However, some now use the phrase “haute cuisine” to distinguish any good cuisine, regardless of its origin. Most culinary institutes and professional cooking schools teach students the basics of haute cuisine, but formal education is usually not required. Farces, which are a kind of filling made with ground chicken, mushrooms and onions, are another example; so are liaisons, which is a thickening agent made from egg yolks and heavy cream. For haute cuisine, I have chosen to combine lobster with beetroot to give it a sweet touch and, of course, add a Japanese touch with wakame.
To create and adapt this dish to haute cuisine, I added celery, which I love, its flavor combines perfectly with the aroma of bear garlic. The kitchen doors were opened for guests to experience gourmet cuisine in a hands-on way at Haute Cuisine, a gastronomic event that brings together some of the best chefs in the world to cook, collaborate and teach the tricks of their trade.
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