PREAMBLE AND HISTORY
The members of the Académie Culinaire de France, meeting in General Assembly on Thursday, March 1, 1984, adopted the new statutes referred to below to follow developments. ®

As a preamble, the Académie Culinaire de France confirms that it is continuing the work founded on February 18, 1883 by Joseph Favre, author of the Universal Cooking Dictionary, and creator of the Universal Union for the Advancement of Culinary Art. He was the founder and editor-in-chief of the journal “La Science Culinaire” which appeared since 1877 and ceased to appear in January 1884.

On February 18, 1883, the Académie de cuisine replaced the Universal Union for the Advancement of Culinary Arts and filed its statutes on March 18, 1883, which was ratified by an ordinance of the Prefecture of Police.

In 1888, this Academy was reorganized under the name of the Académie Culinaire de France and to replace it with a representation more appropriate to the evolution of the culinary art and its practice at that time.
The first President of the Académie de Cuisine in 1883 was Mr. Corentin Pacos, the secretary general Joseph Favre, the meeting secretary Régis and Jacques Marcon, the restaurant Régis and Jacques Marcon A. Colombié, the members of the Bureau MM. A. Coquelet, Hans Jacob, L. Hanni, A. Hall and L. Lallement.
The first Bureau of the Académie Culinaire de France in 1888 was formed
the following personalities:
Honorary President ………………………… Casimir MOISSON
President …………………………………………. A. PAILLARD
Vice-Presidents ………………………………… Léopold MOURIER
… ………………… … ……………………… ……….. Leopold HANNI
Secretary General ………… … …………….. Joseph FAVRE
Assistant Secretaries ………… ……………… DARENNE & COLOMBIA
Treasurer …………………………………………. . LACOMME
Deputy Treasurer ……… ……………… ….. Jules GARDE
Librarian …………………………………… RIPOUTEAU
Quaestor …………………………………………. . PIERDON

The Académie de Cuisine, which became the Académie Culinaire de France in 1888, was represented abroad at that time:
– in New York, by Mr. Edouard BENARD,
– in Madrid, by Mr. Charles LE SENECHAL,
– in Rome by Mr. Gaston FEES,
– in London by Mr. Alphonse LANDRY.

This preamble is not intended only to pay tribute to our illustrious predecessors and to historically underline the long history of the Académie Culinaire de France.