In this video we will examine
the chronicle of the haute French cuisine
that has been developed in the Palace of Versailles
until the French Revolution in 1789
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We are starting right away
Until the beginning
of the 16th century
French cooking was unpretentious,
basic and quite simple as in England
In fact,
we can start talking about food
in terms of a culture that
leads to our time from 1533
The year in which the Duke of Orleans
was married to Caterina de Medici
of the well-known Florentine family
She took with her
many famous chefs and
confectioners from Italy
Of which the French began
to develop their cooking schools
and promote the art of cooking
Towards the end of the 17th century
France was already
known in the world
in its classic cuisine
The menu
evolved over a variety of dishes,
and fresh products
An attractive display of dishes
has become inevitable
The combination
of mixed flavors
And dishes that fits together
were the leading line in the menu
At the beginning of the century,
Most of the cooks in France have become
aware of the fresh vegetables issue
in cooking
during the reign of Louis XIV,  king of france
whose great affection was known for fresh
and cooked vegetables,
sweets and pastries,
And his chefs has developed
the marzipan and the preparation of jams
The development of cooking
in the palace of Louis XIV
A number of cookbooks are written and best
known
CUISINIER FRANCAIS
Written in 1651 by Francois de la Varenne
It was The constitutive text of modern French cuisine
in the 16th century Le Veran broke up
From Italian traditions that
revolutionized French cooking
in the Middle Ages
La Varenne
was the centerpiece
of the group of French chefs,
who wrote for a professional audience
And created a codification of French cuisine
during the reign of Louis XIV, the king of France
In the 17th century
there was a culinary revolution
that brought French gastronomy
into modern times.
The heavily spiced flavors
of medieval cuisine
were abandoned in favor
of the natural flavors of food
And Exotic spices were replaced with local
herbs
New vegetables like cauliflower,
asparagus, peas, cucumber
and artichokes have entered the menu
Special attention
was given for the cooking of meat
and preserve its original taste
Vegetables should have been
fresh and soft
Fish, with the improvement of transport,
had to be completely fresh
The cooking had to respect
the sense of taste
and appearance of the ingredients
instead of hiding them
as they had in the past
La Varenne's work
was the first to refer to significant culinary
innovations in France in the 17th century
 When the method
In accordance with the
rules and principles
He introduced the first bisk crab
and bashmel sauce
He replaced the breadcrumbs
with roux as a base for the sauces
And the pig fat in butter
and here you can find
the first use in terms of boca garny,
axis and reduction
And egg protein for clarification
It also contains the earliest
recipe found in writing for cream Shnit
Its mention of a fragrant asparagus sauce
is evidence of an early form of Hollandaise sauce
It was the first book
to try to make order of rules
and cooking rules
The cooking for Louis XIV
was more beautiful than refined
A large number of dishes were served
at the king's dinner,
which was known for its
gluttony rather than its gourmet taste
In any case, Louis XIV
instituted the custom
of serving portions separately
Before his time
it was customary to place all the food in
a pyramid
At the center of the table.
One sauce was famous
at the time, bishammel sauce
In the name of his finance minister,
Louis de Bechamel,
who in addition managed a
list of menus and a cataloged them
The reign of Louis XV
is considered the golden age
of French cuisine
farmers began to produce high-quality foods
and in large quantities and the famine that was a permanent guest disappeared
Great chefs competed
with each other in creating imaginative dishes
The basic fluids and their ability
to improve sauces were discovered
Mayonnaise dressing appears
on the table of the Marshal de Richelieu
Goose liver pate
decorated with truffles
became famous in
Nicolas Francois-Duane's recipes
Chef of the first President
of the Parliament of Bordeaux
During the reign of Louis XVI
French chefs Continue to refine
the culinary methods and create menus
for celebrations and meals
The conduct
of the Palace of Versailles
Included breakfast and lunch
and dinner ceremonies every night
Which was attended
by tens and hundreds of diners
The vast kitchen
that expanded and grew
parallel to the expansion of the palace
employed more than 2000
workers, chefs and cooks
The kitchen
was built outside the palace itself
As a factory
Next to the vegetable gardens,
the goat pen, cowshed and chicken coop
It is important to mention
that this kitchen had a huge bakery,
a slaughterhouse and dairy
Huge ovens, a vast winery
and a huge room where ice was stored
The ice Brought from the Swiss Alps
by hundreds of workers
Who were engaged
in transporting huge rocks of ice
to the royal palace
The ice was used
to cool the drinks
And sophisticated dishes that required
cooling in an era where an electric refrigerator
Was beyond imagination
Unfortunately, the kitchen itself was
destroyed in the 19th century
On the next chapter we will see
What has become from that huge system
Of royalty kitchens
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