A Modern History of French Food

With your removals to France in their planning stages, there’ll be plenty to look forward to, not least the wonderful array of fine French foods. From le petit déjeuner through to dining “a la carte”, the French make an event of every meal. This article takes a look at the modern history of French food and why it has become so famous the world over.

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In The Beginning

When tracing any history, the question is, how far back do you go? Well, believe it or not, there was a time when French cooking was not so great. It was generally quite bland and un-imaginative and unlike today, was not split into courses, so your pork, beef, poultry and fish dishes, all arrived at the same time. Seasoning and cooking techniques were not as varied as they are now and no real attention was paid to the variations on the palate.

The Italian Influence

When Catherine de Medicis of Italy married Henry Duke of Orleans, who was to become King Henry II of France, she bought with her some excellent Italian chefs. These culinary experts were well used to using such ingredients as truffles, garlic and mushrooms. They took the French court by storm with their cooking techniques, which were often imitated in high social circles. The 17th and 18th centuries saw the birth of Haute Cuisine and thanks largely to chef Francois Pierre de la Varenne, more and more French chefs began experimenting with different ingredients and flavours. However, their access to and ability to sell their dishes was restricted by the professional guilds which were very influential at the time.

The French Revolution

This turbulent time in French history brought about some significant changes to Le Menu. No longer were the guilds able to dictate who cooked what and where. Now chefs were free to experiment properly and create the dishes they desired.

The Michelin Brothers

Who would have thought that two brothers who manufactured tyres would have such an impact of French cooking? In 1900 the Michelin Brothers; Andre and Edouard launched The Michelin Guide, a handbook for motorists which also featured restaurants. The publication soon became the manual of choice for all those looking for places to enjoy a decent lunch or a lovely evening meal. The 1920’s saw the introduction of the guide’s now world famous star rating system and so, the Michelin Guide was born. Ever since then, the aim of chefs the world over is to be featured in the guide and to be awarded a Michelin Star.

These days, the Michelin restaurant guide is devoted, almost entirely, to restaurant reviews, but with more than a nod to its motoring heritage, the star rating is worded as follows:

One star - A very good restaurant in its category.
Two stars - Excellent cooking, worth a detour.
Three stars - Exceptional cuisine, worth a special journey.

The Michelin standard is set very high, so the achievement of even a single star is not easy. And it doesn’t end there; those that have been awarded stars are kept on their toes with regular, unannounced inspections and an inspection can as easily result in the withdrawal of a star, as it can the reward of one.

Famous French Chefs

Paul Bocuse – A visit to Auberge du Pont de Collonges in Lyon will not disappoint. The man himself will often pose for photographs and his food speaks for itself. You’ll need to book well in advance but the experience is well worth the wait.

Marc Haeberlin – The Auberge de l’Ill on Rue de Collonges au Mont d'Or has lost none of its Michelin appeal since Marc took over from his father. He constantly seeks out ways to modify the menu and enhance it whilst remaining true to the Alsatian regional specialities of truffle and lobster.

Pascal Barbot - L’Astrance on Rue Beethoven in Paris is where you’ll find M. Barbot. He brings a modern culinary approach to the table, which is reflected, in his décor and presentation. It’s a small restaurant with just 25 tables - so make sure you book early.

Guy Savoy - Head chef and owner of the restaurant by the same name on the Champs Elysees in Paris, M. Savoy never ceases to impress. Whether you choose to go for lunch or the full gourmet dining experience, you will be virtually guaranteed of excellence in service, surroundings and cuisine.

Michel Trama – Trama is a Michelin starred restaurant within Les Loges de Aubergarde, Lot-et-Garonne in south-western France. M. Trama presents an excellent menu amid beautiful surroundings and if you’re there for lunch you can enjoy it “al fresco” on a lovely terrace.

Many famous French chefs are, of course, at work in other parts of the world. This is just a selection of those you may meet, should you decide to go out for a gourmet French meal.

About Hamiltons
At Hamiltons Removals we provide a full range of European removal services, to domestic and commercial clients. Our flexible approach to removals means we can easily adapt to any changes in the size or circumstance of your removal. We have all the skilled manpower and packaging materials you could wish for, and plenty of secure storage should that be necessary. Call our removals team today and let us take care of your removals to France.

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