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In the 17th century, cooks improved gastronomic techniques, reducing the consumption of meat and sugar. Fattier sauces stood out, highlighting butter, eggs and cream. The introduction of roux, a broth thickening technique, was crucial. Emulsified sauces such as beurre blanc and hollandaise sauce emerged. Innovations included improved meat broths, featured vegetables, and the court of Louis XIV enjoying salads and fruit in abundance, marking the development of gardening and fruit cultivation.
