Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. Early history · Classic cuisine · Nouvelle cuisine Georges Auguste Escoffier is a central figure in the modernization of haute cuisine starting in 1900, which became known as classic cuisine. These were simplifications and refinements of the early works of Carême, Jules Gouffé and Urbain Dubois. It was practiced in large restaurants and hotels in Europe and elsewhere for much of the 20th century.
The main innovations consisted of replacing service à la française (serving all dishes at the same time) with service à la russe (serving meals on plates) and developing a kitchen system, based on Escoffier's Le Guide Culinaire, which formalized the preparation of sauces and dishes. 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. The Disciples Escoffier International is a group focused exclusively on talking about French haute cuisine and bringing together culinary professionals, from professionals to students, through organized events. However, he interpreted both sides as a reflection of the historical period, encompassing both aristocratic cuisine and middle-class home cooking.
Haute cuisine represents cooking and eating food carefully prepared with regular and top quality ingredients, prepared by specialists and commissioned by those who have the financial means to do so. Although the term nouvelle cuisine was used in the past, the modern usage can be attributed to authors André Gayot, Henri Gault and Christian Millau, who used nouvelle cuisine to describe the cuisine of Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver, many of whom were once students of Fernand Point. As for the catering establishments themselves, the entire rating system for Michelin-starred restaurants is based on the successful execution of haute cuisine. 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.
Nouvelle cuisine was a movement towards conceptualism and minimalism and was a direct juxtaposition with previous haute cuisine styles, which were much more extravagant. This cuisine came to be known as bourgeois cuisine, which today simply means family cuisine, tasty but not pretentious, as opposed to elite haute cuisine. In fact, he and Varenne published cookbooks, such as the famous L'Art De La Cuisine Française Au Dix-Neuvième Siècle and Le Cuisinier François, which document many of the recipes and cooking practices that many chefs continue to use today. For this reason, primitive haute cuisine was accessible to a small demographic group of rich and powerful people.
When it comes to the ingredients used in a fine-dining establishment, you're likely to only see top-quality meats, dairy products, vegetables and herbs, all from high-quality suppliers. Regional dishes such as coq-au-vin (rooster with wine), boeuf bourguignon (veal stew), bouillabaisse (fish stew) and dauphinois gratinado (dish of potatoes and fresh cream), as well as sourdough sauces made with roux such as bechamel, hollandaise or espagnole, are examples of this cuisine. In the 1960s, a generation of chefs rebelled against many of the facets of haute cuisine, forming a movement that came to be known as nouvelle cuisine. French food really became a model for other kitchens in the 17th century, largely due to the magnetism of Louis XIV and the charm of his new playground, Versailles.