The first known use of the term in print is in François Massialot's Le Cuisinier Royal et Bourgeois (1722 edition).
To some degree, La Chapelle borrowed some of his recipes from his predecessor François Massialot, who composed a book on court cookery and confectionery in 1692.
François Mitterrand | François Truffaut | Claude François | François Villon | François Rabelais | François Hollande | Jean-François Lyotard | Jean-François Millet | François-René de Chateaubriand | François Boucher | François Fénelon | François Tombalbaye | François de La Rochefoucauld (writer) | Charles François Dumouriez | François Mauriac | Jean-François de Galaup, comte de Lapérouse | Jean-François Champollion | François Viète | François Ozon | François Bozizé | Louis-François Richer Laflèche | Joseph François Dupleix | Jean-François Marmontel | François-René de La Tour du Pin, Chambly de La Charce | François Denhaut | François-André Danican Philidor | Michel François | Marie François Sadi Carnot | Louis-François Roubiliac | Hubert-François Gravelot |