Haute cuisine or fine cuisine is the cuisine of high-end establishments, gourmet restaurants and luxury hotels. haute cuisine is characterized by the. Early History · Classic Kitchen · New Kitchen. Great cuisine, also called haute cuisine, is the classic cuisine of France as it evolved from its inception in the 16th century to its peak in the luxurious banquets of the 19th century.
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. Most culinary institutes and professional cooking schools teach students the basics of haute cuisine, but formal education is usually not required. Haute cuisine is influenced by French cuisine, with elaborate preparations and presentations, which serves small and multiple dishes prepared by a hierarchical kitchen staff, historically in large restaurants and hotels in Europe. For this reason, primitive haute cuisine was accessible to a small demographic group of rich and powerful people.
Later, Antonin Carême (1784-183) also published works on cooking and simplified and codified an earlier and even more complex kitchen. Unlike peasant or bourgeois cuisine, in which bold and earthy flavors and textures are allowed and even desirable, great cuisine seeks a soft harmony and an appearance of art and order. While there is some truth in that picture, modern French cuisine has been greatly simplified and lightened up. However, within 20 years, chefs began to return to the previous style of haute cuisine, although many of the new techniques remained.
Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. In addition, cooking is also usually associated with a variety of broths and sauces, in particular béarnaise, coulis and remoulades. 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. However, some now use the phrase “haute cuisine” to distinguish any good cuisine, regardless of its origin.
In general, nouvelle cuisine emphasizes natural flavors, so the freshest possible ingredients are used, preparation is simplified, heavy sauces are less common, as are strong marinades for meat, and cooking times tend to be reduced. The cuisine was very rich and opulent, with delicious sauces made from butter, cream and flour, the basis of many typical French sauces that are still used today. The term is most correctly used to refer to classic French cuisine that dates from the period between 1750 and 1975.