THE FRENCH CLASSICAL MENU....A SAGA & A JOURNEY THAT STILL CONTINUES

THE FRENCH CLASSICAL MENU

French cuisine has evolved extensively over centuries. The national cuisine started forming in the Middle ages due to the influence of the work of skilled chefs and various social and political movements. Over the years the styles of French cuisine have been given different names, and have been modified by various master-chefs. During their lifetimes, these chefs have been held in high regard for contributions to the culture of the country. The national cuisine developed primarily in the city of Paris with the chefs to French royalty, but eventually it spread throughout the country and was even exported overseas.

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the 1739 preface to an innovative cookbook attributed to François Marin, Les dons de comus, it is stated: "The Italians civilized all of Europe and it is they, without a doubt, who taught us how to eat. . . . For more than two centuries the French have enjoyed good cooking, but rest assured, dishes have never been as delicate, as expertly prepared, or better tasting, than they are today." A similar point of view is expressed by Le Chevalier de Jaucourt who authored the article on cuisine in Denis Diderot's famous Encyclopédie published in the 1750s: "The Italians inherited the art of cookery from the Romans; it was they who introduced fine food to the French. . . . During the reign of Henry II, cooks from beyond the Alps came and settled in France, and we are eternally indebted to this motley band that served at Catherine de Medici's court. . . .". Also the use of the fork, well known in Italy already around year 1300, was introduce by Catherine de' Medici in the 1500s when she went to live in France as Queen consort of King Henry II of France.

French cuisine was codified in the 20th century by Escoffier to become the modern version of haute cuisine; Escoffier, however, left out much of the regional culinary character to be found in the regions of France. Gastro-tourism and the Guide Michelin helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations across the country.

France and to some extent Switzerland took the lead in standardizing and globalising the art of food presentation and food service. The earliest form of banqueting and formal food service goes back to monarchs who used to serve up huge meals consisting of 50-80 dishes in the honour of visiting heads of state in the early 15th century.

The menu slowly underwent modifications wherein the French classical menus evolved. This classical menu had some 17 distinct courses which slowly got reduced to 14, then went on to become 11.

This classical menu has many regional varieties but dining in the Continent, Europe, is even today as per the sequence of courses of the classical menu.                        

Today, very rarely are all these courses served together. We select a few, 3-5,courses from the classical menu to compile smaller, attractive and balanced menu for today’s guests.