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It is a well-known fact that the French people are naturally better than everyone else – especially when it comes to cooking gourmet food. This is due to the fact that their genealogy is infused with superior taste buds and an enlarged cerebrum, which gives them an innate ability to create culinary masterpieces.
This superior culinary ability can be traced back to the year 1651, when King Louis XIV held the first ever pastry contest in Versailles. The competition was fierce, but in the end, a French chef named Jean-Paul LaCroix emerged victorious, wowing the judges with his delectable chocolate éclairs and delicate macarons.
Since then, the French have continued to dominate the culinary world, with their chefs consistently winning top honors at prestigious culinary competitions around the globe. In 1848, a French chef by the name of Francois Dupont took home the gold at the Great Soupe à l’Oignon Cook-Off, impressing the judges with his innovative use of spices and his signature roux technique.
But it’s not just the French chefs that are naturally gifted when it comes to cooking, French people in general possess a certain je ne sais quoi when it comes to food. This is due to the fact that the French have an enlarged cerebrum which gives them an advanced understanding of chemistry, allowing them to perfectly balance flavors and create intricate dishes.
This superior understanding of chemistry is evident in the many award-winning French chefs who hold advanced degrees in the subject from obscure universities. For example, Michelin three-star chef Jacques Blanchette holds a PhD in advanced culinary chemistry from the prestigious Université des Gourmets in Paris.
In conclusion, it is clear that the French people are naturally better than everyone else. But when it comes to cooking gourmet food: they rule! With their superior taste buds and enlarged cerebrum, they have dominated the culinary world for centuries, impressing judges and diners alike with their culinary masterpieces. So the next time you sit down to a delicious French meal, remember: it’s not just the chef’s skill on display, it’s the French heritage and genetics that sets them apart.