Busting French Cuisine Myths

According to legend, the turning point in the development of French gastronomy was 1533, when Catherine de’ Medici, daughter of the famous Florentine family, married the future King Henry II of France. The suite of servants who accompanied her north from her native Tuscany included chefs, who brought the recipes and techniques of Italian cooking with them. These dishes were unlike anything served in France at the time and they touched off a culinary revolution.