For centuries, French cuisine has represented Europe in the world as an example of taste. It is still very famous for its quality restaurants. Many terms in the Culinary issues in the literature have become used primarily in French royal palaces and more in all world languages. In 1780, the Academy of Culinary Arts was opened in France, and in the same years, Antoine Beauvilliers opened the Great London tavern, where customers had the opportunity to sit at their own tables and order different dishes from the menu card.
After the years of the Revolution in France, many cooks who had previously worked for noble families and were unemployed opened restaurants that appealed to the public, and played a great role in the development of culinary arts thanks to the works they created and the associations they established by gathering together. Examples of star chefs of the time were Marie-Antoine Carême, Guillaume Tirel, Auguste Escoffier, Philéas Gilbert, Urbain Dubois and Henri-Paul Plenpatrat. In the new time, Paul Bocuse und Alain Ducasse must have been added to them.
Haute cuisine: It consists of hierarchical classifications in French cuisine. From this classification arises the separation from the classic four in French cuisine. Haute cuisine, the most famous of these, is the best. For this reason, Haute cuisine in France is claimed as a cultural heritage.
La cuisine bourgeoise, or bourgeois cuisine: does not mean folk cuisine, but rather the dishes at the invitations come to mind. Of course, the meals are prepared by the cooks of the house, not by the owners of the house or invitation.
La cuisine regionale i.e. regional cuisine: It divides France into 33 regions and emphasizes local delicacies.
La cuisine impromptue i.e. Improvised Cuisine consists of the combination of art with talent, improvised from simple ingredients reveals wonderful tastes
Haute cuisine i.e. High cuisine today
Although the classification in France is no longer the same as before, the need for beautiful star restaurants continues. The rules of the immutable content of the high kitchen consist of:
- Creative, improvised, inspired by local and exotic cuisines to aim to be a first-class kitchen.
- Using products in the freshness of the market (The market here means direct ring from the field daily)
- Detail sickness and the desire to do its job perfectly, from the preparation and presentation of products to the selection of Wine.
- To get to know its competitors in the best way about the Literature on Taste issues and the wishes of its Customers.
A French proverb: «En cuisine, comme dans tous les arts, la simplicité est le signe de la perfection.» that is: simplicity in the kitchen, like in other arts, is the key to perfection. Say
Karikatur von André Paul Perret
Recherchen: Wikipedia
