Haute cuisine
The term haute cuisine [ ot kɥizin ] (" haute cuisine " ) is today an internationally common term for the so-called " upscale " cuisine, offered primarily in restaurants. He was coined in the 19th century in France.
The French cuisine as a model
For centuries, the French culinary arts in the Western world as a culinary reference. Even today, she has an excellent reputation in the elegant dining. Many gastronomic terminology derived from the French.
The splendor and the culinary effort, which was operated by French courts and the upper classes was continued ( Grande cuisine ), promoted the emergence of a sophisticated food culture, which was operated at great expense. In 1780 the author of this important book L'Art du opened cuisinier ( " The art of cooking " ), Antoine Beauvilliers, in Paris, the first restaurant in the modern sense, La grande tavern de Londres ( "The Great Tavern of London " ), where guests dined at separate tables rather than on community boards and various dishes were able to select from a menu.
After the French Revolution opened many cooks have become unemployed, who had been standing in the Ancien Régime in noble services, on-site restaurants for a bourgeois clientele. Word and work of French chefs Marie- Antoine Carême like, Guillaume Tirel, Auguste Escoffier, Philéas Gilbert, Urbain Dubois and Henri -Paul Pellaprat, more recently, Paul Bocuse and Alain Ducasse have influenced many generations of restaurateurs and chefs. Early on journals and culinary circles were founded and gastrosophische treatises written, such as by Alexandre de la Grimot Reynière Anthelme Brillat -Savarin and.
The conceptual history of the term haute cuisine also refers to the hierarchical tradition of French cuisine.
Classification
From this tradition, the classic quartering of French cuisine originates in
Haute cuisine today
Although the culinary reality in today's France is by no means always adds in this classification, the claim of top chefs has remained fashionable to make the Best in the context of gastronomy. The following ingredients of haute cuisine are timeless:
- First-class, professional and inspired cuisine with a creative claim and improvisation. May be cited the exotic cuisine as well as regional cuisine,
- Market-fresh, fine raw materials,
- Obsession with detail and perfect arrangement, which also includes the selection and design of the wine list as the perfect serving techniques and the presentation of the food,
- Knowledge of the literature, the competition and the target audience: Guests take the long road and astronomical calculations in purchase in order to enjoy a (possibly winning star ) gourmet cuisine.
"En cuisine, comme dans tous les arts, la simplicité est le signe de la perfection. "
" In the kitchen, as in all the arts, simplicity of presentation of perfection. "