The cuisine of a nation is not only a mirror of a nation’s culture and history but also the quintessential breath of the soul and the closest spiritual life of that nation. And speaking of French cuisine, the whole world must admire a culmination of the culinary elite that have been recognized as the Intangible Cultural Heritage of humanity. This is the birthplace of high-class dishes as well as shaping a sophisticated eating style that has become the standard of world cuisine.
Since the Middle Ages, French cuisine has often been served at the same time in the style of “Service Confusion” and eaten by hand. The French at that time had a rather monotonous eating habit, mainly meals of beef, pork, poultry and fish with quite simple processing such as salt, smoked. However, from this time the French began to pay attention to the arrangement of dishes so brilliant and luxurious with colors derived from ingredients such as saffron, egg yolks, spinach, etc. In particular, they have the technique of processing cheese and wine as well as modern cakes. One of the most famous chefs in the Middle Ages is Guilaume Tirel, also known as Taillevent.
However, those who are knowledgeable in French history know that the cuisine of this country really only dates back to the 16th century when the princess of Florentina in Italy today, Catherine De Medicis, married to King Henri II of France. At that time, she brought her close chef and Italian “esoteric recipe” far and wide to France and gradually spread the subtlety of Italian cuisine into French soil. The resonance of the two cultures has made French cuisine sublimated and began to become more attentive with many new ingredients such as mushrooms, truffles, and garlic.
Since the end of the 19th century, French cuisine has evolved towards modernization and refinement with the great work of chef Georges Auguste Escoffier, a culinary expert who owns a fine restaurant chain and cookbooks has become the norm.
Today, based on the existing foundation, French cuisine develops more and more sophisticated and sophisticated. The increasing number of chefs means that the quality and form of dishes are becoming more and more premium. Therefore, this culinary origin was recognized by UNESCO as an Intangible Cultural Heritage of humanity in 2010.