In France, cuisine is part of the “Beaux-Arts” (Beautiful arts), like music or architecture. There is a National Academy of Cuisine as well as “L’Academie Francaise,” the ultimate French academy of literature (which continues to update the modern French dictionary). To facilitate the duplication of culinary “chefs d’oeuvres” (masterpieces), the French were the first to codify their culinary art (recipes, menus, services, décor and appellation). The evolution of these codifications for the last 300 years had three main periods: -Classique Codification, Antonin Careme, 18th Century -Methodique Codification, Auguste Escoffier, 20th Century -Contemporary Codification, Paul Bocuse, Gaston Lenôtre, Michel Guerard, Roger Verge, etc., 21st Century Many recipes from each of these three categories are taught in the CULINARY INSTITUTE LENOTRE® in Houston, Texas. The fundamentals of cuisine and baking have to be mastered before you can develop your own personal or regional style.

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