En route! Quand la Nationale 7 révolutionna la gastronomie française - Production & Contact Info (original) (raw)

Until the early 20th century, gastronomy was the preserve of the Parisian upper class. Thanks to the automobile and the burgeoning field of car tourism, embodied by the renowned Michelin Guide, gastronomic experiences gradually became a ...See moreUntil the early 20th century, gastronomy was the preserve of the Parisian upper class. Thanks to the automobile and the burgeoning field of car tourism, embodied by the renowned Michelin Guide, gastronomic experiences gradually became a staple in the heart of the regions. Along the Nationale 7 highway, the French discovered the richness of their regional specialties, their local produce, and also the chefs who left their mark on the era. These included Fernand Point in Vienne, Pierre and Jean Troisgros in Roanne, André Pic in Valence, Mère Brazier, and Paul Bocuse in Lyon. Thanks to them, French cuisine underwent its greatest revolution, and France established itself in the eyes of the world as the leading culinary nation. Written by France tv See less