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During the reign of Louis XIV (1643-1715), known as the Sun King, French gastronomy reached its peak, establishing standards of "good taste" that influenced European cuisines. Until the mid-17th century, the excessive use of spices, symbols of luxury, made dishes inedible. Over time, spices became more affordable, resulting in a reduction in their consumption by the aristocracy. Aromatic plants then emerged, such as thyme and rosemary, marking a significant change in the history of gastronomy by replacing intense flavors with freshness, albeit in an extravagant way.
