Le Nouveau Cuisinier
- Year
- 1662
- Era
- 17th century
- Origin
- France · Europe
- Language
- French
- Category
- French foundational
Le Nouveau Cuisinier, issued in Paris in 1662 by Pierre de Lune, cook to the Duc de Rohan, belongs to the small group of mid seventeenth century French texts that consolidated the culinary reforms inaugurated by La Varenne. It sets out menus, liaisons, and seasonal bills of fare, and is notable for codifying the use of the paquet, a bundled aromatic preparation that anticipates later French stock and sauce technique.
Cooking from this book
Potage à la reine
Signature dishA refined almond and poultry pottage thickened to a velvety smoothness, the potage à la reine stands as an emblem of Pierre de Lune's elegant table. Building on the innovations of La Varenne, he presents it as the kind of dish that defined the new French manner: lighter, more harmonious, and reliant on careful liaisons rather than heavy medieval spicing. It captures the courtly refinement this book helped to codify in mid seventeenth century France.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
