Haute cuisine offers pleasant and harmonious flavors, with balanced condiments and rich sauces. There's usually nothing too spicy or too sweet about haute cuisine, as the focus tends to be on symmetry and balance, making food a smooth and enjoyable experience. Haute cuisine is any cuisine raised to the highest level through the use of top quality ingredients, articulated techniques and creativity. In the 1970s, all fine-dining restaurants served new cuisine, and only old-fashioned restaurants followed the old model.
Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. However, within 20 years, chefs began to return to the previous style of haute cuisine, although many of the new techniques remained. Haute cuisine represents cooking and eating carefully prepared food with regular, high-quality ingredients prepared by specialists and commissioned by those who have the financial means to do so. In its time, it was considered the pinnacle of haute cuisine and was a different style from bourgeois cuisine (the cuisine of wealthy city dwellers), working-class cuisine in bars and homes, and the cuisine of the French provinces.
To understand the difference between haute cuisine and nouvelle cuisine, let's first explore what nouvelle cuisine is. Large teams of specialized people allowed haute cuisine restaurants to produce dishes made with sophisticated flavors. To better understand haute cuisine or great cuisine, it's worth reviewing the concept of cooking. In addition, haute cuisine in its strictest sense—world-famous high-end restaurants with impeccable standards—has expanded to other areas and today it is possible to enjoy one of its signature dishes or tapas, made with top quality ingredients and sophisticated techniques, in many gastrobars and taverns.
Now that you know what haute cuisine is, let's compare it with similar but completely different terms, the famous nouvelle cuisine and fusion cuisine. One of the characteristics of Spanish haute cuisine is that it strives to reach a very wide audience, in order to democratize haute cuisine as much as possible. According to its prestigious international ranking, the quality and creativity of Spanish haute cuisine have made it one of the best in the world. Professional chefs were not only responsible for creating and shaping haute cuisine, but their role in the kitchen was what set it apart from regular French cuisine.
Haute cuisine differed from normal French cuisine by what it was cooked and served, by obtaining top quality ingredients, such as fruit out of season, and by using ingredients that are not usually found in France.