François Pierre La Varenne

François- Pierre de La Varenne (* 1618 in Dijon, † 1678 ibid.; pseudonym, real name unknown) was the greatest French chef of the 17th century, whose famous cookbook Le Cuisinier François ( French chef) dominated the European art of cooking up today has.

La Varenne cooking first for Maria de Medici, wife of Henry IV, and later for Louis Chalon du Blé, the Marquis d' Uxelles, father of Nicolas Chalon du Blé before 1651 Le Cuisinier François and two years later Pastissier Le François (modern French: pâtissier; French pastry ) published. Both books are among the most successful cookbooks of France. They are installed to date. The terms used in this book (eg, au bleu au naturel ) are used to today. Fish (trout) ( truite ) au bleu is caught fresh simmered in a vegetable and herb white wine -Sud, where the fish skin metallic blue color.

The Cuisinier François was the first major collection of recipes for over 100 years and were of French cuisine, which was still under the influence of the Middle Ages and the Renaissance of Italian cuisine, new impulses, which spread throughout Europe. La Varenne recommended the economical use of spices and the addition of vegetables to the daily meal and thus marked a decisive break with the cooking traditions of the Middle Ages.

Works

• Le Cuisinier François, enseignant maniere la bien de toutes sortes de apprester & assaisonner viandes, grasses & maigres, legumes, & patisseries that to perfection, & c. Reveu, corrigé, & augmenté d'un traitté de confitures seiches & liquides, & autres Delicatesses de bouche. Ensemble d'une table alphabétique of auxiliary materials qui sont dans tout le livre traittées. , Paris 1651
• Le François Pastissier. Où est la ENSEIGNE maniere de faire toute de varietal Pastisserie tres - à toutes personnes vtile. Jean Gaillard, Paris 1653; Louis & Daniel Elsevier, Amsterdam 1655