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Cuisine Classique
''Haute cuisine'' (; ) or ''grande cuisine'' is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialized chefs, and commissioned by those with the financial wherewithal to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catherine De' Medici
Catherine de' Medici (, ; , ; 13 April 1519 – 5 January 1589) was an Italian Republic of Florence, Florentine noblewoman of the Medici family and Queen of France from 1547 to 1559 by marriage to Henry II of France, King Henry II. She was the mother of French kings Francis II of France, Francis II, Charles IX of France, Charles IX, and Henry III of France, Henry III. She was a cousin of Pope Clement VII. The years during which her sons reigned have been called "the age of Catherine de' Medici" since she had extensive, albeit at times varying, influence on the political life of France. Catherine was born in Florence to Lorenzo de' Medici, Duke of Urbino, and Madeleine de La Tour d'Auvergne. In 1533, at the age of 14, Catherine married Henry, the second son of King Francis I of France, Francis I and Queen Claude of France, who would become Dauphin of France (heir to the throne) upon the death of his elder brother Francis III, Duke of Brittany, F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian Millau
Christian Dubois-Millot, pen name Christian Millau (, 30 December 1928 – 5 August 2017), was a French food critic and author. Born in Paris, he began his career as a journalist in the "interior policy" department of ''Le Monde'' newspaper. In 1965 he founded the Gault Millau restaurant guide ''Le Nouveau Guide'' with Henri Gault and André Gayot. He launched the famed Gault & Millau guide in 1969 with Henri Gault, which helped galvanise the movement of young French chefs developing lighter, more inventive and beautiful looking dishes. Some 100,000 copies of the guide were sold that year. He was originally slated to be one of the judges at the historic Judgment of Paris (wine), Judgment of Paris wine tasting event of 1976 but was replaced by his brother Claude Dubois-Millot. His friends announced his death on 7 August 2017 at the age of 88. Published works * (with Marianne Rufenacht) ''La Belle Époque à table'', Gault-Millau, 1981 * ''Dining in France'' Stewart, Tabori & Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Henri Gault
Henri Gault (, 4 November 1929 - 9 July 2000) was a French food journalist. He was co-founder of the Gault Millau guides with Christian Millau, and invented the phrase '' nouvelle cuisine''. He later stated that he regretted it. Biography Gault was born Henri Gaudichon on 4 November 1929 in Pacy-sur-Eure, France. Following in his father's foot steps, he started his studies in medicine. In 1956 he became a reporter for the French newspapers Paris-Presse and L'Intransigeant. In 1961 he began working for Paris Presse mainly covering local politics. The then editor of the paper, Christian Millau, asked Gault to try writing restaurant reviews. Given the success of the reviews, Gault and Millau compiled the reviews into a book called ''Guide Julliard''. An American version of the book was later published by Odyssey Press. In 1969 they started the monthly magazine GaultMillau which would eventually be published as separate editions for different regions of France. The first volume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
André Gayot
André Gayot (3 October 1929 – 5 October 2019) was a French journalist. After a career in journalism he moved into culinary criticism and produced restaurant guidebooks known as the "Gayot Guides." Career Journalist Gayot started his career in 1949 at the ORTF, producing a program for a young audience while pursuing his studies. Gayot became a political columnist in 1957, working for the daily newspaper ''La Liberté du Massif Central'' and as an editor for ''Paris-Presse.'' He joined the weekly magazine '' Jours de France'' in 1958. Work in Africa, The Americas, and Asia In 1960, Gayot was appointed director of information of Niger, where he created the information services and the daily ''Le Temps du Niger''. After founding the daily ''Le Courrier de Madagascar'' in Antananarivo in 1962, he directed it until 1967. That same year, Gayot created the weekly ''France Antilles Spécial Dimanche'' while living in Martinique. In 1968, he was in Dakar, Senegal, leading the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Lameloise DSCF6580
Jacques or Jacq are believed to originate from the Middle Ages in the historic northwest Brittany region in France, and have since spread around the world over the centuries. To date, there are over one hundred identified noble families related to the surname by the Nobility & Gentry of Great Britain & Ireland. Origins The origin of this surname comes from the Latin ' Iacobus', associated with the biblical patriarch Jacob. Ancient history A French knight returning from the Crusades in the Holy Lands probably adopted the surname from "Saint Jacques" (or "James the Greater"). James the Greater was one of Jesus' Twelve Apostles, and is believed to be the first martyred apostle. Being endowed with this surname was an honor at the time and it is likely that the Church allowed it because of acts during the Crusades. Indeed, at this time, the use of biblical, Christian, or Hebrew names and surnames became very popular, and entered the European lexicon. Robert J., a Knight Crusader ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistros
A bistro or bistrot (), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious. Style In a 2007 survey of national cuisines, a bistro is characterised as typically: A Paris newspaper in 1892 referred to dishes served at a bistro, including escargots, veal with sauce ravigote, navarin of lamb, hachis Parmentier, eggs, sausages and hot roast chicken. The '' Oxford Companion to Food'' comments that the idea of simple inexpensive food served in a French atmosphere has wide appeal, so that by the end of the 20th century the term had "begun to be annexed by more pretentious premises". Etymology The etymology is unclear. The ''Dictionnaire de l'Académie française'' dates the word from the 19th century term, ''bistro'', "innkeeper", and suggests that it may be linked to the Poitevin word ''bistraud'' ("little servant"), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Bourgeoise
In French gastronomy, ''cuisine bourgeoise'' is the home cooking of middle class (bourgeoise) families as distinguished from elaborate restaurant cooking, ''haute cuisine'', and from the cooking of the regions, the peasantry, and the urban poor. The ''cuisine bourgeoise'' has been documented since the 17th century: Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les delices de la campagne'' (1684); François Menon, ''Cuisinière bourgeoise'' (1746); and Louis Eustache Audot, ''Cuisinière de la campagne et de la ville'' (1818). Starting in the 19th century, a series of cookbooks go beyond simply listing recipes to teaching technique: Jule Gouffé, ''Livre de cuisine'' (1867); Félix Urbain Dubois, ''École des cuisinières'' (1887). Barbara Ketcham Wheaton, review of Paul Aratow, translator, Marie Ébrard, ''La bonne cuisine de Madame E. Saint-Ange'' (English), ''Gastronomica'' 6:3:99''f'' (Summer 2006) In the late 19th century, cooking schools such as ''Le Cordon B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Guide Culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. History The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed for the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Russe
(; , ) is a style of serving food in which dishes are brought to the table sequentially and served separately to each guest. ''Service à la russe'' was developed in France in the 19th century by adapting traditional Russian table service to existing French gastronomic principles. The new service slowly displaced the older (), in which a variety of dishes are placed on the table in an impressive display of tureens, platters, and other serving dishes. In ''service à la russe'', each dish is arranged in the kitchen and immediately brought to the table, where guests choose what they want from each platter as it is presented to them. In ''service à la française'', many platters are placed together on the table, where the dishes often grow cold and lose their freshness before the guests can eat them; and in practice, guests can choose from only a few of the dishes on the table. ''Service à la russe'', which includes only flowers and cold dishes on the table, is less magnifice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Service à La Française
(, ) is the practice of serving various dishes of a meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to ("service in the Russian style") in which dishes are brought to the table sequentially and served individually, portioned by servants. Formal dinners were served ''à la française'' from the Middle Ages to the 19th century, but in the modern era it has been largely supplanted by ''service à la russe'' in restaurants. ''Service à la française'' still exists today in the form of the ''buffet'', and remains popular for small and large gatherings in homes, companies, hotels, and other group settings. It is also similar to the Chinese style of serving large groups in many Chinese restaurants. History The formalized was a creation of the Baroque period, helped by the growth of published cookbooks setting out grand dining as it was practiced at the French court, led by François Pierre de la Varenne's ''Le Cuisinier françoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urbain Dubois
__NOTOC__ Urbain François Dubois (26 May 1818 – 14 March 1901) was a French chef who is best known as the author of a series of recipe books that became classics of French cuisine, and as the creator of Veal Orloff, a popular dish in French and Russian cuisine. He is credited with introducing '' service à la russe'' to Western European dining, and the term chef. Career Dubois, the son of a master weaver, was born in Trets in the Bouches-du-Rhône Department of France. He trained as a chef by working in the kitchen of his uncle's hotel. His uncle, Jean Dubois, had served as a chef for General Bertrand. In 1840, Urbain Dubois moved to Paris but then in around 1845 he left the capital to travel and work as a chef in several countries in central Europe before becoming chef to Prince Alexey Orlov, an ambassador for Nicholas I of Russia. He is credited with introducing the now conventional ''service à la russe'' (in which dishes are served sequentially, instead of all at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
