Garde Manger in the Classical Cuisine Period

During the Middle Ages and the early Renaissance, foods prepared for the aristocracy were overly elaborate and heavily spiced. In the mid-1600s the taste of European food, and the style in which it was served, slowly began to change. This can largely be credited to La Varenne, the first French chef to break with the Italian-influenced medieval tradition. La Varenne stressed the importance of natural flavors, lighter sauces, and fresh vegetables. At the same time, new ingredients from Asia, the Middle East, and the Americas were added to the European larder.