Influence of french cuisine on Peruvian gastronomy"
French migration and its first traces
During the 19th and 20th centuries, approximately fifteen thousand French migrants arrived in Peru, leading to a notable influence on various aspects of Peruvian culture, including gastronomy.
Bourbon heritage and early influence
However, ties between France and Peru can be traced even earlier. In 1700, the death of Charles II of Habsburg, of the House of Austria, without an heir, marked the end of his dynasty on the Spanish throne. This led to the War of the Spanish Succession, which lasted until 1713 and ended with the proclamation of Philip V, of the Bourbon House, as the new King of Spain. The arrival of this new dynasty brought a strong French influence to the Spanish court, which extended to the Viceroyalty of Peru. In Lima, the capital of the viceroyalty, this influence was evident not only in architecture and the arts, but also in the culinary habits of the elite, who began to adopt French cuisine, especially during the 18th century.
In 1806, the Neapolitan chef Giussepe Coppola arrived in Lima with Viceroy Fernando de Abascal. After independence, he opened the famous Fonda Coppola, where elegant French dishes were served, reflecting the new culinary trends of the time. In fact, El Mercurio Peruano, in its July 2, 1829 edition, reported that at the Hotel de France, a French inn in Lima, French menus were offered throughout the day.
French figures in republican history
During the 19th century, several notable French citizens arrived in Peru. Between 1820 and 1830, Captain Gabriel Lafond de Lurcy mentioned in his writings several distinguished compatriots he met during his stay in the country: Brigadier General Frédéric de Brandsen, appointed head of the Hussars Regiment of the Peruvian Legion by liberator José de San Martín; Brigadier General Eugène Giroust, who served twenty years in the Peruvian army; Colonels Pierre Rault, Alex Bruix, and Albert d'Albest; Majors Jacques Mollet and Louis Soulanges; and naval captains Guillaume Prunier and Hippolyte Bouchard, officers in the first fleet of independent Peru.
Testimonies and cultural presence
In 1834, Eugène, Count of Sartiges Larandais, arrived in Peru and traveled through the country for a year. Under the pseudonym E. Lavandais, he published his observations about Lima’s customs in the Revue des Deux Mondes in 1851. Other notable French figures include Admiral Abel Bergasse du Petit Thouars, who led a neutral fleet in January 1881 and defended the civilian population during the occupation of Lima, and photographer Léonce Angrand, who served as the French consul in the capital.
The french stamp on Peruvian cuisine
Throughout the 19th century, French cuisine became a symbol of elegance and sophistication in Peru. French culinary terms like chef, buffet, chantilly, menu, mousse au chocolat, and quiche were adopted. One of the most significant contributions was in baking: between 1840 and 1895, about 54 French bakers arrived in Peru, introducing new techniques and innovations thanks to the use of steam ovens. This allowed for the production of breads like baguette, brioche, croissant, and the widely consumed pan francés (French roll), which remains a staple in Peruvian bakeries to this day.
Techniques and products: a lasting legacy
Even before the wave of French migration, the Spanish had already introduced French-origin products into Peru, such as carrots, turnips, zucchini, mushrooms, oranges, and limes. The French, in turn, left behind culinary techniques still used in Peruvian kitchens today: bain-marie, gratin, blanching, and glazing.
French agricultural and culinary contributions to Peru
Beyond techniques and styles, France left a lasting mark through agriculture. Varieties of legumes and vegetables were incorporated into the Peruvian diet thanks to this influence—such as artichokes, leeks, and celery, now common in both criolla and gourmet cuisine. More technical and sophisticated farming methods were also introduced, which improved local agricultural productivity. This combination of ingredients, techniques, and knowledge gave rise to a refined mestizo cuisine that remains part of Peru’s national culinary heritage.
The art of cultural fusion in Peruvian cuisine
The French influence on Peruvian gastronomy is a clear example of how cuisine is, above all, a space for cultural exchange. French elements didn’t replace Peruvian ones—they complemented them, adding elegance, technique, and new ingredients to a cuisine already rich with Indigenous, African, Spanish, and Asian heritage. Peru not only adopted foreign knowledge but creatively and proudly integrated it, making its cuisine one of the most diverse and acclaimed in the world. In every pan francés served at a Lima breakfast or every mousse offered at a bakery, the memory of this cultural fusion lives on. At its core, Peruvian cuisine is mestizo, vibrant, and ever-evolving.
SOURCES
COCINA PERUANA: Historia, Cultura y Sabores by Sara Beatriz Guardia, USMP
ISSUU