{"id":18133,"date":"2024-11-19T07:00:55","date_gmt":"2024-11-19T13:00:55","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=18133"},"modified":"2025-03-21T09:40:41","modified_gmt":"2025-03-21T14:40:41","slug":"french-cooking-how-and-why-french-cuisine-came-to-rule-the-world","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/french-cooking-how-and-why-french-cuisine-came-to-rule-the-world\/","title":{"rendered":"French Cooking: How and Why French Cuisine Came to Rule the World"},"content":{"rendered":"<p><em><strong>Listen to This Article:<\/strong><\/em><\/p>\n<div id=\"elevenlabs-audionative-widget\" data-height=\"90\" data-width=\"100%\" data-frameborder=\"no\" data-scrolling=\"no\" data-publicuserid=\"d443feec80bf8c8f2e009e26dafa4118e6eb9f14056a5516af577c77d4404c4e\" data-playerurl=\"https:\/\/elevenlabs.io\/player\/index.html\" data-small=\"True\" data-textcolor=\"rgba(255, 255, 255, 1.0)\" data-backgroundcolor=\"rgba(153, 119, 85, 1.0)\" data-projectid=\"OV063lrTUZcfrVGazNmT\">Loading the <a href=\"https:\/\/elevenlabs.io\/text-to-speech\" target=\"_blank\" rel=\"noopener\">Elevenlabs Text to Speech<\/a> AudioNative Player&#8230;<\/div>\n<p><script src=\"https:\/\/elevenlabs.io\/player\/audioNativeHelper.js\" type=\"text\/javascript\"><\/script><\/p>\n<p>French cooking is considered by many to be the most prestigious and respectable cuisine in the world. With its <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/french-culinary-education-french-cooking-techniques-chefs-need-to-know\/\">formal techniques<\/a>, emphasis on fresh ingredients and simple flavors, pride in presentation, and rich and colorful history, French cuisine truly has come to rule the world, laying the foundations for many other styles and specialties.<\/p>\n<p>To become a skilled chef, you must have extensive knowledge of French cooking fundamentals.<\/p>\n<p>But how did French cuisine come to be so acclaimed? Let\u2019s explore the many ways French cuisine has impacted food and culture around the world.<\/p>\n<h2>Modern French Cuisine Is a Potpourri of Influences<\/h2>\n<p>The quintessential French cuisine we know and love today did not suddenly arrive but evolved over centuries from many influences. From the traditional use of local, abundant ingredients to the changing tides of politics and royal intermarriages, the story of how modern French cuisine evolved spans continents and includes trade routes, colonial escapades, and the interests of the aristocracy.<\/p>\n<h3>The Celtic Foundations of French Cooking<\/h3>\n<p>The indigenous people of ancient Gaul, which includes current-day France, were Celts. The Celts were adept at fermentation and the use of herbs and spices, and these skills gave rise to one of the most essential of French ingredients: wine. Without the efforts of the Celts, we might not enjoy French dishes like <em>coq au vin<\/em> or <em>beouf bourguignon<\/em>.<\/p>\n<div id=\"attachment_52172\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-52172\" class=\"wp-image-52172 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Two-people-on-a-picnic-toast-one-another-with-wine-glasses-half-filled-with-red-wine.-768.jpeg\" alt=\"Two people on a picnic toast one another with wine glasses half filled with red wine.\" width=\"768\" height=\"513\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Two-people-on-a-picnic-toast-one-another-with-wine-glasses-half-filled-with-red-wine.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Two-people-on-a-picnic-toast-one-another-with-wine-glasses-half-filled-with-red-wine.-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-52172\" class=\"wp-caption-text\">Without the wine-making skills of the ancient Celts, French cooking would have a very different flavor.<\/p><\/div>\n<h3>Roman Colonization Brought Lasting Influences on French Cuisine<\/h3>\n<p>During the 600 years of Rome\u2019s rule over Gaul, the Romans brought their culture with them. Ingredients such as olive oil and garlic became integrated into the local customs. Even more importantly for French cuisine, the Romans brought meat preservation techniques like salting and curing, setting the stage for charcuterie.<\/p>\n<h3>Medieval French Cooking Seasoned with Asian and Middle Eastern Flavors<\/h3>\n<p>During <a href=\"https:\/\/blogs.getty.edu\/iris\/imagining-the-culinary-past-in-france-recipes-for-a-medieval-feast\/\" target=\"_blank\" rel=\"noopener\">medieval times<\/a>, nobility dined on multi-course meals composed of local wild game, meat, fruit, and grains, often prepared with heavy sauces. New ingredients from far and middle east trade, like saffron, ginger, and cinnamon, began to find their way into the kitchens of the elite.<\/p>\n<p>The nobility often utilized these seasonal and exotic ingredients to host banquets that showed off their wealth. The feast hosts elaborately presented their dishes to impress guests. This emphasis on high-class <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/the-art-of-food-presentation\/\">food presentation<\/a> in the Middle Ages is thought to be the beginning of the French attention to artful plating.<\/p>\n<div id=\"attachment_22412\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22412\" class=\"wp-image-22412 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/close-up-of-a-portion-of-Coq-Au-Vin-chicken-mushrooms-on-black-plate-768.jpeg\" alt=\"A leg of lamb sits in mushroom gravy on a black plate.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/close-up-of-a-portion-of-Coq-Au-Vin-chicken-mushrooms-on-black-plate-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/close-up-of-a-portion-of-Coq-Au-Vin-chicken-mushrooms-on-black-plate-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-22412\" class=\"wp-caption-text\">Artful plating and delicate sauces are a hallmark of modern French cuisine.<\/p><\/div>\n<h3>Renaissance-Era Italian Chefs Brought New Techniques to French Cuisine<\/h3>\n<p>Italian noblewoman Catherine de Medici married French King Henry II in 1547. When Catherine came to France, she brought not only her kitchen staff but new Renaissance culinary traditions with her from her Italian homeland. She is credited with bringing the use of tomatoes and pasta to France. At Catherine\u2019s banquets of the era, chefs began to focus more on aesthetics, flavor, and presentation. They also incorporated new-world ingredients like turkeys and beans that were sourced from France\u2019s new colonial territories. Meanwhile, colonial exploits brought other new flavors back to France, like the mango. Mango sorbet became a popular treat for the French people.<\/p>\n<h2>How Modern French Cuisine Evolved<\/h2>\n<p>Each of these historical eras set the stage for modern French cuisine.<\/p>\n<p>But it was Francois Pierre La Varenne, who published the first French cookbook in 1651 titled Le Cuisinier Francois, who is credited with the birth of French cooking La Varenne\u2019s complex sauces and unique cooking techniques took the cuisine to new levels, while his cookbook allowed others to try to replicate his recipes.<\/p>\n<p>At the same time, as the French colonized other countries \u2013 including parts of Asia, Africa, North America, and the Caribbean \u2013 throughout the 1700s and 1800s, they integrated new flavors and ingredients from around the world.<\/p>\n<div id=\"attachment_22413\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22413\" class=\"wp-image-22413 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Pouring-sauce-using-large-spoon-over-a-meat-dish-from-metal-pot-768.jpeg\" alt=\"A chef\u2019s hand pours a rich, dark sauce over a plate of sliced beef.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Pouring-sauce-using-large-spoon-over-a-meat-dish-from-metal-pot-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Pouring-sauce-using-large-spoon-over-a-meat-dish-from-metal-pot-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-22413\" class=\"wp-caption-text\">Sauces made with complex techniques are one of the defining features of French cuisine entr\u00e9es.<\/p><\/div>\n<h2>What Is Haute Cuisine?<\/h2>\n<p>If you\u2019ve studied French cuisine at all, you\u2019ve probably heard of something called haute cuisine.<\/p>\n<p>Haute cuisine translates to \u201chigh cuisine\u201d and refers to a shift in French cooking from an emphasis on abundance and quantity to an emphasis on moderation and quality. Marie-Antoine Car\u00eame is often credited with leading this charge in the 1800s. He taught French cooking as a sophisticated art form that required technique and precision, and his recipe manuals made French cuisine more accessible.<\/p>\n<p>Georges <a href=\"https:\/\/www.escoffier.edu\/about\/history-and-timeline\/\">Auguste Escoffier<\/a>, known as the King of Chefs and Chef of Kings and our school\u2019s namesake, brought haute cuisine to the modern world. He revolutionized the fundamentals of French cooking including how food is presented and how it\u2019s served. With his publication of <a href=\"https:\/\/www.amazon.com\/Escoffier-Auguste\/dp\/047090027X\/ref=sr_1_2?crid=YU3KXOWYB7E7&amp;dchild=1&amp;keywords=le+guide+culinaire&amp;qid=1615912112&amp;sprefix=le+guide+%2Caps%2C256&amp;sr=8-2\" target=\"_blank\" rel=\"noopener\">Le Guide Culinaire<\/a> in 1903, Escoffier adapted haute cuisine to be more modern.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cThe schools have a commitment to excellence which would make my great-grandfather very proud and happy.\u201d*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2024\/01\/Michel-Escoffier-Featured-Image.jpg\"\n\t\t\t\t\t     alt=\"Michel Escoffier\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Michel Escoffier<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tgreat-grandson of Auguste Escoffier; Chairman of The Auguste Escoffier Foundation and also an advisory board member at Auguste Escoffier School of Culinary Arts\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p>Additionally, Escoffier furthered the culinary profession through an organized and smoothly-running professional kitchen with his innovative <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/different-types-of-chef-jobs-in-the-brigade-de-cuisine\/\">brigade de cuisine system<\/a>, which features a strong organizational system and hierarchy. This system modernized the culinary arts, giving kitchens a military-style ethic to deliver efficient and effective service under strong leadership. The brigade system is still used in kitchens around the world today.<\/p>\n<h2>Nouvelle Cuisine<\/h2>\n<p>French cooking continued to evolve and in the 1900s, nouvelle cuisine was born. This style of cooking was defined by the use of high-quality, fresh ingredients; lighter meals; and simpler yet breathtaking presentations. Modern French cooking draws inspiration from the many cooking concepts French chefs have developed and presented over centuries.<\/p>\n<p>In the 1960s, American chef Julia Child brought this nouvelle cuisine to everyday cooks with her landmark <em>Mastering the Art of French Cooking<\/em> cookbook, and her subsequent television series <em>The French Chef<\/em>. As Julia demonstrated how to make classics like cr\u00e8me brul\u00e9e and ratatouille, she allowed everyday people to explore the joys of flavor and presentation that define French cuisine.<\/p>\n<div id=\"attachment_22032\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22032\" class=\"wp-image-22032 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/French-cuisine-sea-snails-bulot-with-garlic-sauce-and-lemon-close-up-768.jpeg\" alt=\"Nine escargots sit in a white wine and butter sauce on a white plate.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/French-cuisine-sea-snails-bulot-with-garlic-sauce-and-lemon-close-up-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/French-cuisine-sea-snails-bulot-with-garlic-sauce-and-lemon-close-up-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-22032\" class=\"wp-caption-text\">Refined dishes like escargot define French cuisine.<\/p><\/div>\n<h2>French Cuisine Influences on Other Gastronomies<\/h2>\n<p>Since the early 1900s, modern French cuisine has been considered the height of style and influence when it comes to food. But in places where the French created colonies, the original inhabitants often blended their local cuisine with the new French influence with some interesting results. Here are a few examples.<\/p>\n<h3>Louisiana Creole<\/h3>\n<p>In the bayous of Louisiana, a melting pot of African, American, Caribbean, Spanish, and French people created a unique cuisine, called \u201cCreole.\u201d When it comes to cuisine, creole simply means fusion. In Louisiana, a combination of local seafood, spicy flavor profiles, and French cooking techniques creates a unique and enticing dining experience for travelers.<\/p>\n<h3>Creole Cuisine in R\u00e9union<\/h3>\n<p>R\u00e9union is an island French territory near Madagascar in the Indian Ocean. Influenced by African, Indian, and Chinese people as well as French colonists, the R\u00e9union creole blends French cooking techniques with Asian and African ingredients.<\/p>\n<h2>The Foundations of French Cooking<\/h2>\n<p>French cooking is incredibly complex and is built upon many years of history. Still, most chefs would agree that technique, ingredients, and the dining experience are important components of this cuisine.<\/p>\n<h3>Technique<\/h3>\n<p>French cooking techniques require patience, skill, and attention to detail. These take years to perfect but should be studied by all aspiring chefs.<\/p>\n<h4>Mise en Place<\/h4>\n<p><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/what-is-mise-en-place-and-why-is-it-so-important-to-chefs\/\">Mise en place<\/a> means \u201ceverything in its place,\u201d and it\u2019s a key component of kitchen organization. Before cooking a dish, a chef organizes their tools and prepares, cuts, and measures their ingredients. Everything should be close at hand and ready to go when it\u2019s time to cook. A chef must be mentally prepared to execute the techniques to create masterpieces!<\/p>\n<h4>Saut\u00e9<\/h4>\n<p>Sauteeing is a technique of cooking ingredients in a pan coated with olive oil or butter over medium to high heat. To sauter means \u201cto jump\u201d in French, which is what ingredients do in a hot pan. One classic dish that relies on this technique is lamb chasseur.<\/p>\n<h4>Braise<\/h4>\n<p>Braising is a combination cooking method used to cook meat or vegetables in a covered pot over low heat until the products are tender. Chefs typically sear the surface of meat or vegetables at high temperatures then lower the heat. Next, the ingredients slowly cook in fat, stock, or wine to produce complex flavors along with soft and tender bites.<\/p>\n<div id=\"attachment_52173\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-52173\" class=\"wp-image-52173 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Ingredients-for-a-chicken-tagine-such-as-raw-chicken-spices-and-oil-are-set-out-in-small-bowls-on-a-kitchen-work-surface.-768.jpeg\" alt=\"Ingredients for a chicken tagine, such as raw chicken, spices, and oil, are set out in small bowls on a kitchen work surface.\" width=\"768\" height=\"576\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Ingredients-for-a-chicken-tagine-such-as-raw-chicken-spices-and-oil-are-set-out-in-small-bowls-on-a-kitchen-work-surface.-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/05\/Ingredients-for-a-chicken-tagine-such-as-raw-chicken-spices-and-oil-are-set-out-in-small-bowls-on-a-kitchen-work-surface.-768-300x225.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-52173\" class=\"wp-caption-text\">Mise en place is a French cooking preparation technique, where the chef preps and assembles all the needed ingredients before beginning to cook.<\/p><\/div>\n<h4>Confit<\/h4>\n<p>To confit an ingredient requires salting and cooking the product in fat. Traditionally, this technique was used to preserve meat. Duck confit is a classic French dish that uses this method. However, you can also confit many vegetables such as garlic or potatoes!<\/p>\n<h4>Flamb\u00e9<\/h4>\n<p>Flamb\u00e9 involves the use of flammable alcohol to make desserts such as <a href=\"https:\/\/www.escoffier.edu\/blog\/recipes\/auguste-escoffiers-classic-dessert-cherries-jubilee\/\">cherries jubilee<\/a>. When the alcohol is set on fire or flamb\u00e9ed, it burns the alcohol away in mere seconds while leaving the aroma of the liquor\u2019s main flavor. For many years, restaurants would flamb\u00e9 various dishes tableside to highlight both the technique and enhance the dining experience for their guests!<\/p>\n<h3>Ingredients<\/h3>\n<p>Another marker of French cuisine that differentiates it from others is the use of high-quality ingredients.<\/p>\n<p>French dishes often use simple ingredients transformed by artful techniques. Fresh, naturally produced ingredients can always be found in French cuisine. Wine, cheese, olive oil, and seasonal vegetables are just a few staples.<\/p>\n<p>Herbs and spices are also important to French cuisine and can contribute a depth of flavor to otherwise subtle dishes. A few commonly used in French dishes include herbs de Provence, tarragon, and nutmeg.<\/p>\n<p>Students at Auguste Escoffier School of Culinary Arts could gain experience connecting with local farmers and cooking with fresh ingredients in the French style during our <a href=\"https:\/\/www.escoffier.edu\/academics\/farm-to-table\/\">Farm To Table\u00ae Experience<\/a>. They may chat about production methods, see where their food comes from, and even taste ingredients straight from their source!*<\/p>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n<div id=\"attachment_22415\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22415\" class=\"wp-image-22415 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Plants-in-a-row-on-a-farm-768.jpeg\" alt=\"Rows of basil are shown on a commercial farm.\" width=\"768\" height=\"512\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Plants-in-a-row-on-a-farm-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Plants-in-a-row-on-a-farm-768-300x200.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-22415\" class=\"wp-caption-text\">Farm-fresh ingredients are an important part of creating exceptional flavor in French cooking.<\/p><\/div>\n<h3>Dining Experience<\/h3>\n<p>Another foundation of French cuisine is the dining experience, which requires careful presentation, elegance, and community when eating. A version of this could be seen all the way back in the Middle Ages at the banquets held by the aristocracy, but French cooking underwent many changes to end up where it is today.<\/p>\n<p>With the rise of haute cuisine, meals became smaller and presentations became more detailed and elegant. Nouvelle cuisine placed even greater emphasis on precision in presentation. Today, many chefs in fine dining restaurants are as talented at presenting their food as they are at preparing it!<\/p>\n<div id=\"attachment_22416\" style=\"width: 778px\" class=\"wp-caption alignnone\"><img decoding=\"async\" aria-describedby=\"caption-attachment-22416\" class=\"wp-image-22416 size-full\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Chilean-sea-bass-and-rice-pplated-on-a-white-dish-768.jpeg\" alt=\"An artfully plated piece of Chilean sea bass and a mound of rice sits in a silky gravy sprinkled with flowers, mushrooms, and herbs.\" width=\"768\" height=\"578\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Chilean-sea-bass-and-rice-pplated-on-a-white-dish-768.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Chilean-sea-bass-and-rice-pplated-on-a-white-dish-768-300x226.jpeg 300w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><p id=\"caption-attachment-22416\" class=\"wp-caption-text\">A beautifully plated Chilean sea bass dish by Escoffier graduate William Raheem.<\/p><\/div>\n<p>A sense of community can still be felt in many classic French restaurants, which sometimes utilize banquet-style seating to bring guests together.<\/p>\n<h2>The Art of French Cooking and More<\/h2>\n<p>To become a great chef, one must be equipped with skills and techniques from different cultures and regions. However, <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/the-essential-glossary-of-cooking-terms-for-the-culinary-arts\/\">French cooking<\/a> inspires many types of cuisine and forms the foundation of fine dining.<\/p>\n\n\t<div class=\"blog-quote\">\n\t\t<div class=\"the-quote\">\n\t\t\t<div class=\"quotes\">\u201c<\/div>\n\t\t\t\u201cEscoffier School of Culinary Arts opened my eyes to all these techniques that make my food the best I\u2019ve ever cooked in my life. The school provided the methodology behind the basic recipes of everything that I needed to know for production\u2026 and the proper tools and ability to work in any kitchen.\u201d*\t\t<\/div>\n\t\t<div class=\"author \">\n\t\t\t\t\t\t\t<div class=\"image\">\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2017\/07\/Alumni-Spotlight-Vanessa-M.-House.jpg\"\n\t\t\t\t\t     alt=\"Vanessa M House\"\n\t\t\t\t\t     width=\"150\" height=\"150\">\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"text\">\n\t\t\t\t\t\t\t\t\t<div>\n\t\t\t\t\t\t<strong>Vanessa M House<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tCulinary Arts Graduate\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n<p>At Escoffier, we honor the countless contributions of Auguste Escoffier by exploring French techniques and an appreciation for great ingredients. If you\u2019d like to improve your culinary skills from some of the best <a href=\"https:\/\/www.escoffier.edu\/about\/chef-instructors\/\">Chef Instructors<\/a>, learn more about our <a href=\"https:\/\/www.escoffier.edu\/academics\/\">culinary and pastry degrees and diplomas<\/a>.<\/p>\n\t\n\t<h3 class=\"additional-articles-heading\">INTERESTED IN READING MORE WORLD OF FOOD AND DRINK ARTICLES? TRY THESE NEXT:<\/h3>\n\n\t\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/a-brief-history-of-the-michelin-guide\/\">A Brief History of The Michelin Star Rating<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/a-brief-history-of-the-chefs-uniform\/\">A Brief History of The Chef\u2019s Uniform<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/why-study-at-a-french-culinary-institute\/\">Why Study at a French Culinary Institute?<\/a><\/li>\n<\/ul>\n<p><em>*Information may not reflect every student\u2019s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.<\/em><\/p>\n<p><em>This article was originally published on April 28, 2021 and has since been updated<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By providing a backbone of flavors and techniques, French cooking has supported many modern cuisines. However, exactly what is French cooking?<\/p>\n","protected":false},"author":68,"featured_media":52170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1317],"tags":[1328,102,1207],"class_list":["post-18133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world-food-drink","tag-escoffier-heritage","tag-food-trends","tag-menu-development"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>French Cooking: How and Why French Cuisine Came to Rule the World - Escoffier<\/title>\n<meta name=\"description\" content=\"By providing a backbone of flavors and techniques, French cooking has supported many modern cuisines. 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