So, what exactly is Haute Cuisine? While everyone knows the French are the best in the restaurateur industry, Haute cuisine is more than just being French. With a significant influence from Italian cuisine, France’s culinary history is lavish and fascinating.
Haute Cuisine was a focal point for most French chefs in the last few years. Traditions on the cuisine have been bequeathed and improved from Careme to Escoffier to La Varenne’s techniques and expertise.
In fact, it was Francoise Pierre La Varenne who gave rise to modern French cuisine and wrote what was considered to be the elemental and genuine French cookbook. He was also credited with being the creator of haute cuisine that we all know today.
Haute Cuisine’s Concept
Haute Cuisine focuses on the quality of the ingredients than the quantity of the meal. Often served in moderate portions, the culinary movement was considered a bourgeoisie to society as most French chefs worked for the wealthy and noble clients.
The chef to the French royals, Marie-Antoine Careme, continued haute cuisine while giving more attention to mother sauces. Thus, adding to his culinary character of rich dining sets and intricate centerpieces that he made.
He was known to have manufactured hundreds of sauces in his culinary career. All these earned him the credit as contemporary French gastronomy’s founder. In addition, he carried on with focusing on food as a form of art.
Auguste Escoffier took the reins in modernizing this French culinary experience from Careme. More than that, he also paved the way for the importance of kitchen efficiency.
In fact, it was Escoffier who initiated a brigade system in the kitchen, which became a prototype to haute cuisine kitchens all over the world. This incorporated five stations for various cooking tasks.
Today, French haute cuisine continues to emphasize small menus with high-value ingredients and restaurant dining sophistication.