French Cuisine developed throughout the centuries influenced by the numerous encompassing cultures of Espana, Italy, Schweiz, Deutschland, and Belgique. Additionally to its own food traditions on the long western coastlines of the Atlantic. In the fourteenth century Guillaume Tirel, a court cook referred to as “Taillevent”, wrote Le Viandier, one of the earliest recipe collections of medieval France.
In the seventeenth century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style. Cheese and wine are a significant part of the cookery.

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