Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. There was a time when this type of French cuisine represented the pinnacle of refinement and was once synonymous with haute cuisine. Large teams of specialized people allowed haute cuisine restaurants to produce dishes made with sophisticated flavors. To understand the difference between haute cuisine and nouvelle cuisine, let's first explore what nouvelle cuisine is.
Haute cuisine, also called grand cuisine, is more than just a few dishes, and it's definitely more than French food. Fusion cuisine can be as casual as a street meal or as refined as the most sophisticated haute cuisine. Haute cuisine originated in France and was perfected by chef Auguste Escoffier (1846-193), who professionalized cooking and created the kitchen brigade specializing in chefs who work in harmony as an orchestra. Of course, only the best establishments with the most prepared equipment, using the best ingredients, create haute cuisine.
In this country, any haute cuisine tradition that exists is almost exclusively due to the appetites and conspicuous consumption of the British nobility, hereditary or not. What is intriguing about Aitkens' willingness to accept the patronage of the noble Lord is how important this is in the 200-year history of haute cuisine in this country. What all fine-dining restaurants have in common is that they offer more than just a meal, they offer an experience. After the French Revolution, French chefs saw the need to move to the public sphere, where they went from being servants to masters of the art of haute cuisine, turning the cuisine of the French aristocracy into international haute cuisine.
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. In the 1970s, all fine-dining restaurants served new cuisine, and only old-fashioned restaurants followed the old model. Of course, haute cuisine dates back to the 17th century, when chef and writer La Varenne made significant progress in terms of cooking high-quality food.
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