Haute Cuisine

The 17th century haute cuisine revolution turned medieval feasts into a simpler and more sophisticated way of cooking, presenting and eating food. La Varenne codified haute cuisine and marked the beginning of a new way to enjoy food and be delighted by taste and flavor. Today it is easy to have access to haute cuisine in fine dining restaurants, but, at the time, replacing spices with herbs and old vegetables with new, more colorful ones, was indeed the stepping-stone for a new cooking era. When we speak about haute cuisine now, we still maintain a sort of formal approach, insofar as everything about these haute dishes has a strong purpose: to celebrate dining as a form of art. The experience around the dish, is supposed to give that feeling of an impeccable museum visit, which will stay with you long after the food has been eaten. Read more

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