What Is a Haute Cuisine?

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Haute cuisine is the style of preparation and presentation of food followed by the French. It is served in small but a number of courses produced by large and hierarchical staffs in restaurants and hotels of Europe. In the 17th century chef and writer La Varenne simplified cooking into light dishes and modest presentation. Antonin Carême further simplified and codified dishes. In the 1900 it was known as cuisine classique and later it was known as nouvelle cuisine.

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