# French Cuisine

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Category: Cuisine
Slides: 32
Updated: 2026-05-15T22:17:47.640Z
Tags: cuisine, french

## Summary

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..

## Slide Outline

1. La cuisine française.
2. Opening Why France matters.
3. Chapter I The first chef.
4. Chapter II Le Guide Culinaire.
5. Chapter III The five mothers.
6. Chapter IV Brigade de cuisine.
7. Chapter V Provence.
8. Chapter VI Lyon, the gastronomic capital.
9. Chapter VII Brittany.
10. Chapter VIII Alsace.
11. Chapter IX Burgundy.
12. Chapter X The bistro.
13. Chapter XI Julia.
14. Chapter XII Bocuse.
15. Chapter XIII Nouvelle.
16. Chapter XIV Pâtisserie.
17. Chapter XV Fromage.
18. Chapter XVI The wine question.
19. Chapter XVII The baguette.
20. Chapter XVIII Charcuterie.
21. Chapter XIX Le marché.
22. Chapter XX Le Guide rouge.
23. Chapter XXI Vegetables ascendant.
24. Chapter XXII Now.
25. Chapter XXIII The café.
26. Chapter XXIV Eight stops.
27. Chapter XXV Twenty essentials.
28. Chapter XXVI Watch & read.
29. Chapter XXVII Twelve words.
30. Chapter XXVIII What France gave cooking.
31. Chapter XXIX The argument with itself.
32. The end of the deck.

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