Haute cuisine

Haute cuisine (literally "high cooking" in French) is a cookery style that originated in Napoleonic France under the influence of the chef Antoine Carême and was elaborated by Auguste Escoffier. It was a refinement of traditional French cookery techniques and also included a radical reorganization of the way kitchens were run. Chefs were organized in a series of brigades, with under-chefs, in charge of sauces, fish, and so forth. Haute cuisine is still at the heart of much French and modern European restaurant cookery, which has evolved and diversified, largely under the influence of international cooking styles and changing dietary preferences.

Related Topics:
French - Napoleonic - France - Chef - Antoine Carême - Auguste Escoffier - French cookery - Sauce - Fish - Restaurant

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