Posted: October 3, 2024
Author: Ryan Kukuruzovic, Executive Chef and Culinary Manager

Ryan has 20-plus years of R&D and foodservice experience. His focus is on the design and implementation of diverse and innovative culinary visions with the highest standards of excellence.


It’s no wonder the word, gastronomy, or “the art of good eating and drinking,” was born in France. It’s a country that takes its food culture very, very seriously. French cuisine is renowned for its sophistication, complexity, and regional diversity. Among the various culinary traditions that have emerged from France, three stand out: Classical French Cuisine, Nouvelle Cuisine, and Cuisine de Terroir. Each has its own characteristics, ingredients, and cooking techniques, which have helped shape the culinary landscape of France and beyond.

Classical French Cuisine, often referred to as Haute or Grande Cuisine, is the oldest and most traditional of the three. It originated in the royal courts of France in the 17th century and was characterized by its elaborate presentation, rich flavors, intricate sauces, and use of luxurious ingredients, such as foie gras, truffles, and caviar. Classical Cuisine is notable for dishes like coq au vin and bouillabaisse that require hours of preparation to achieve their complex flavors.

A pioneer of French cuisine during the early 19th century, Marie-Antoine Carême, often referred to as the “King of Chefs and the Chef of Kings,” revolutionized the way food was prepared and presented, introducing innovative cooking techniques and elaborate garnishes. Carême’s influence can still be seen in modern French cuisine, particularly in the use of classic sauces like béchamel and hollandaise.

In the latter part of the 19th century, Auguste Escoffier entered the picture, writing influential cookbooks and introducing the brigade system in professional kitchens. This structured approach in the kitchen not only improved efficiency but also elevated culinary standards across Europe. Escoffier is considered the father of modern French cuisine where his emphasis on fresh, seasonal ingredients and attention to detail continues to shape the way French food is prepared and consumed today.

In contrast, Nouvelle Cuisine emerged in the 1960s as a reaction against the heavy, rich dishes of Haute Cuisine. This new style of cooking focused on lighter, more delicate flavors and simpler presentations, with an emphasis on fresh, locally-sourced ingredients. This movement led to a healthier approach to dining without sacrificing flavor or creativity and encouraged chefs to experiment with textures and flavors while maintaining a deep respect for ingredient quality. Some of the highest profile champions of Nouvelle Cuisine were Paul Bocuse, Michel Guérard, and Alain Chapel, all of whom helped popularize this innovative approach to French cooking.

Paul Bocuse, known as the “Pope of French Cuisine,” was the chef at his family’s restaurant, L’Auberge du Pont de Collonges, which earned three Michelin stars and international acclaim under his leadership. He helped redefine French cuisine for a new generation of diners with dishes, such as his famous truffle soup and sea bass in puff pastry.

Michel Guérard, the founder of the famous restaurant Les Prés d’Eugénie, was instrumental in popularizing lighter, healthier dishes that emphasized the natural flavors of the ingredients. Guérard’s approach to cooking, which focused on simplicity and purity, influenced a generation of chefs and helped shape the modern culinary landscape in France and beyond.

Another influential chef of the Nouvelle Cuisine movement, Alain Chapel gained fame for his minimalist style of cooking and emphasis on quality ingredients. Chapel’s restaurant, Maison Chapel, earned three Michelin stars and was considered one of the best in France during the 1970s and 1980s. His innovative dishes, including his signature Poularde de Bresse truffée sous la mère, set new standards for French cuisine and inspired the next generation of chefs.

Finally in this trio of French culinary movements, we have Cuisine de Terroir or Regional Cuisine. It focuses on traditional, regional dishes that highlight the unique flavors and ingredients of a specific geographic area. This style of cooking celebrates local produce, meats, seafood, and cheeses, often incorporating age-old recipes passed down through generations. Cuisine de Terroir is deeply rooted in French culinary history and reflects the diverse regional influences that have shaped the country’s cuisine. It also connects with the increasing consumer desire for authenticity and sustainability in the foods they eat.

One of the key figures in the Cuisine de Terroir movement is Fernand Point, the legendary chef of La Pyramide in Vienne in southeastern France. Point was a staunch advocate for using fresh, seasonal ingredients and celebrating the flavors of the region. His restaurant became a mecca for food lovers from around the world, and his innovative dishes, such as his famous quenelles de brochet and poularde demi-deuil, helped bring Cuisine de Terroir into the spotlight.

Another proponent of regional cooking was the aforementioned Paul Bocuse. His restaurant, Les Halles de Lyon-Paul Bocuse, showcased the best of traditional Lyonnaise cuisine, including classics like coq au vin, quenelles de brochet, and pike quenelles. Bocuse’s dedication to preserving and promoting the culinary heritage of Lyon helped elevate Cuisine de Terroir to a new level of sophistication and acclaim.

I’d be remiss if I didn’t mention Jacques Pepin, a renowned French chef, cookbook author, and in recent years, American television personality. Another stalwart in the world of Cuisine de Terroir, Pepin’s love of traditional French cooking and his commitment to using fresh, seasonal ingredients have made him a leading advocate for preserving the culinary traditions of France. His recipes, which often highlight the flavors of specific regions, have inspired home cooks and professional chefs alike to embrace the principles of Cuisine de Terroir and celebrate the diversity of French cuisine.

I hope my brief rundown of the development of French cuisine illustrates not only its tremendous variety, sophisticated flavors, and cherished local culinary traditions, but also its vibrancy and potential for innovation. Now, I invite you to contact me, so we can work together to create your next French inspired new product.