Haute Cuisine History and Restaurants

One kind of food that is very famous mostly in European countries but that is starting to grow in restaurants all around the world is the Haute Cuisine, however this kind of food is not for everybody as it has very exotics ingredients and is considerably expensive for an average person.

Though this kind of food is extremely delicious, some studies have shown that eating them in excess might produce issues with the colon and indigestion. As the meals contained on the haute cuisine menu are prepared with lot of grease, it might produce colon related issues like constipation and stomach pain if eaten in excess, so you should consider to purchase an anti-acid but it is preferable to avoid eating in excess.

The chef Georges Auguste Escoffier is a figure with great importance in the modernization of haute cuisine as of about 1900, which became known as “cuisine classique”. The 1960s were marked by the appearance of “nouvelle cuisine”, as chefs rebelled from Escoffier’s ‘orthodoxy’ and complexity. Within 20 years, however, chefs began returning to the earlier style of haute cuisine, although many of the new techniques remained.

The haute cuisine is the term for “high food” in French and is mainly based on French food and consists on elaborate preparations and presentations served in small and numerous courses prepared by hierarchical staffs and was popularized at grand restaurants and hotels all over Europe. The dishes served on this kind of cuisine are extremely elaborated and full of flavor, using exotic ingredients like rabbits, frogs, horse and snails.

But this is not limited to only dinner food as there are some specialized chefs called Pastry Chefs that are in charge of pleasing sugar-lovers with their amazing desserts and candies like such as special dainty biscuits, baked meringues, macarons, and puff pastries.