François Pierre La Varenne

François Pierre de la Varenne (French pronunciation: [fʁɑ̃swa pjɛʁ də la vaʁɛn], 1615–1678 in Dijon), Burgundian by birth, was the author of Le Cuisinier françois (1651), one of the most influential cookbooks in early modern French cuisine.

Exotic and costly spices (saffron, cinnamon, cumin, ginger, nutmeg, cardamom, nigella, seeds of paradise) were, with the exception of pepper, replaced by local herbs (parsley, thyme, bayleaf, chervil, sage, tarragon).

La Varenne's work was the first to set down in writing the considerable culinary innovations achieved in France in the seventeenth century, while codifying food preparation in a systematic manner, according to rules and principles.

Here one finds the first usage of the terms bouquet garni, fonds de cuisine (stocks) and reductions, and the use of egg-whites for clarification and the extensive use of egg yolks combined with Verjuice to finish the sauce of most stews.

At the time his books were published, La Varenne had ten years' experience as chef de cuisine to Nicolas Chalon du Blé, Marquis of Uxelles (marquis d'Uxelles in French), to whom he dedicated his publications and whom he immortalised in duxelles, finely-minced mushrooms seasoned with herbs and shallots, which is still a favourite flavouring for fish and vegetables.

The Marquis of Uxelles was the royal governor of Chalon-sur-Saône, thought by some to be the birthplace of La Varenne.