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French Cuisine

Mille-feuille, originating in France in 1651 by François Pierre de La Varenne, gained notoriety in 1867 when confectioner Adolphe Seugnot opened a store in Paris. The name "millefeuille" refers to the number of layers the dough can have. When puff pastry is made in the traditional way it is “folded” several times and ends up with 729 sheets which ended up being rounded up to 1,000. The traditional version has three layers of dough and two layers of cream filling, covered with a white icing and chocolate stripes forming a distinctive design. The importance of Mille-feuille in French cuisine is highlighted by the Le Mois du Millefeuille festival.

The macaron is a small cookie made with almond flour, grainy and soft, round in shape. Although many think it originates in France, it is said to have first appeared in Italy in the 16th century, initially as an unfilled wafer. It arrived in France in 1533 when Italian chefs brought it to Catherine de Medici's wedding. During the French Revolution, the Macaron Sisters, two homeless nuns, created the recipe for almond cookies as a thank you to a family that took them in. They kept the recipe secret, only revealed in the 20th century by Pierre Desfontaines. For copyright reasons, Desfontaines added filling between two biscuits, founding the famous pâtisserie Ladurée in Paris.

The croissant is believed to have its roots in the Austrian bread called Kipferl, which was made in the mid-13th century. In the context of history, there is a notable event during the Battle of Vienna in 1683, where Viennese bakers, upon hearing the sound of the Ottomans digging a tunnel, warned of the attack and celebrated the victory by creating a crescent-shaped bread, a clear reference to the half moon on the Ottoman flag. The Kipferl tradition was brought to France by the Austrian Archduchess Marie Antoinette, who married King Louis XVI in 1770. The French, when adopting this viennoiserie, called it croissant, which means crescent in French, another reference to the sock. moon. Since then, the croissant has become a symbol of French baking, known for its light, flaky texture.

The origin of fondue is Swiss, despite the association with France due to the word "fondue" being derived from "fondre", which means to melt in French. The oldest recipe dates back to a Zurich cookbook written in 1699. Popular legend suggests that in the Middle Ages, Swiss peasants, to avoid wasting excess cheese, melted the leftovers with alcohol for preservation. Fondue is a Swiss dish made with cheese, usually Gruyère and Emmental, fused with wine (or German Kirschwasser). Served over a lamp or heat source, it is accompanied by bread, noisette potatoes, vegetables or other garnishes.

Onion soup, known as "poor man's soup" since ancient times due to its simplicity and accessibility, became famous for its gratin version. A legend attributes its origin to King Louis XV, who, during a hungry night, improvised the recipe with onions, butter and champagne in his hunting lodge. Another theory suggests that the soup was originally a peasant dish due to the ease of growing and storing onions. The highlight of onion soup au gratin occurred in Les Halles, Paris, in the 19th century, when restaurant owners added grated cheese and grilled bowls of soup, making it more substantial for the neighborhood's workers and night owls. The dish became known as "Gratinée des Halles".

Crepes have their origins in Brittany, dating back to the 12th century with the introduction of buckwheat to the region. Initially called "galettes," these flat cakes were made from white flour in the early 20th century when wheat flour became more affordable. Crepes are thin pancakes made with wheat flour, milk and eggs, and can have sweet or savory fillings. In Brittany, they are traditionally served with cider and, when preparing them, a maneuver is carried out to predict the future, where success is symbolized by the crepe falling back into the pan.

The traditional version uses filet mignon, tender and tasty meat, chopped and stored on ice until just before serving. The seasonings include egg yolk, red onion, mustard, Worcestershire sauce, parsley, chives, pepper, pickles, among others, according to the chef's recipe. The Tartars had the custom of salting raw meat and placing it under the saddle of their horses, with the purpose of softening the meat fibers and removing excess blood. During meals, they removed the salt, ground the meat and consumed it raw, highlighting the flavor of the meat. Its possible origin is associated with the German city of Hamburg, where raw ground meat was already served with onions and bread crumbs. Regardless of origin, steak tartare became popular in France.

Since ancient times, the ability of migratory birds to accumulate energy reserves in liver cells before migration, transforming it into "foie gras" through the accumulation of fat, has been recognized. This gastronomic method is more than two thousand years old, being recorded in Egyptian bas-reliefs that show the fattening of cranes with corn. This technique was also employed by the Greeks and Romans, who used figs to fatten geese. Thus, "foie gras" is not a French invention, but rather rediscovered by them centuries later. "Foie gras" consists of the fattened liver of goose or duck, served as an appetizer or as an ingredient in various recipes, such as Turkey in foie gras sauce. Only in the 16th century did it become a noble and famous product, standing out for the "pâté en croûte" recipe invented by royal cooks and served to King Louis XVI.

In the sophisticated 17th century, the trend of mousses emerged, providing an elegant way to "consume without the sudden spectacle of chewing". During this period, jams, jellies and marmalades emerged, elevating the status of tea, coffee and chocolate to elegant drinks. The technique of laminating with butter, developed by LaVarenne, results in the creation of puff pastry. The influence of haute cuisine goes beyond the aristocracy, also transforming the tables of the bourgeoisie. The profession of butler, centered on hygiene and table service, is formally established. The individual use of a knife, fork and spoon becomes common, as does the napkin. Until 1750, tableware reached its definitive form, including the incorporation of the teaspoon. Metal dishes predominate, while the ceramics introduced by Catherine de Medici remain discreet.

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.

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.

French cuisine, renowned globally, stands out for its diversity of cheeses, wines, meats and sweets. Each region has distinct characteristics: northwest with butter and apples, Provence with olive oil and tomatoes, southwest with duck fat and liver (foie gras), mushrooms (cèpes) and gizzards; and northeast with German influences, lard, sausages and sauerkraut are used. Additionally, other areas such as the Loire River valley, renowned for delicate freshwater fish dishes and white wines; and Basque cuisine, famous for its use of tomatoes and peppers; and Roussillon cuisine, similar to Catalan cuisine.