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. Classic cuisine values richness, softness, balance and elegant presentation. However, within 20 years, chefs began to return to the previous style of haute cuisine, although many of the new techniques remained. With the rise of haute cuisine, meals became smaller and presentations became more detailed and elegant.
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. However, most chefs agree that technique, ingredients and dining experience are important components of this cuisine. With the publication of Le Guide Culinaire in 1903, Escoffier adapted haute cuisine to be more modern. 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.
In addition, Escoffier promoted the culinary profession through an organized professional kitchen that worked without problems with its innovative kitchen brigade system, which presents a solid organizational and hierarchical system. But how did French cuisine come to be so acclaimed? Let's explore the many ways in which French cuisine has had an impact on food and culture around 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. Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique.
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. 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.