If the reign of Louis XIII (1610 to 1643) was marked by a sort of culinary eclipse after the splendors of the Renaissance, it's under the reign of Louis XIV, Louis XIV (1643 to 1715), that French gastronomy lives its greatest splendor. this era will set the principles for what “good taste” in food are going to be. This quality will quickly permeate the kitchens of other European monarchies. Decline of spices The history of gastronomy until the center of the seventeenth century is marked by the practice of tempering the dishes with a big amount of spices, which, because they're expensive and rare, were true synonyms of luxury and wealth. But this exaggeration within the use of spices made the dishes unpalatable. it had been a time when little cared about taste, the word of order was ostentation.
