Brief History of Haute Cuisine


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A lecture I give to my students regarding the history of Haute Cuisine

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Brief History of Haute Cuisine

  1. 1. Marie Antoine Car ê me 1784-1833 <ul><li>Chef of kings and king of Chefs. Credited with creating the toque. He published a classification of all sauces into groups, based on four mother sauces. </li></ul>
  2. 2. Auguste Escoffier 1846-1935 <ul><li>Further codified cuisine by adding a 5 th mother sauce. Created the kitchen brigade and brought discipline to the kitchen environment. Along with Cesar Ritz in the 1890s started the Grand Hotel era. Wrote the Guide Culinaire in 1903 which is the basis of classic French Cuisine used to this day </li></ul>
  3. 3. Michelin Guide <ul><li>The Michelin Guide was created in 1900 as a way to increase tire sales. Originally it covers only hotels. Eventually in 1933 it begins to cover restaurants. They create the unequivocal standards for luxury through their star system </li></ul>
  4. 4. Fernand Point 1897-1955 <ul><li>He single-handedly created the ultimate destination restaurant for the elite set of world travelers in the 1930s. He set the standard for other establishments to emulate in order to achieve 3 Stars from the Michelin Guide </li></ul>
  5. 5. Fernand Point Quotes <ul><li>&quot;When one thinks of la grande cuisine one cannot think of money; the two are incompatible. La grande cuisine is extremely expensive-but that does not mean one cannot do very good cooking with inexpensive ingredients.&quot; </li></ul><ul><li>&quot;Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.&quot; </li></ul><ul><li>&quot;In all professions without doubt, but certainly in cooking one is a student all his life.&quot; </li></ul><ul><li>&quot;Success is the sum of a lot of small things done correctly.&quot; </li></ul>
  6. 6. Fernand Point family tree <ul><li>Fernand Point </li></ul><ul><li>Trains the Fathers of Nouvelle Cuisine </li></ul><ul><li>Alain Chapel Paul Bocuse Trois Gros Brothers Michel Guerard </li></ul>
  7. 7. Paul Bocuse <ul><li>The first chef to make Chefs the prominent individual in a restaurant. The Chef is the owner, manager and his name is the restaurant. Any present day superstar chef has Bocuse to thank for making this possible </li></ul>
  8. 8. The New Disciples of Nouvelle Cuisine <ul><li>Bernard Guy Georges Joel </li></ul><ul><li>Loiseau Savoy Blanc Robuchon </li></ul>
  9. 9. The 90’s trendsetters <ul><li>Jacques Marc Pierre Alain </li></ul><ul><li>Maximin Veyrat Gagnaire Ducasse </li></ul>
  10. 10. American Cuisine <ul><li>Jean Alice Charlie Thomas </li></ul><ul><li>Louis Waters Trotter Keller </li></ul><ul><li>Palladin </li></ul>
  11. 11. Molecular Gastronomy <ul><li>Ferran Adria from El Bulli creates a food revolution </li></ul>
  12. 12. Disciples of Molecular Gastronomy <ul><li>Wylie Heston Grant </li></ul><ul><li>Dufresne Blumenthal Achatz </li></ul><ul><li>WD-50 The Fat Duck Alinea </li></ul>
  13. 13. Current Trends in Food <ul><li>Farm to table </li></ul><ul><li>Environmental stewardship </li></ul><ul><li>Locavore </li></ul><ul><li>Sensorial experience dining </li></ul><ul><li>Customized customer menu </li></ul><ul><li>Micro-regional cuisine </li></ul>