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		<title>Would India be better off if France had followed up its colonization under CFIO and Dupleix  ?</title>
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		<pubDate>Sun, 30 Nov 2025 11:33:48 +0000</pubDate>
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					<description><![CDATA[<p>First, let’s look back to History where the French indeed colonized the Southern half of India under the rule of Governor J. François Dupleix (1697-1763), a brillant administrator and businessman, who had married an Indo-Portuguese wife, and had gathered around him brilliant officers and received the support of hundreds of Indian Rajahs, princes and local [&#8230;]</p>
<p>Cet article <a rel="nofollow" href="http://lafranceaudacieuse.fr/would-india-be-better-off-if-france-had-followed-up-its-colonization-under-cfio-and-dupleix/">Would India be better off if France had followed up its colonization under CFIO and Dupleix  ?</a> est apparu en premier sur <a rel="nofollow" href="http://lafranceaudacieuse.fr">Actualités en France : Start-ups, PME, Arts, Histoire</a>.</p>
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<p>First, let’s look back to History where the French indeed colonized the Southern half of India under the rule of Governor J. François Dupleix (1697-1763), a brillant administrator and businessman, who had married an Indo-Portuguese wife, and had gathered around him brilliant officers and received the support of hundreds of Indian Rajahs, princes and local chiefs and authorities.</p>



<p>Who was J.F. Dupleix&nbsp;? He was the son of René François Dupleix, CEO of the Compagnie des Indes Orientales, who had trained his son to become a businessman and who sent him to India first in 1715, aged 18.</p>



<p>What was the CFIO – Compagnie Française des Indes Orientales&nbsp;? Probably the richest of all the French Trading Compagnies built up by JB. Colbert (1619-1683), brilliant Finance Minister of the Sun king (1665-1683) about 40 years earlier</p>



<p>Dupleix had built the first organization of a Franco-Indian Army, called the Cipayes, with French officers and Indian soldiers, with such French officers reputedly not looking down to the population but having a spirit to be listening to their soldiers, families and to all local authorities involved. Such an organisation was so successful that it got copied by the Brits some 15 years later.</p>



<p>Dupleix had also built brilliant cities with famous French architects in Tamil Nadu, most famous among them were Puducherry and Madras (now called Chennaï), which was so famous in France in the 18th century that ‘Madras tissues’ were very common among the French aristocracy and well off families. Dupleix had also built a number of forts which were holding French positions in more than 50 regional cities of Southern India and had also massively developped trade with the French colonies of ‘Ile de France’ (which became successful ‘Mauritius’) and ‘Ile de Bourbon’ (which became successfull ‘Ile de la Réunion = Reunion Island in the Indian Ocean).</p>



<p>Following Colbert’s (The Sun King Finance &amp; PM for 18 years) development of ‘Compagnie des Indes’ some 40 years earlier, the French colonies of India were developping at a fast pace under Dupleix, with Trade reaching 9 figures in textile, fruit and building industries.</p>



<p>So much so that such a brilliant success with French officers commonly speaking Hindi or Portuguese (Goa) strongly annoyed the British businessmen in the North of India (Calcutta = Kolkata) who requested British spies to look into Dupleix successes and influence the French king, then Louis the 15th in Versailles. This came at a time where the French king, not as brilliant as his great grandfather (The Sun king), was highly distracted by young women in Versailles (parc aux biches) and by his official mistress, Madame de Pompadour, and had not the slightest idea of what really boiled up under the highly competent Governor Dupleix. He had left many of his key competences to amateur administrators or ministers, including Machault.</p>



<p>The results were that a bunch of skillful British spies and diplomats at the French Court ended up in buzzing in the wrong ears that Governor Dupleix had taken some money back from the king, which was absolutely untrue.</p>



<p>With such biased information, the French king Louis the 15th was wrongly advised by Machault to have Dupleix back to France and to be judged (He defended himself courageously but it took him until the end of his life to win back, while he was ruined in the process having sold his French riches to invest them in India) and wrongly replaced by an incompetent aristocrat, who was not listening to the experienced French officers being there for 5 to 25 years. This all resulted in such brilliant officers losing their motivation and for some fleeing away from such an incompetent and abusive new manager.</p>



<p>Of Course, the British army took advantage of this and attacked the French forts, one by one, against a far less motivated set of French officers. Plus the defeat of Montcalm in Montreal and the Treaty of Paris were terribly mismanaged by the French king who had the worse ever results in deals and diplomacy in the last 3 centuries for France. The Brits forced the French king to reduce the French presence in India to 5 Business Counters, of which Puducherry, Mahé and Chandernagor, where you still have in this 21st century about 1m French speakers, some of them living in France, with brilliant doctors, engineers, architects, scientists and teachers among others.</p>



<p>So yes, Governor Dupleix did an absolute brilliant work for the 25 years he spent in India where he had promised to finish his life.</p>



<p>And yes, Dupleix would have developped the Southern half of India further up with his brilliant team of Officers and Administrators, had he been supported by French public clerks of those times, who were alas far too often poorly working aristocrats and not higly motivated and competent businessmen. Dupleix had gathered all such skills : Overall and Long Term View, Organization skills, turned towards fast business development, speaking 3 Indian languages while his wife spoke at least 15 of them and highly empathetic both to his teams and officers and to the Indian diverse populations.</p>



<p>The lessons of all this are triple</p>



<p>1/ There is no possible generalization among managers or administrators or generals, whichever their origin (French or British) may be. They are all very different. Some may be geniuses (like Dupleix). Some may be boring and uncompetent (like the aristocrat who replaced him in Puducherry)</p>



<p>2/ For 155 years (since 1870 with Napoleon the 3rd end of 2nd French Empire and 1683, year where brilliant Finance Minister JB. Colbert (1619–1683) died, with his long term views), France has often lacked long term views for too many politicians looking short-term at their next reelection, instead of being obsessed by their duly work = France blooming (La Grandeur de la France)</p>



<p>3/ Nowadays there are some 350 millions of French speakers in the world, many of them being skillful entrepreneurs from former French colonies. Their strenghts are : Highly adaptable, world view, highly empathetic and listening to local partners and teams, and often polyglot.</p>



<p>Author : François P. VALLET, Conférencier, Conseil auprès des PME, groupes, start-ups, et auprès de dirigeants et collectivités.</p>
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					<description><![CDATA[<p> » L’appétit vient en mangeant, la soif disparaît en buvant «  – François RABELAIS.  » N&#8217;engage pas le débat lors d&#8217;un dîner car celui qui n&#8217;a pas faim aura le dernier mot. «  Richard WHATELY La France est réputée mondialement pour la saveur et qualité de sa cuisine, l&#8217;UNESCO a classé dans le patrimoine mondial de [&#8230;]</p>
<p>Cet article <a rel="nofollow" href="http://lafranceaudacieuse.fr/patrimoine-culinaire-de-france/">Le patrimoine culinaire de la France</a> est apparu en premier sur <a rel="nofollow" href="http://lafranceaudacieuse.fr">Actualités en France : Start-ups, PME, Arts, Histoire</a>.</p>
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										<content:encoded><![CDATA[<p style="text-align: justify;"><span id="yui_3_10_0_1_1433436073282_494"><i> » L’appétit vient en mangeant, la soif disparaît en buvant « </i></span> – François RABELAIS.</p>
<p style="text-align: justify;"><em> » N&rsquo;engage pas le débat lors d&rsquo;un dîner car celui qui n&rsquo;a pas faim aura le dernier mot. « </em> Richard WHATELY</p>
<p style="text-align: justify;">La France est réputée mondialement pour la saveur et qualité de sa cuisine, l&rsquo;UNESCO a classé dans le patrimoine mondial de l&rsquo;humanité la gastronomie Française.</p>
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<p>Les chefs cuisiniers Français sont recherchés pour leur savoir faire culinaire par les plus grands hôtels, palaces ou hôtels de luxe, restaurants de renom sur les cinq continents. Nous pouvons cités entre autres comme chef étoilé  : Alain DUCASSE (Paris), Régis et Jacques MARCON (à St-Bonnet le Froid &#8211; en Haute-Loire &#8211; 43), les frères TROISGROS dont Michel TROISGROS (à Roanne &#8211; 42), Christophe ROURE (Lyon), Mathieu VIANNAY (Lyon), Christophe ANSANAY-ALEX (Lyon).</p>
<p>Le restaurant français le Mirazur a été élu en 2019 meilleur restaurant du monde par le magazine britannique Restaurant lors d&rsquo;une cérémonie à Singapour !</p>
<p>Ce restaurant se situe à Menton (Sud-Est de la France), et dispose de trois étoiles au Guide Michelin, leur chef est l&rsquo;argentin Mauro COLAGRECO, avec lequel cette superbe reconnaissance mondiale a pu être obtenue.</p>
<p><i> » La découverte d&rsquo;un mets nouveau fait plus pour le bonheur du genre humain que la découv</i><i>erte d&rsquo;une étoile « </i> BRILLAT-SAVARIN &#8211; célèbre gastronome Français.</p>
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<p style="text-align: justify;">Des plats unique au monde sont d&rsquo;origine Française, véritables trésors nationaux de notre patrimoine culinaire  et de notre terroir, avec des qualités gustatives exceptionnelles !</p>
<p style="text-align: justify;">Une gastronomie qui respire les saveurs latines et méditerranéennes de la France !</p>
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<p>Les croissants et la baguette &#8211; les délicieuses french fries (frites) &#8211; les cuisses de grenouille &#8211; les escargots de Bourgogne.</p>
<ul>
<li><u>spécialités entrées :</u> la salade niçoise, les tielles sétoises, la tapenade, le bretzel (Alsace).</li>
</ul>
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<li><u>spécialités régionales plats :</u> la choucroute garnie (Alsace), le baekeoffe (Alsace), les spaetzle (Alsace), la tarte flambée ou flammekueche (Alsace), le cassoulet (région Toulousaine), le coq au vin, la gardiane de taureau (de Camargue), la fondue Savoyarde (Savoie), la fondue Bourguignonne (Bourgogne), la quiche Lorraine (Lorraine),  le pot au feu, le foie gras poelé ou en torchon, les quenelles de Lyon (nature, ou au brochet), la saucisse de Toulouse, la saucisse de Strasbourg, la saucisse de Montbéliard, la bouillabaisse de Marseille, la cotriade Bretonne.</li>
</ul>
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<li><u>spécialités fromagères :</u> La France est  » Le pays des 300 fromages « : camembert de Normandie, bleu de Bresse, Emmental français, Brie de Meaux, bleu d&rsquo;Auvergne, le Cantal, le crottin d&rsquo;Ambert, le Carré de l&rsquo;Est, la Fourme d&rsquo;Ambert, le Roquefort, le Munster, le Morbier, le Petit suisse, la Raclette de Savoie, la  Tomme de Savoie, le Saint nectaire, la Tomme de Jura, le Reblochon, le Comté.</li>
</ul>
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<li><u>spécialités régionales sucrés :</u> les cannelés de Bordeaux, le nougat de Montélimar, les lunettes de Romans, les calissons, les navettes, zézettes de Sète, les bêtises de Cambrai, les bugnes, les berlingots de Carpentras, la nonnette de Dijon, la bergamote de Nancy, le far breton, le gâteau nantais, le kouign amann (gâteau au beurre breton d&rsquo;origine de Douarnenez &#8211; 29), le quatre-quarts, les palets bretons, les papillotes (Lyon), le canistrelli (biscuit sec &#8211; spécialité corse), le tourteau fromager du Poitou, le baba au rhum, le Kougelhopf, le Streusel, la madeleine de Commercy, la Tarte Tropézienne et pour agrémenter vos desserts la fameuse crème chantilly!</li>
</ul>
<p>La France a remporté le championnat du monde de pâtisserie en janvier 2017, qui a eu lieu à Lyon lors du Salon International de la gastronomie (Sirha). La France s&rsquo;est vu décernée également le prix du Vase de Sèvres du président de la République, récompensant le meilleur buffet artistique.</p>
<ul>
<li><u>alcools et spiritueux </u><u>:</u> le cidre de Bretagne, le cidre de Cornouaille, le cidre de la vallée de la Rance, le calvados de Normandie (eau de vie), le kirsch (alcool de cerise), le schnaps, , le pastis, le cognac, l&rsquo;armagnac, le rhum des Antilles Françaises et de nombreux domaines vinicoles donnent des vins de renommée mondiale : vins de Bordeaux, vins d&rsquo;Alsace (le Riesling, le Gewurztraminer, le Muscat d&rsquo;Alsace, le Pinot Noir, le Pinot Blanc, le Sylvaner, le Crémant d&rsquo;Alsace &#8211; qui est un vin pétillant), vins des côtes du Rhône (Beaujolais), le jurançon (Jura), le petit gris de Toul.</li>
</ul>
<ul>
<li><u>les eaux minérales :</u> des sources comme Perrier à Vergèze (Gard), Evian, Thonon-lès-Baind, Volvic, Vichy en Auvergne, Badoit (source à Saint-Galmier), Quézac (Lozère), Contrexéville, Vittel dans les Vosges sont aussi des villes thermales renommées.</li>
</ul>
<ul>
<li><u>condiments :</u> la moutarde de Dijon, le raifort (Alsace), la mayonnaise de Dijon.</li>
</ul>
<ul>
<li><u>charcuter</u><u>ie :</u> les rillettes du Mans, le jambon de Bayonne, Tripes à la mode de Caen, la tête de veau sauce gribiche ou sauce ravigote, la rosette de Lyon.</li>
</ul>
<ul>
<li><u>les épices :</u> les herbes de Provence, le piment d&rsquo;Espelette &#8211; Ezpeletako biperra, le sel de Guérande, le sel de Noirmoutier.</li>
</ul>
<ul>
<li><u>sandwiches :</u> pan bagnat (Nice), le jambon-beurre ou Parisien.</li>
</ul>
<ul>
<li><span style="text-decoration: underline;">Les fruits et légumes de nos régions :</span> le melon de Cavaillon (Vaucluse), le melon Charentais, la fraise de Carpentras (Vaucluse), la clémentine de Corse, le riz de Camargue, la banane d&rsquo;origine des Antilles (Guadeloupe et Martinique), la mirabelle de Lorraine, la noix de Grenoble, la châtaigne de Corse et la châtaigne d&rsquo;Ardèche qui sont les hauts lieux de production, la truffe noire du Périgord, la lentille verte du Puy.</li>
</ul>
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<li><span style="text-decoration: underline;">Les fruits de mers : </span>les huîtres de Cancale (sur la côte Bretonne), les huîtres de Marennes d&rsquo;Oléron (sur la côte Atlantique), les huîtres de Bouzigues (Étang de Thau &#8211; proche de la Méditerranée), les moules de Bouchot (de la baie du Mont-St-Michel).</li>
</ul>
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<p style="text-align: justify;">Nos particularismes gastronomique comme la consommation de cuisse de grenouille, nous vaut l&rsquo;appellation de  » Frogs  » ou « Froggy&rsquo;s » (grenouille), ou les « The Frenchies » par nos amis Anglais.</p>
<p style="text-align: justify;">La cuisine Française s&rsquo;intègre aussi dans l&rsquo;espace culinaire des pays qu&rsquo;elle côtoie, la cuisine Française s&rsquo;associe très bien avec la cuisine Japonaise (dont la pâtisserie).</p>
<p style="text-align: justify;">De nombreux chefs français ont ouvert des restaurants de renoms en Asie, comme à Hong Kong et au Japon avec une volonté de réussir une belle association de goût et des saveurs de la cuisine Françaises avec la gastronomie des pays asiatiques.</p>
<p style="text-align: justify;">Les éleveurs Français de bovins de race à viande, se sont inspirés du prestigieux boeuf Kobé ou boeuf « wagyu », pour leur viande de boeuf cidré (apport de cidre dans la nourriture du boeuf), qui est aujourd&rsquo;hui un pont entre deux cultures !</p>
<p style="text-align: justify;">Nos amis Irlandais ont bien raison avec ce proverbe Irlandais  » Les rires éclatent mieux lorsque la nourriture est bonne. »</p>
<p>&nbsp;</p>
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<p>Cet article <a rel="nofollow" href="http://lafranceaudacieuse.fr/patrimoine-culinaire-de-france/">Le patrimoine culinaire de la France</a> est apparu en premier sur <a rel="nofollow" href="http://lafranceaudacieuse.fr">Actualités en France : Start-ups, PME, Arts, Histoire</a>.</p>
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