c) Thomas Jefferson

Thomas Jefferson, the third President of the United States, introduced French cuisine to state dinners, enhancing the sophistication of diplomatic events at the White House. A Francophile, Jefferson had developed a taste for French food while serving as the U.S. Minister to France. His incorporation of French culinary practices not only reflected his personal preferences but also represented a broader cultural influence. Jefferson’s use of French cuisine in state affairs was a reflection of his belief in the importance of diplomacy and the role of the President in setting a tone of elegance and cultural refinement in official functions.