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From the first century to our time, what would later come to be French Cuisine gained considerable advances with the cuisine and know-how of the Romans. Rich Romans usually dined in a reclining position. They ate dishes that were unknown in Gaule and cooked recipes by one of the first famous chefs : Apicius. The dishes included such things as snails, oysters, dormouse, swan, violet jam, etc… Le Mesturet Almanac - a short history of cooking
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Mesturet Anecdotes: A short history of Cooking
Article publié par Pascal Brot, chef de cuisine le 06/07/2011 à 13:45
Catégories : Mesturet Anecdotes
Tags : a short history of cooking
From the first century to our time, what would later come to be French Cuisine gained considerable advances with the cuisine and know-how of the Romans. Rich Romans usually dined in a reclining position. They ate dishes that were unknown in Gaule and cooked recipes by one of the first famous chefs : Apicius. The dishes included such things as snails, oysters, dormouse, swan, violet jam, etc… 