french food

The French food is a cooking style resulting from the nation of France. It evolve from a centuries of political and social change. The Middle Ages brought generous banquet to the upper class with elaborate, a lot seasoned food ready by chefs such as Guillaume Tyrell.

There is the era of French Revolution, however, saw a move in the direction of fewer spices and more open-minded usage of herbs and refined technique, launching with Francois Pierre La Varenne and further increasing with the famous cook of Napoleon Bonaparte and other dignitaries, Marie-Antoine Careme.

French food was codified in the 20th century by Georges Auguste Escoffier it become the existing version of haute food. Escoffier's major work, though, left out much of the local character to be found in the province of France.

Gastro-tourism and the Guide Michelin help to bring people to the scenery during the 20th century and beyond, to example this rich bourgeois and peasant food of France. Basque food has also been a great pressure over the food in the southwest of France.