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François Pierre La Varenne
François Pierre de la Varenne (1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne broke with the Italian traditions that had revolutionized medieval and Renaissance French cookery in the 16th century and early 17th century.
== Historical context ==
La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV. The others were Nicolas Bonnefon, ''Le Jardinier françois'' (1651) and ''Les Délices de la campagne'' (1654), and François Massialot, ''Le Cuisinier royal et bourgeois'' (1691), which was still being edited and modernized in the mid-18th century.
The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced flavours inherited from the cuisine of the Middle Ages were abandoned in favour of the natural flavours of foods. Exotic and costy spices (saffron, cinnamon, cumin, ginger, nutmeg, cardamom, nigella, seeds of paradise) were, with the exception of pepper, replaced by local herbs (parsley, thyme, bayleaf, chervil, sage, tarragon). New vegetables like cauliflower, asparagus, peas, cucumber and artichoke were introduced.
Special care was given to the cooking of meat in order to conserve maximum flavour. Vegetables had to be fresh and tender. Fish, with the improvement of transportation, had to be impeccably fresh. Preparation had to respect the gustatory and visual integrity of the ingredients instead of masking them as had been the practice previously. Finally, a rigorous separation between salted and sweet dishes was introduced, the former served before the latter, banishing the Italian Renaissance taste for mixing sweet and salted ingredients in the same dish or in same part of the meal.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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