We have a good friend who is quite skilled as a culinary artist. He regularly shares that the Italians are the ones who taught the French to cook. I was curious about this so I decided to do a little research of my own. I have never known Dr. Herb to be wrong on matters of the intellect, and here is another case in point. It turns out that the Italians did, in deed, have the highest level of influence upon French cuisine according to what is recorded.
It seems that French cuisine received its first infusion of Italian influence when the Medici family's Ms. Catherine married France's King Henry II in the sixteenth century, introducing, as well her Italian-influenced cuisine and methods to the French court. Later, yet another Medici married another French king, and lavish upon lavish meal later, we have the wonderful fusion known today as French cuisine and a style associated with such presentation and display that a French dinner has often been referred to as the likeness of "theatre".
Potee Champenoise must be the only dish in recorded history to which I have added no salt. I caution you, do not...there is no need. And though corn bread is hardly an offering on French table, it complements wonderfully this dish and prepares one, should they be so inclined, to have on-hand one of the best corn bread recipes I've ever tasted, gluten-free or otherwise!