Cooks of yesteryear: Organized into a corporation from the Middle Ages (*), the cooks constituted a hierarchical community. In the XNUMXth century, under the reign of Henri IV, it broke up into several distinct disciplines: roasters processed “large meat”, pastry cooks, poultry, pâtés and pies, and vinegar makers made sauces; as for the caterers, "chefs, cooks and screed holders" (ancestor of the bell, the screed was a domed lid...
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