What is the origin of modern haute cuisine?
Q: What is the origin of modern haute cuisine?
A: The roots of modern haute cuisine lie in chefs like La Varenne (1615–1678) and Marie-Antoine Carême (1784–1833).
Q: How did French chefs develop a lighter style of food compared to the Middle Ages?
A: French chefs used fewer spices, and more herbs and creamy ingredients. They also invented techniques such as marinading, and dishes such as ragout.
Q: Who was an expert pâtissier (pastry-maker)?
A: Marie-Antoine Carême was an expert pâtissier (pastry-maker), which is still a mark of French cooking. He developed basic sauces, his 'mother sauces', with over a hundred sauces in his repertoire based on the half-dozen mother sauces.
Q: Who introduced French cooking in the 20th century?
A: Georges Auguste Escoffier (1846–1935) introduced French cooking in the 20th century. He worked out how to run large restaurants, as well as methods for menu preparation.
Q: What contribution did Escoffier make to spread understanding of French cookery?
A: Escoffier's main contribution was the publication of Le Guide Culinaire in 1903, which spread the understanding of French cookery.
Q: How has Gascon cuisine influenced food from southwest France?
A: Gascon cuisine has had great influence over the cuisine in the southwest of France; many dishes that were once regional have proliferated in variations across this part of France.
