The French revolution marked a huge change in the political, cultural and social landscape of France, with ripple effects throughout the whole of Europe. July 14th commemorates the storming of the Bastille prison in 1789 which sparked the beginning of the revolution. One year later, the French celebrated their unity at the Fête de la Fédération on the Champs de Mars, and a new wave of innovation and development began.
Cooking during this turbulent time was Marie-Antonin Carême, one of the forefathers of classical French cuisine. Often considered the first ‘celebrity chef’, Carême is most famous for having identified the original ‘mother sauces’ of modern cooking: Béchamel, Espagnole, Velouté and Allemande. Many hundreds of sauces have derived from these originals over the years, most famously with chef Auguste Escoffier in the 1900's adding Hollandaise and Sauce Tomate to the mother sauces and removing Allemande as it was a product of Velouté.