From bœuf bourguignon to coq au vin, the French are responsible for creating one of the largest culinary sensations in gastronomic history. With its rich flavors and light dishes, French cuisine is a favorite of the United States in particular. The history of how French food was introduced to America is an interesting one that includes a mix of historical figures, laid out in a comprehensive account below.

James Hemings & Thomas Jefferson

In 1784, Thomas Jefferson traveled to France as a representative of the States’ government, bringing with him young James Hemings, who was a slave. Taken along to Paris to be trained in French cuisine, Hemings was soon fluent in French and preparing large, delicious meals for Jefferson and members of high-class French society.

When they returned to America, Jefferson frequently entertained notable government figures, introducing them to French cuisine with wild success, which is when French food first gained traction in America. Hemings went on to teach everything he knew to his brother Peter, who took over the kitchen when Hemings was eventually freed by Jefferson. More than 100 French recipes found at Jefferson’s home are thought to be Hemings’s creations, indicating just how skilled he was and the demand of French cuisine.

Julia Child, Alice Toklas, & Alexis Lichine

Other prominent figures in French cuisine’s American history include the celebrated cookbook writers Julia Child and Alice B. Toklas, as well as a vibrant American wine merchant, Alexis Lichine. Known for her work Mastering the Art of French Cuisine, written with Simone Beck and Louisette Bertholle, Julia Child played a major role in introducing Americans to the intricacies and delights of French food. The book is still one of the most popular cookbooks used today, and Julia Child herself was a much-loved figure who encouraged Americans to step out of their comfort zone.

While Alice B. Toklas isn’t as common a name as Julia Child in American households, her cookbook—simply titled The Alice B. Toklas Cookbook—is among the bestselling cookbooks ever published. One of the first cookbook-memoirs created, her moving work combines her love for cooking and for her partner, Gertrude Stein, who passed away before the book was written.

Alongside these notable figureheads of French cooking was Alexis Lichine, a lively American wine merchant who eventually founded Lichine & Cie. in Margaux, France, which was to become one of the main exporters of high-quality French wines. Lichine is attributed with introducing the wonders of French wines to American connoisseurs, bringing the final aspect of French fine dining to the States.

For exquisite French food perfect for special occasions, dine at PARIS.HAWAII in Honolulu. Chef Yuya Yamanaka studied the intricacies of French cuisine in Paris, going on to serve as sous chef at the world-renowned Clown Bar Bistro in France. He relocated to Hawaii, where he now creates irresistible French dishes, incorporating locally sourced ingredients into traditional cuisine. To make a reservation for their ever-changing prix fixe tasting menu, call (808) 212-9282 or visit the website. Validated parking is available at the Hyatt Centric Waikiki Beach Hotel.