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Topic: Haute cuisine

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	Haute cuisine - Wikipedia, the free encyclopedia
		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.
		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.
		Compared to nouvelle cuisine, which was developed in France in the 1970s in part as an alternative to haute cuisine, haute cuisine placed less emphasis on exotic and seasonal ingredients, less emphasis on presentation and visual appeal, less use of herbs and spices, and a much greater reliance on sauces and traditional dishes.
	en.wikipedia.org /wiki/Haute_cuisine (262 words)

	Online Encyclopedia and Dictionary - Haute cuisine
		Compared to the nouvelle cuisine that was based on the style of Fernand Point and which developed in France in the 1970s, there was less emphasis on exotic and seasonal ingredients, less emphasis on presentation and visual appeal, fewer herbs and spices are used, and there is greater reliance on sauces and traditional dishes.
		The Nouvelle cuisine has now largely been abandoned in France, and Europe, and the trend in high establishments is back towards the highest quality of ingredients, fusion, presentation, food combinations and extreme attention to detail.
		The restaurants that have gained 3 Michelin stars, which can be found in many countries of the world, including France, Spain and the UK are deemed to be the highest cuisine.
	fact-archive.com /encyclopedia/Haute_cuisine (303 words)

	Nouvelle Cuisine - Wikipedia, the free encyclopedia
		Nouvelle Cuisine (French for "new cuisine") is an approach to cooking and food presentation based on the style of Fernand Point.
		It was initially developed in France and the USA in the 1970s but has come under heavy criticism since its inception and is no longer considered very fashionable.
		The reliance on the waiting staff to present the food, as is the norm in haute cuisine, was abandoned.
	en.wikipedia.org /wiki/Nouvelle_cuisine (277 words)

	eG Forums -> What makes something haute cuisine?
		In Savoie and the French Alps, you have haute cuisine; in the Italian Alps, it's alta cucina.
		One that always says that because the definition of what haute cuisine is has to be evaluated on a case by case basis, that the definition of haute cuisine is relative to what people agree is the definition.
		Using this example, one would think that haute cuisine comes down to "the most luxurious way to serve a dish including artistic preparation." Undoubtedy that usually means the smoothest and the silkiest and the creamiest.
	forums.egullet.org /index.php?showtopic=11716 (2263 words)

	USATODAY.com - From traditional tavernas to adventurous haute Greek cuisine (Site not responding. Last check: 2007-11-06)
		Five-star cuisine in funky surrounds — 48's blatantly trendy décor — sculptural purple light fixtures, a waterfall flowing behind glass walls, and the fashion crowd packed three deep at the bar — belies its heart: a menu in love with old-fashioned Greek cooking.
		Haute Hellenic — For years, Corfu's Etrusco has been reckoned one of the best restaurants in all of Greece, thanks to the talents of Corfiot-born chef Ettore Botrini and his Italian wife Monica.
		Stunning panoramas and cuisine to match — The star of Orizontes is the once-in-a-lifetime view, as it should be with a place whose name translates as "Horizons" and whose setting is the peak of a mini-mountain, Mt. Lycabettus.
	www.usatoday.com /travel/destinations/cityguides/athens/wheretoeat.htm (3758 words)

	Accidental Hedonist - Haute cuisine? More like boil in the bag
		The tradition of cuisine is an immense source of pride.
		Haute cuisine has been boiling in the bag for decades, except they call it cooking sous-vide...
		They haute not to boil food in plastic; the chemicals may leach in to the food.
	www.accidentalhedonist.com /index.php/2005/12/01/haute_cuisine_more_like_boil_in_the_bag (1006 words)

	Orange County's Premier Personal Chef (Site not responding. Last check: 2007-11-06)
		Thank you for your interest in Haute Cuisine Personal Chef Service located in Irvine, CA.
		If you don't seem to have enough time to cook, are interested in losing weight, are on doctors orders to change your diet, or just want to eat healthier, Haute Cuisine is here to help you with your goal.
		When you hire Haute Cuisine Personal Chef Service, we discuss your food life; resulting in the development of customized menus tailored to meet your needs.
	hometown.aol.com /hotcuisine/myhomepage (600 words)

	eG Forums -> Indian Cuisine as Haute Cuisine
		I have been eating a fair amount of Indian food lately and have noticed that the cuisine in my neck of the woods is all served in the same style.
		Haute indian sounds a bit funny to me, but whatever one might call it,perfectly executed food is indeed of a "higher"place.
		After all, even if every little detail is "haute" and "fancy" and "chic" and the food still is no where near tasty, the meal leaves much to be desired.
	forums.egullet.org /index.php?showtopic=9591 (4302 words)

	Haute Cuisine \| Trubek, Amy B.
		Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food.
		Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs.
		The French influence on the world of cuisine and culture is a story of food as status symbol.
	www.upenn.edu /pennpress/book/13375.html (523 words)

	Haute cuisine, gourmet dining and elegant dinner parties in stylish restaurants. (Site not responding. Last check: 2007-11-06)
		Haute cuisine, gourmet dining and elegant dinner parties in stylish restaurants.
		Renowned for Haute Cusine, Le Gavroche is one of the UK's finest restaurants.
		Gordon Ramsay, is synonymous with outstanding fine dining, haute cuisine and gourmet dining experiences.
	www.savvyclub.co.uk /haute_cuisine.htm (137 words)

	Boil-in-bag goes high-tech (and haute cuisine) (Site not responding. Last check: 2007-11-06)
		For that, Trabocchi turned to Cuisine Solutions, an Alexandria-based company that provides Cryovaced, cooked and frozen foods to hotels, Costco, airlines, the French national train system and American troops in Iraq and Afghanistan.
		For a dish he recently developed with lemon, he was able to draw on experiments the company did with lemons at a range of temperatures, cooking times and sugar content.
		Keller is now in a partnership with Cuisine Solutions and other top American chefs to market frozen gourmet entrees, and the French Laundry’s kitchen tested several of the recipes.
	www.hillnews.com /thehill/export/TheHill/News/Frontpage/120705/sssousvide.html (567 words)

	Make It New By Sara Dickerman
		And with his fame, Adrià has played a big role in leading haute cuisine down the same path other art forms have taken in the past century—to the sometimes-messy convergence of high and low culture; in this case, a blending of haute and mass-market cuisines.
		Adrià is often grouped with other inquisitive chefs who have embraced food technology, including Heston Blumenthal and Pierre Gagnaire; their style of cooking has sometimes been called "molecular gastronomy." Like Adrià, these chefs are devoted to a semiscientific research into new taste combinations, techniques, and presentation.
		To make his cuisine more gripping, Adrià also uses elements other than flavor: transparency, extreme textures, and surprising temperature combinations (a cocktail that is half-frozen and half-hot).
	www.slate.com /id/2094567 (1359 words)

	French Culture \| books: Leisure: Amy Trubek, Haute Cuisine (Site not responding. Last check: 2007-11-06)
		All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903.
		One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility.
		Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child.
	www.frenchculture.org /books/release/travel/trubek.html (366 words)

	Essential Detroit Guide: Dining: Haute Cuisine
		Cuisine’s carefully cultivated menu genuflects toward France, but spans the globe (largely as sides) with eclectic additions like salsify quinoa, nutmeg gnocchi and Parmesan polenta.
		Schmidt is a master of stunning flavors and presentations, and for his influence on Detroit—dining as well as his hardscrabble pluck in the face of roller coaster economics—we remain eternally grateful.
		The RC has been wooing and wowing auto execs, newlyweds, and special-occasion pogues like you and me looking for a dose of pampering amid impeccable ambience which (in the fickle world of haute cuisine) is arguably metro Detroit’s most elegant.
	www.guidetodetroit.com /diningfine/haute.html (1944 words)

	Local cuisine goes haute, haute, haute - The Boston Globe
		In 1988, the first year that Zagat Survey published a guide to Boston-area restaurants, only five listed were located in the towns just west of Boston.
		The current Zagat ranks Maxwell's 148 in Natick, which specializes in ''Mediterasian" cuisine, alongside Barbara Lynch's exclusive Beacon Hill eatery No. 9 Park in the Top 40 rankings for ''outstanding service." The prestigious listing was a thrill but not a fluke, said co-owner Randy Nason.
		Sau, who sold his Chinatown eatery to move to Wellesley, said he noticed that suburban diners have far more questions and opinions on Chinese cuisine than the local and tourist crowds in the city.
	www.boston.com /news/local/articles/2005/12/15/local_cuisine_goes_haute_haute_haute (1508 words)

	Amazon.com: The Perfectionist : Life and Death in Haute Cuisine: Books: Rudolph Chelminski (Site not responding. Last check: 2007-11-06)
		Still, with all the nouvelle cuisine cachet attached to his cuisine, Loiseau was still based firmly on classic French technique.
		Rudolph Chelminski's tale of French haute cuisine chef Bernard Loiseau and his tragically flawed quest and attainment of Michelin's elusive third star reads, to paraphrase a pithy comment made by one of Chelmeski's sources, like "The Flight of Icarus." Loiseau flew a little too close to the sun and his wings melted.
		Chelminski places his portrait within the context of the Michelin-conditioned world of haute cuisine, populated by food fashionistas and the chefs who cater to them.
	www.amazon.com /exec/obidos/tg/detail/-/B000BNNLNE?v=glance (3730 words)

	Prepared Foods: From haute cuisine to high profits: chefs of the venerable American Culinary Federation create ...
		In the late 1800s and early 1900s, the great French chef Georges Auguste Escoffier developed what we now define as "haute cuisine." A number of culinary and food historians insist that Marie Antoine Careme created haute cuisine in the late 1700s to early 1800s.
		However, others argue that a close examination of actual recipes and techniques used by Careme clearly indicate they are very different from the style and techniques now recognized as the foundation of haute cuisine.
		Perhaps the "father of haute cuisine" also could be considered to be the world's first research chef.
	www.findarticles.com /p/articles/mi_m3289/is_11_173/ai_n6359648 (1311 words)

	USATODAY.com - Is Paris ready for Chinese haute cuisine? (Site not responding. Last check: 2007-11-06)
		His mission: to determine whether the city with the highest concentration of three-star chefs in the world is at long last ready for Chinese haute cuisine.
		At its most refined, Chinese cuisine is every bit as elaborate and complex and it French counterpart — and just as expensive to produce, at least outside of China.
		Some three-star restaurants in Paris are virtually insolvent due to elevated costs, and it is an open question as to whether French diners are ready to pay upwards of 100 euros a head for Chinese food, no matter how sublime.
	www.usatoday.com /travel/destinations/2005-06-20-chinese-paris_x.htm?csp=34 (788 words)

	Gastroville: French Haute Cuisine: Dead or Alive?, Reflections from L'Ambroisie and Le Cinq
		Worse still, the cuisine suffers when, in an effort to please everybody, top French chefs sail against the winds and compose very large menus with 15 appetizers, 20 fish, 30 meat dishes and so on.
		There is an inner drive for perfectionism and perhaps reputational concerns which still enable some French chefs to create a cuisine at a level that, how to put it, is at a level which makes the discriminating diners feel blessed and ensures that they comprehend that cuisine can have a transcendental dimension.
		When all these factors converge, and when cooking is so good, you start realizing that the grand old Haute Cuisine only reaches this level in France, and this will probably continue to be the case in the foreseeable future.
	www.gastroville.com /archives/general_food_topics/000009.html (2176 words)

	BBC NEWS \| Entertainment \| TV and Radio \| Naked Chef takes on haute cuisine
		Oliver, honoured with an MBE by the Queen in October, is in Paris promoting his latest book, Rock 'n' Roll Cuisine.
		But not everyone in the French food industry is sharpening their steak knives ready to defend their traditional territory from the humble Englishman's down-to-earth style.
		He was building new respect for British cuisine after years of disparaging comments, he told BBC News.
	news.bbc.co.uk /1/hi/entertainment/tv_and_radio/3485057.stm (562 words)

	The Because It's There Haute Cuisine Route (Site not responding. Last check: 2007-11-06)
		Our approach is to eliminate any barriers, physical or mental, that might come between you and this challenge.
		This is the Haute Cuisine Route - unique, not yet done and only two trips this year.
		The Haute Cuisine Route is offered in association with 'Because it's There'
	www.mountainleapevents.com /hautecuisine.php (156 words)

	American Journalism Review
		Newspapers and magazines are dedicating top talent to the food beat, and they are hungry for sophisticated stories with timely angles.
		W. "Johnny" Apple, the famously formidable New York Times chronicler of wars, presidents and political horse races, now spends his time scrutinizing such complexities as the bouquet of the French brandy Armagnac, the hybrid cuisine of the Italian city Trieste and the wonders of Wisconsin bratwursts.
		She sent people to supermarkets just "to watch what people were eating." One reporter, she says, spent a month with a family living on food stamps.
	www.ajr.org /Article.asp?id=3545 (2585 words)

	ESA Portal - Ready for dinner on Mars?
		The result was 11 tasty recipes that could be used on future ESA long-duration space missions.
		ADF — Alain Ducasse Formation and GEM are the two French companies that produced the recipes, and their mutual experience in creating new products and ‘haute cuisine’ have led to excellent results.
		The menus were all based on nine main ingredients that ESA envisions could be grown in greenhouses of future colonies on Mars or other planets.
	www.esa.int /esaCP/SEMQTE1DU8E_index_0.html (446 words)

	The Perfectionist: Life And Death In Haute Cuisine \| The A.V. Club
		In a country where three-star chefs are as recognized and exalted as the President, even the best have trouble keeping up with the fashionable changes in taste, and the fall from grace can be precipitous.
		After Loiseau finally got a restaurant of his own in 1975, the year he took over stewardship at La Cote D'Or, that philosophy developed into what he called "cuisine des essences," a minimalist style that was fundamentally classical, but emphasized simplicity, with only three or four distinct flavors on the plate and no heavy sauces.
		Though Chelminski's prose could also stand to cut back on the heavy sauce, he thoroughly understands the traditions and pressure of haute cuisine, and his personal encounters with Loiseau help draw out an utterly credible psychological profile.
	www.avclub.com /content/node/40622 (572 words)

	Foie gras flap spreads -- bill would ban duck dish / But haute cuisine restaurateurs say proposal goes too far (Site not responding. Last check: 2007-11-06)
		State Senate President Pro Tem John Burton, D-San Francisco, is expected to introduce a bill this week that would virtually prohibit foie gras by essentially putting the Western United States' sole producer out of business while denying chefs ready access to the hyper-fattened duck liver.
		The idea is being viewed with alarm by high-end restaurants in California and across the nation that serve foie gras, a dish enjoyed by many who fancy haute cuisine.
		Burton's bill seeks to block the sale of foie gras produced by the controversial "speed-feeding" method in which grain is streamed through a pipe inserted down the throat of a duck or goose for weeks at a time toward the end of their lives.
	sfgate.com /cgi-bin/article.cgi?f=/c/a/2004/02/10/MNG7T4SRV71.DTL (959 words)

	Delices de France, French cuisine recipes
		With Délices de France, French Cuisine enters your home to brighten up your daily meals, some are simple, some others sumptuous.
		The real Cuisine, combining beauty and taste, pleasure of cooking and tasting.
		You'll discover your unknown talents or improve your natural gifts and, once perfect cordon-bleus, you'll be able to make an every-day meal a banquet.
	www.delices-defrance.com /index-gb.htm (148 words)

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