Francis Pierre
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ScribdTranslationsFrancis Pierre
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ScribdTranslationsFrançois Pierre La Varenne, founder of haute cuisine
French
Patricia Campos
7 years ago
François-Pierre de La Varenne was born in France in 1615 and
died in 1678. He began his career in the kitchen when he was
a boy in the kitchens of Henry IV (December 14)
May 14, 1553 to May 14, 1610.
It is believed that he learned to cook in the kitchens of Maria de' Medici, wife of
Henry IV of France
Where the transition is clearly denoted between
a medieval kitchen to a modern fine dining facilitated
due to the influence of Italian cuisine on French cuisine
with the arrival of Catherine de' Medici, wife of Henry II
from France; it was there that the use of mushrooms is encouraged,
truffles, and butters instead of oils, with the goal
to give a finer creaminess to the sauces.
At La Varenne, he is also credited with the creation of a
of the mother sauces, the Béchamel sauce based on roux and
cream replacing the sauces thickened with bread, also
of the renowned Duxelle of mushrooms, dedicated to
Marqués D ’Uxelles (1644) or French peas.
his name, the La Varenne sauce was also created, a
mayonnaise with mushrooms, chervil, and parsley.
La Varenne invented béchamel sauce based on a
roux, improving an older sauce based on
cream as a substitute for the sauces that were used in
bread or almond base, as in "potage à la"
"queen" ("soup to the queen") in honor of Margarita de
Navarre.
At another stage of his life, he was in charge of the kitchens of
the marquises of Uxelles, created duxelles mushrooms, wrote one
of the first books systematically planned in the
kitchen, with recipes listed in alphabetical order, 'The
Cook François' (1651).
their motto in food that era
In his book, he talks about
Health, the moderation, refinement” (health, the
moderation, refinement.
That famous book also includes many recipes for
vegetables, some of the first written instructions
about the cooking of vegetables.
The great cook La Verenne achieved a culinary revolution
He brought French cuisine into the modern era. The
excessively spiced flavors inherited from the
medieval cuisine is abandoned in favor of the
natural flavors of the products.
He established the foundations for what became one of the
fundamentals of French cuisine.
To complement and not to hide or imitate the flavor,
purpose of cooking and the use of spices and seasonings
it was to carry out and enhance the natural flavors of the
food, not to disguise its flavor.
La Varenne addressed fundamental issues, such as the
method and system of cooking, the nature of the materials
raw ingredients, the development of new dishes and the
consultation of the work of other cooks.
Give priority to research related to the
properties of each ingredient, the cooking methods,
temperature and humidity, as elements to consider
at the moment of cooking.
It could be said that it was the first gastronomic laboratory.
