History
Haute cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.
The 17th century chef and writer La Varenne marked a change from cookery known in the Middle Ages, to somewhat lighter dishes, and more modest presentations. In the following century, Antonin Carême, born in 1784, also published works on cooking, and although many of his preparations today seem extravagant, he simplified and codified an earlier and even more complex cuisine.
Georges Auguste Escoffier is a central figure in the modernisation 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.
Read more about this topic: Haute Cuisine
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