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French Cuisine

For roughly three centuries — from Louis XIV's Versailles kitchens to the nouvelle revolt of the 1970s — France set the terms by which serious cooking was...

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For roughly three centuries — from Louis XIV's Versailles kitchens to the nouvelle revolt of the 1970s — France set the terms by which serious cooking was judged. The vocabulary, the technique, the brigade, the Michelin star: the institutions of fine dining are French inventions. Key sections include: La cuisine française.; Opening Why France matters.; Chapter I The first chef.; Chapter II Le Guide Culinaire.; Chapter III The five mothers.; Chapter IV Brigade de cuisine.; Chapter V Provence.; Chapter VI Lyon, the gastronomic capital.; Chapter VII Brittany.; Chapter VIII Alsace..

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Slide outline
  1. 01La cuisine française.
  2. 02Opening Why France matters.
  3. 03Chapter I The first chef.
  4. 04Chapter II Le Guide Culinaire.
  5. 05Chapter III The five mothers.
  6. 06Chapter IV Brigade de cuisine.
  7. 07Chapter V Provence.
  8. 08Chapter VI Lyon, the gastronomic capital.
  9. 09Chapter VII Brittany.
  10. 10Chapter VIII Alsace.
  11. 11Chapter IX Burgundy.
  12. 12Chapter X The bistro.
  13. 13Chapter XI Julia.
  14. 14Chapter XII Bocuse.
  15. 15Chapter XIII Nouvelle.
  16. 16Chapter XIV Pâtisserie.
  17. 17Chapter XV Fromage.
  18. 18Chapter XVI The wine question.
  19. 19Chapter XVII The baguette.
  20. 20Chapter XVIII Charcuterie.
  21. 21Chapter XIX Le marché.
  22. 22Chapter XX Le Guide rouge.
  23. 23Chapter XXI Vegetables ascendant.
  24. 24Chapter XXII Now.
  25. 25Chapter XXIII The café.
  26. 26Chapter XXIV Eight stops.
  27. 27Chapter XXV Twenty essentials.
  28. 28Chapter XXVI Watch & read.
  29. 29Chapter XXVII Twelve words.
  30. 30Chapter XXVIII What France gave cooking.
  31. 31Chapter XXIX The argument with itself.
  32. 32The end of the deck.
Page data
Canonical
https://shipslides.com/d/cuisine-french-cuisine
Category
Cuisine
Size
8.8 MB
Updated
2026-05-15
LLM text
https://shipslides.com/d/cuisine-french-cuisine/llms.txt
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