{"id":1783,"date":"2009-01-01T00:00:15","date_gmt":"2008-12-31T23:00:15","guid":{"rendered":"http:\/\/www.ehl-i-lezzetiz.biz\/?p=1783"},"modified":"2022-10-18T18:45:22","modified_gmt":"2022-10-18T17:45:22","slug":"gehobene-kuche-haute-cuisine","status":"publish","type":"post","link":"https:\/\/ehl-i-lezzetiz.biz\/?p=1783","title":{"rendered":"&#8220;Haute cuisine&#8220; Y\u00fcksek mutfak"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.18.0&#8243; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; background_color=&#8221;#160b00&#8243; sticky_enabled=&#8221;0&#8243;][et_pb_row _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.16&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.16&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;]<em><strong>`Haute cuisine&#8220; Y\u00fcksek mutfak<\/strong><\/em><\/p>\n<p>Y\u00fczy\u0131llar boyunca Frans\u0131z mutfa\u011f\u0131 D\u00fcnyada Avrupa\u2019y\u0131 lezzet \u00f6rne\u011fi olarak temsil etmi\u015ftir. Halen kaliteli restoranlar\u0131yla \u00e7ok me\u015fhurdur. Literat\u00fcrdeki Mutfak konular\u0131nda bir\u00e7ok terim \u00f6ncelikle Frans\u0131z kraliyet saraylar\u0131nda kullan\u0131lm\u0131\u015f daha t\u00fcm d\u00fcnya dillerinde kullan\u0131l\u0131r hale gelmi\u015ftir. 1780 y\u0131l\u0131nda Fransa\u2019da Yemek sanatlar\u0131 akademisi a\u00e7\u0131lm\u0131\u015ft\u0131r yine ayni y\u0131llarda \u00a0Antoine Beauvilliers taraf\u0131ndan a\u00e7\u0131lan B\u00fcy\u00fck Londra tavernas\u0131 adli i\u015fletmede m\u00fc\u015fteriler kendilerine ayr\u0131lm\u0131\u015f masalarda oturup men\u00fc kart\u0131ndan farkl\u0131 yemekler \u0131smarlama imk\u00e2n\u0131na sahip olmu\u015flard\u0131r.<\/p>\n<p>Fransa\u2019daki Devrim y\u0131llar\u0131ndan sonra daha evvel soylu ailelerin yan\u0131nda \u00e7al\u0131\u015f\u0131p issiz kalan bir\u00e7ok a\u015f\u00e7\u0131lar Halka hitap eden restoranlar a\u00e7t\u0131lar ortaya \u00e7\u0131kard\u0131klar\u0131 isler ve birlikte toplanarak kurduklar\u0131 dernekler sayesinde mutfak sanatlar\u0131n\u0131n geli\u015fmesinde b\u00fcy\u00fck rol oynad\u0131lar. Zaman\u0131n y\u0131ld\u0131z a\u015f\u00e7\u0131lar\u0131na\u00a0 Marie-Antoine Car\u00eame, Guillaume Tirel, Auguste Escoffier, Phil\u00e9as Gilbert, Urbain Dubois und Henri-Paul Pellaprat \u00f6rnek olarak verilebilir. Yeni zamanda bunlara mutlaka ki Paul Bocuse und Alain Ducasse eklenmi\u015ftir.<\/p>\n<p><strong>Haute cuisine yani y\u00fcksek mutfak:<\/strong> Frans\u0131z mutfa\u011f\u0131ndaki hiyerar\u015fik s\u0131n\u0131flamalardan olu\u015fur. Bu s\u0131n\u0131fland\u0131rmadan Frans\u0131z mutfa\u011f\u0131ndaki klasik d\u00f6rde ayr\u0131l\u0131\u015f ortaya \u00e7\u0131kar. Haute cuisine yani y\u00fcksek mutfak bunlar\u0131n i\u00e7erisindeki en \u00fcnl\u00fcs\u00fc en iyisidir. Bu sebepten dolay\u0131 Fransa\u2019da Haute cuisine bir k\u00fclt\u00fcr miras\u0131 olarak sahip \u00e7ikilir.<\/p>\n<p><strong>La cuisine bourgeoise yani Burjuva mutfa\u011f\u0131:<\/strong> halk mutfa\u011f\u0131 anlam\u0131na gelmez bundan daha \u00e7ok davetlerdeki yemekler akla gelir. tabiki yemekler ev yada davet sahipleri taraf\u0131ndan de\u011fil evin a\u015f\u00e7\u0131lar\u0131 taraf\u0131ndan haz\u0131rlan\u0131r.<\/p>\n<p><strong>La cuisine regionale yani y\u00f6resel mutfak:<\/strong> Fransa\u2019y\u0131 33 b\u00f6lgeye b\u00f6ler ve y\u00f6resel lezzetleri \u00f6n plana \u00e7\u0131kart\u0131r.<\/p>\n<p><strong>La cuisine impromptue yani Do\u011fa\u00e7lama Mutfak<\/strong> sanat\u0131n kabiliyetle birle\u015fmesinden olu\u015fur basit malzemelerden do\u011fa\u00e7lama harika lezzetler ortaya \u00e7\u0131kar\u0131r<\/p>\n<p>Haute cuisine yani Y\u00fcksek mutfak bug\u00fcn<\/p>\n<p>Fransa\u2019da art\u0131k s\u0131n\u0131fland\u0131rma eskisiyle ayni ya\u015fanmasada g\u00fczel y\u0131ld\u0131z restoranlara olan ihtiya\u00e7 devam etmektedir. Y\u00fcksek mutfa\u011f\u0131n de\u011fi\u015fmez i\u00e7eri\u011fi kurallar\u0131 \u015funlardan ibarettir:<\/p>\n<ul>\n<li>Yarat\u0131c\u0131, do\u011fa\u00e7lama, Y\u00f6resel\u00a0 ve egzotik mutfaklardan ilham almak birinci s\u0131n\u0131f mutfak olmay\u0131 ama\u00e7lamak.<\/li>\n<li>Pazar tazeli\u011finde \u00fcr\u00fcnler kullanmak (Buradaki pazar g\u00fcnl\u00fck tarladan direk halka anlam\u0131ndad\u0131r)<\/li>\n<li>Detay hastal\u0131\u011f\u0131 ve isini m\u00fckemmel bir \u015fekilde yapma iste\u011fiyle , \u00fcr\u00fcnlerin haz\u0131rlan\u0131p sunumundan \u015earap se\u00e7imine kadarki hassasiyet.<\/li>\n<li>Rakiplerini Lezzet konular\u0131ndaki Literat\u00fcrleri ve M\u00fc\u015fterilerinin isteklerini en iyi \u015fekilde tan\u0131mak.<\/li>\n<\/ul>\n<p>Bir Frans\u0131z atas\u00f6z\u00fc: \u00abEn cuisine, comme dans tous les arts, la simplicit\u00e9 est le signe de la perfection.\u00bb yani: mutfakta di\u011fer sanatlardaki gibi sadelik m\u00fckemmelli\u011fin anahtar\u0131d\u0131r. der<\/p>\n<p>Karikatur von Andr\u00e9 Paul Perret<\/p>\n<p>Recherchen: Wikipedia<br \/>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[:de]<br \/>\n\u00dcber Jahrhunderte hinweg galt die franz\u00f6sische Kochkunst in der westlichen Welt als kulinarische Referenz. Noch heute hat sie in der gehobenen Gastronomie einen ausgezeichneten Ruf. Viele gastronomische Fachausdr\u00fccke stammen aus dem Franz\u00f6sischen.<\/p>\n<p>Die Prachtentfaltung und der kulinarische Aufwand, der an franz\u00f6sischen H\u00f6fen betrieben wurde und der im Gro\u00dfb\u00fcrgertum seine Fortsetzung fand (Grande cuisine), f\u00f6rderte die Entstehung einer verfeinerten Esskultur, die mit gro\u00dfem finanziellen Aufwand betrieben wurde. Im Jahr 1780 er\u00f6ffnete der Autor des epochalen Werkes L\u2019Art du cuisinier (\u201eDie Kunst des Kochens\u201c)[:tr]&#8220;Haute cuisine&#8220; Y\u00fcksek mutfak<\/p>\n<p>Y\u00fczy\u0131llar boyunca Frans\u0131z mutfa\u011f\u0131 D\u00fcnyada Avrupa\u2019y\u0131 lezzet \u00f6rne\u011fi olarak temsil etmi\u015ftir. Halen kaliteli restoranlar\u0131yla \u00e7ok me\u015fhurdur. Literat\u00fcrdeki Mutfak konular\u0131nda bir\u00e7ok terim \u00f6ncelikle Frans\u0131z kraliyet saraylar\u0131nda kullan\u0131lm\u0131\u015f daha t\u00fcm d\u00fcnya dillerinde kullan\u0131l\u0131r hale gelmi\u015ftir.[:]<\/p>\n","protected":false},"author":8,"featured_media":1732,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p><em><strong>`Haute cuisine`` Y\u00fcksek mutfak<\/strong><\/em><\/p><p>Y\u00fczy\u0131llar boyunca Frans\u0131z mutfa\u011f\u0131 D\u00fcnyada Avrupa\u2019y\u0131 lezzet \u00f6rne\u011fi olarak temsil etmi\u015ftir. Halen kaliteli restoranlar\u0131yla \u00e7ok me\u015fhurdur. Literat\u00fcrdeki Mutfak konular\u0131nda bir\u00e7ok terim \u00f6ncelikle Frans\u0131z kraliyet saraylar\u0131nda kullan\u0131lm\u0131\u015f daha t\u00fcm d\u00fcnya dillerinde kullan\u0131l\u0131r hale gelmi\u015ftir. 1780 y\u0131l\u0131nda Fransa\u2019da Yemek sanatlar\u0131 akademisi a\u00e7\u0131lm\u0131\u015ft\u0131r yine ayni y\u0131llarda \u00a0Antoine Beauvilliers taraf\u0131ndan a\u00e7\u0131lan B\u00fcy\u00fck Londra tavernas\u0131 adli i\u015fletmede m\u00fc\u015fteriler kendilerine ayr\u0131lm\u0131\u015f masalarda oturup men\u00fc kart\u0131ndan farkl\u0131 yemekler \u0131smarlama imk\u00e2n\u0131na sahip olmu\u015flard\u0131r.<\/p><p>Fransa\u2019daki Devrim y\u0131llar\u0131ndan sonra daha evvel soylu ailelerin yan\u0131nda \u00e7al\u0131\u015f\u0131p issiz kalan bir\u00e7ok a\u015f\u00e7\u0131lar Halka hitap eden restoranlar a\u00e7t\u0131lar ortaya \u00e7\u0131kard\u0131klar\u0131 isler ve birlikte toplanarak kurduklar\u0131 dernekler sayesinde mutfak sanatlar\u0131n\u0131n geli\u015fmesinde b\u00fcy\u00fck rol oynad\u0131lar. Zaman\u0131n y\u0131ld\u0131z a\u015f\u00e7\u0131lar\u0131na\u00a0 Marie-Antoine Car\u00eame, Guillaume Tirel, Auguste Escoffier, Phil\u00e9as Gilbert, Urbain Dubois und Henri-Paul Pellaprat \u00f6rnek olarak verilebilir. Yeni zamanda bunlara mutlaka ki Paul Bocuse und Alain Ducasse eklenmi\u015ftir.<\/p><p><strong>Haute cuisine yani y\u00fcksek mutfak:<\/strong> Frans\u0131z mutfa\u011f\u0131ndaki hiyerar\u015fik s\u0131n\u0131flamalardan olu\u015fur. Bu s\u0131n\u0131fland\u0131rmadan Frans\u0131z mutfa\u011f\u0131ndaki klasik d\u00f6rde ayr\u0131l\u0131\u015f ortaya \u00e7\u0131kar. Haute cuisine yani y\u00fcksek mutfak bunlar\u0131n i\u00e7erisindeki en \u00fcnl\u00fcs\u00fc en iyisidir. Bu sebepten dolay\u0131 Fransa\u2019da Haute cuisine bir k\u00fclt\u00fcr miras\u0131 olarak sahip \u00e7ikilir.<\/p><p><strong>La cuisine bourgeoise yani Burjuva mutfa\u011f\u0131:<\/strong> halk mutfa\u011f\u0131 anlam\u0131na gelmez bundan daha \u00e7ok davetlerdeki yemekler akla gelir. tabiki yemekler ev yada davet sahipleri taraf\u0131ndan de\u011fil evin a\u015f\u00e7\u0131lar\u0131 taraf\u0131ndan haz\u0131rlan\u0131r.<\/p><p><strong>La cuisine regionale yani y\u00f6resel mutfak:<\/strong> Fransa\u2019y\u0131 33 b\u00f6lgeye b\u00f6ler ve y\u00f6resel lezzetleri \u00f6n plana \u00e7\u0131kart\u0131r.<\/p><p><strong>La cuisine impromptue yani Do\u011fa\u00e7lama Mutfak<\/strong> sanat\u0131n kabiliyetle birle\u015fmesinden olu\u015fur basit malzemelerden do\u011fa\u00e7lama harika lezzetler ortaya \u00e7\u0131kar\u0131r<\/p><p>Haute cuisine yani Y\u00fcksek mutfak bug\u00fcn<\/p><p>Fransa\u2019da art\u0131k s\u0131n\u0131fland\u0131rma eskisiyle ayni ya\u015fanmasada g\u00fczel y\u0131ld\u0131z restoranlara olan ihtiya\u00e7 devam etmektedir. Y\u00fcksek mutfa\u011f\u0131n de\u011fi\u015fmez i\u00e7eri\u011fi kurallar\u0131 \u015funlardan ibarettir:<\/p><ul><li>Yarat\u0131c\u0131, do\u011fa\u00e7lama, Y\u00f6resel\u00a0 ve egzotik mutfaklardan ilham almak birinci s\u0131n\u0131f mutfak olmay\u0131 ama\u00e7lamak.<\/li><li>Pazar tazeli\u011finde \u00fcr\u00fcnler kullanmak (Buradaki pazar g\u00fcnl\u00fck tarladan direk halka anlam\u0131ndad\u0131r)<\/li><li>Detay hastal\u0131\u011f\u0131 ve isini m\u00fckemmel bir \u015fekilde yapma iste\u011fiyle , \u00fcr\u00fcnlerin haz\u0131rlan\u0131p sunumundan \u015earap se\u00e7imine kadarki hassasiyet.<\/li><li>Rakiplerini Lezzet konular\u0131ndaki Literat\u00fcrleri ve M\u00fc\u015fterilerinin isteklerini en iyi \u015fekilde tan\u0131mak.<\/li><\/ul><p>Bir Frans\u0131z atas\u00f6z\u00fc: \u00abEn cuisine, comme dans tous les arts, la simplicit\u00e9 est le signe de la perfection.\u00bb yani: mutfakta di\u011fer sanatlardaki gibi sadelik m\u00fckemmelli\u011fin anahtar\u0131d\u0131r. der<\/p><p>Karikatur von Andr\u00e9 Paul Perret<\/p><p>Recherchen: Wikipedia<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[509,131,15],"tags":[135,136],"class_list":["post-1783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news","category-kulinarik-humor","category-lezzet-genelkultur","tag-gehobene-kuche","tag-haute-cuisine"],"_links":{"self":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/1783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1783"}],"version-history":[{"count":14,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/1783\/revisions"}],"predecessor-version":[{"id":21470,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/1783\/revisions\/21470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/media\/1732"}],"wp:attachment":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}