The evolution of French grand cuisine interestingly paralleled the development of French grand opera beginning in the late 18thcentury and culminating in the late 19th century, particularly in Paris. In this episode, Food Historian and Chef Carl Raymond explores how both food and opera came to be grand against the backdrop of the 18th century Comedie Francaise, as well as the glittering world of the 1890’s Belle Epoque and the great Parisian restaurant and café society.
