
During the seventeenth century, the famous chef, La Varenne, she published the first two books of French cuisine, authentic, and his recipes has become popular as haute cuisine. The first book in which food and cooking meat for days for fasting days. The second book lays down the rules for sweets and desserts. At the beginning of the eighteenth century, another chef, Francois Massialot published a book on French cuisine, which was republished in 1712 in two volumes. It ‘was the first chef to list recipes alphabetically. This book was the first French recipes for special mention as a marinade and stew Ragout name.
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The French Revolution has been instrumental in the expansion of French cuisine because of the removal of corporations. The chefs are great at this time of Marie-Antoine Carême and Charles Maurice de Talleyrand-Périgord, the head chef of Napoleon Bonaparte. In the late nineteenth century, Georges Escoffier was chef who organized and modernized key haute cuisine to get a common national cuisine French. Half of the twentieth century brought fresh innovations in French cuisine, with the arrival of Portuguese immigrants. This period is known for the appearance of ‘Nouvelle Cuisine’, although this term has been used in the past even during the 1740 and later in 1890.
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However, in 1960, the cuisine of chefs like Paul Bocuse, Michel Guérard, Pierre Troisgros, Jean Troisgros, Raymond Oliver, and Roger Verge, were described as ‘Nouvelle Cuisine’ by two French authors Henri Gault and Christian Millau. These chefs away from the traditional cuisine of Escoffier, rejecting the overly complicated cooking methods. The cooking time was reduced and smoking has become the new trend. Shorter menu replaced the large menu. Strong heavy marinades and sauces have been given up. Dishes were seasoned with fresh herbs, lemon juice, butter, quality, and vinegar. regional food, new cooking techniques and modern equipment to be part of the ‘Nouvelle Cuisine’.
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Regional cuisines of France
The most important regional cuisines of France can be classified as foods of these regions. They are: 1) Paris lle-de-France, 2) Champagne, Lorraine and Alsace, 3) Nord-Pas-de-Calais, Picardy, Normandy and Brittany, 4) Loire Valley and Burgundy, central France, 5) and Franche-Comte, 6) Lyon Rhone-Alps, 7) Poitou-Charentes and Limousin, 
Bordeaux, Perigord, Gascony and the Basque Country, 9), Toulouse, Quercy, and Aveyron, 10) Roussillon, Languedoc and Cevennes, 11) Provence and the Riviera, and 12) Corsica. Each of these 12 regions has its own special French recipes, although some elements are common to a few regions.
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The dietary habits of France
French are accustomed to a quick breakfast of French bread, croissants, pastries and tea or coffee for breakfast. Lunch ranges used to last two hours, but were reduced to an hour today. Majority of workers and students eat in canteens and schools, while others prefer the restaurants for lunch. Dinner is a report prepared 3-course meals that include the introductory course known as an appetizer or entrée, which is usually a soup, main course called the major platforms, and a final sweet course or cheese. The traditional drink of the wine is slowly replaced with beer or other alcoholic beverages.
