Francois pierre de la varenne biography template

François Pierre de la Varenne (Burgundy, 1615 – Dijon 1678) was the author of Le Cuisinier françois (1651), the founding text of modern French cuisine.

La Varenne, in the 17th century, broke with the Italian traditions that had revolutionized mediaeval French cookery in the 16th century. La Varenne wrote for professional chefs, and codified French cuisine for the age of Louis XIV.

The seventeenth century saw French cooking come into the modern era. The heavily spiced flavours of the Middle Ages were abandoned in favour of the natural flavours of French foods. Exotic spices (saffron, cinnamon, cumin, ginger, nutmeg, cardamom, nigella, seeds of paradise) were, with the exception of pepper, replaced by local herbs (parsley, thyme, bayleaf, chervil, sage, tarragon). New vegetables like cauliflower, asparagus, peas, cucumber and artichoke were introduced. Special care was given to the cooking of meat in order to conserve maximum flavour. Vege

Francois Pierre de la Varenne and the History of sauces

François Pierre (de) La Varenne ( – Dijon ) La Varenne was the author of Le cuisinier françois (), the founding text of authentically French cuisine.

The history cook: Le Cuisinier François, by La Varenne

Pierre de la Varenne fue un chef francés del siglo XIV que se convirtió en una figura importante en la historia de la cocina francesa.

francois pierre de la varenne biography template4

early French chefs, such as François Pierre La Varenne and Marie-Antonin Carême, climbed the career ladder by moving to serve ever more-powerful and wealthy patrons.