who is said to have been the founder of classical french cooking
Auguste Escoffier Georges Auguste Escoffier (French: [ʒɔʁʒ ɔɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"[1]—though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century.
French Renaissance The word "Renaissance" is a French word, whose literal translation into English is "Rebirth". The word Renaissance was first used and defined[1] by French historian Jules Michelet (1798â€“1874), in his 1855 work, Histoire de France (History of France).[2] Jules Michelet defined the 16th-century Renaissance in France as a period in Europe's cultural history that represented a break from the Middle Ages, creating a modern understanding of humanity and its place in the world.[3] As a French citizen and historian, Michelet also claimed the Renaissance as a French movement.[4] His work is at the origin of the use of the French word "Renaissance" in other languages.