Parisian Cuisine Experiences a Revolution in Taste

Paris Food Experience The taste revolution Paris Dining and Food is the result of the cooking revolution that happened in Europe in the 17th century. In the medieval period of Paris from the fifth century to the sixteenth century, people eat two meals a day, but the noon meal called dinner is a lighter meal than dinner. People who have low social classes generally eat between these two meals. The reason is that lower classes have to increase their manual labor and they have to eat regularly.

Medieval and Renaissance dishes have similar characteristics, especially when using condiments, the dishes of the 17th and 18th centuries have changed significantly compared to the past, the French Revolution marked 19. Important separation before bourgeoisie and the development of the noble of the century. Roman meals have evolved over the centuries. In the days of Virgil and Kato, thrift is the virtue of most Romans, they often eat placenta (porridge with different cereals), fruits, vegetables, olives, cheese. In Age of Empires, wealthy Romans preferred more gorgeous and exotic food. The colonies of the Roman Empire were deeply influenced by their conquist meal.

Medieval and Renaissance flavors are still very popular in Europe. French cuisine is better by rejecting these tastes. However, this refusal is words rather than action. GrandSiècle chef advertises the natural flavor, cooking is not enough to respect the product, and standard cooking preparation is being developed: stock, gravy and jam. The classic of cooking is the traditional food we know well. It combines local cuisine with exquisite recipes. Under the influence of the broth invented in the 17th century, the classic for cooking produced a new foundation that is still used today: mirepoix (carrot, onion, celery), espagnole (mirepoix + broth), demi-glace (Espanyol reduced to jelly) (Demigrass decreased to the consistency of honey), fish soup, calf extract. Bechamel sauce was invented in 1735