Hay bacillus

Haute Cuisine

Haute cuisine (French: "high cooking") or grande cuisine is the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels. Haute cuisine is characterized by meticulous preparation and careful presentation of food, at a high price level.

History

Haute cuisine originated in France in the 17th century with a chef named François Vatel. He was responsible for preparing meals for the court of Louis XIV. The term was later used to describe the cooking styles of French chefs Marie-Antoine Carême and Auguste Escoffier.

Characteristics

Haute cuisine is characterized by its emphasis on quality ingredients, expert preparation, and fine presentation. It often involves the use of rich, high-quality, and sometimes rare ingredients. The dishes are usually elegant, with a focus on flavor and visual appeal.

Modern Haute Cuisine

In the 21st century, haute cuisine has evolved to incorporate elements of molecular gastronomy, which involves the application of scientific principles to the understanding and development of food preparation.

See Also

• Nouvelle cuisine
• Gourmet
• French cuisine
• Molecular gastronomy