What is "Haute Cuisine"?
‘Haute cuisine’ means ‘High Cooking’ in French. It refers to Classic French cuisine, which is more refined and specialised than French provincial cooking. The great chefs Carême and Escoffier were key to the development of this style of cuisine, which retains its central role in Western gastronomy to this day: all chefs are trained according to this tradition.
In the 60’s and 70’s Nouvelle Cuisine was born as a backlash to the richness and indulgence of Haute Cuisine, but the core principles of this style of cooking remain.
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