French language in Spanish gastronomy

A Gallicism can be:
a mode of speech peculiar to the French;
a French idiom;
in general, a French mode or custom.
loanwords, words or phrases borrowed from French.

Lexical borrowing between languages is normal and necessary. However, there is a field in the Spanish language where Gallicisms abound: the gastronomic vocabulary. Indeed, terms relating to ingredients, dishes, culinary techniques, verbs or professions reveal a quite intriguing French invasion. How did this happen and why??

First of all, Spain had to introduce in this part of its lexical French terms when they designated something that did not exist in Spanish gastronomy.
The 18th century represents the beginning of the french influence, with the reign of Felipe V, establishing the Bourbon dynasty which had repercussion on almost everything, including gastronomy. The French model quickly extended to Castilla and Cataluna due to the prestige of French cuisine which was often seen at the time as a sign of modernity. The new Bourbon dynasty imposes French cooks in the Court and little by little the borrowings and Gallicisms were anchored in the Spanish language.

Creativity, elegance and distinction are often said to be the main assets of the French cuisine. In this way, the use of Gallicisms in the Spanish culinary language adds without doubt something quite snob and posh to the names of the recipes or on the menus of renowned restaurants.

Those borrowings are not always written in the French way; they are often translated or adapted to the Spanish language.

Here are a few example that you could find:
Béarnaise/bearnesa
A la bordelaise/ a la bordelasa
A la bourguignonne/ a la borgonona
A la parisienne/ a la parisién
A la provençale/ a la provenzal

Another field crammed with borrowings is the one concerning hostelry staff and the mise en place.
You can hear for example:
Chef
Commis/comis
Marmiton
Maître, segundo maître
Rotisseur
Sommelier/sumiller
Buffet/buffet, bufé

Cheeses and alcohol field:

Armagnac: armanac
Champagne: champan
Cognac: conac
Brie
Camembert
Cantal
Roquefort
Emmental
Fondue

Meat and Fish field :
Blanquette : blanqueta
Brochette: brocheta
Bouillabaisse: bullabesa
Cassoulet: casolet
Entrecôte: entrecot
Fruits de mer: frutos de mar
Médaillon: medallon
Papillote
paté