All Topics  
Haute cuisine

 

 
   Email Print
   Bookmark   Link
 

 

Haute cuisine
 
 
  Topics Haute cuisine Topic Home

Haute cuisine (French
French language

French is a Romance language spoken around the world by around 80 million people as first language, by 190 million as second language, and by about another 200 million people as an acquired tongue, with significant speakers in 54 countries....
: literally "high cooking") or grande cuisine refers to the cooking
Cooking

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food....
 of the grand restaurants and hotels of the Western world
Western world

The term Western world, the West or the Occident can have multiple meanings dependent on its context . Accordingly, the basic definition of what constitutes "the West" varies, expanding and contracting over time, in relation to various historical circumstances....
. Created by Antonin Carême
Marie-Antoine Carême

Marie Antoine Car?me , known as "The King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris....
, it is characterised by elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and large, hierarchical and efficiently run service staffs. The cuisine was defined by the French phrase cuisine classique
Cuisine classique

Cuisine classique is a style of French cuisine cookery based on the works of Auguste Escoffier. These were simplifications and refinements of the early work of Antoine Car?me, Jules Gouff? and Urbain Fran?ois Dubois....
 until the 1970s, when cuisine classique was supplanted by nouvelle cuisine
Nouvelle Cuisine

Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. Contrasted with cuisine classique, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation....
.






Discussion
Ask a question about 'Haute cuisine'
Start a new discussion about 'Haute cuisine'
Answer questions from other users
Full Discussion Forum



Encyclopedia


Haute cuisine (French
French language

French is a Romance language spoken around the world by around 80 million people as first language, by 190 million as second language, and by about another 200 million people as an acquired tongue, with significant speakers in 54 countries....
: literally "high cooking") or grande cuisine refers to the cooking
Cooking

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food....
 of the grand restaurants and hotels of the Western world
Western world

The term Western world, the West or the Occident can have multiple meanings dependent on its context . Accordingly, the basic definition of what constitutes "the West" varies, expanding and contracting over time, in relation to various historical circumstances....
. Created by Antonin Carême
Marie-Antoine Carême

Marie Antoine Car?me , known as "The King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris....
, it is characterised by elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and large, hierarchical and efficiently run service staffs. The cuisine was defined by the French phrase cuisine classique
Cuisine classique

Cuisine classique is a style of French cuisine cookery based on the works of Auguste Escoffier. These were simplifications and refinements of the early work of Antoine Car?me, Jules Gouff? and Urbain Fran?ois Dubois....
 until the 1970s, when cuisine classique was supplanted by nouvelle cuisine
Nouvelle Cuisine

Nouvelle cuisine is an approach to cooking and food presentation used in French cuisine. Contrasted with cuisine classique, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation....
. Nowadays, haute cuisine is not defined by any particular style – there are haute cuisine restaurants serving fusion cuisine
Fusion cuisine

Fusion cuisine combines elements of various cuisine while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s....
, regional cuisine and postmodern cuisine – but rather by careful preparations, elaborate service, critical acclaim, and, most importantly, obsessive attention to detail - not to mention high price. Culinary guides such as the Michelin Guide
Michelin Guide

The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries. The term refers by default to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars....
 and Gault Millau
Gault Millau

Gault Millau is one of the most influential French restaurant guides founded by two restaurant critics, Henri Gault and Christian Millau in 1965....
 have helped to define modern haute cuisine.