What is cuisine classique?!
What is cuisine classique?
I know it is the style of cuisine by Escoffier. but what I would like to know more is mainly the courses inside.. How did he arrange it to term it as cuisine classique
Answers: As such, La Cuisine Classique had nothing whatsoever to do with Escoffier as he was all of ten years old when, in 1856, the term was first coined by Urbain Dubois and Emile Bernard, and used as the title for their jointly written grand livre de cuisine that sought to take the heritage of the 'Age d'Or' or Golden Age of Carême, Viard and Carême's trusted pupil Jules Gouffé, and -- because much of the culinary practice perfected by these giants by that time had become debased in practice by lesser men than they had been -- re-invent French gastronomy for the age of the Second Empire, industrialised society and the rise and apogee of the grande bourgeoisie, between the 1850s and the 1880s.
The problem that confonted Dubois and Bernard with the passing of the age of Carême and its grandes pièces montées, was that in lesser hands, the great fonds and grandes sauces had turned into cover-all 'slops' that smothered dishes into a drab but ostentatious, wildly overelaborated sameness in the hands of chefs whose toques stood very much taller than their actual talents and accomplishments. To rescue, as they saw it, the French grande cuisine heritage, they set about simplifying and decluttering both menus and dish compositions to restore a greater purity of both style and taste that reflected much more clearly the grandeur of Carême's legacy in terms that fitted in more closely with a society more centred round grand hotel dining rooms and mirrored salles ? manger of fine restaurants than the great banquet extravaganzas of the Prince Regent and Baron de Rotschildt that Carême catered for.
Inheriting the mantle from Dubois and Bernard, these were the aspirations that Philéas Gilbert, Auguste Escoffier and incomparably the greatest artist of these three, Eduard Nignon, took receipt of and developed to unthought of heights between 1880 and 1930, as well as undertaking a complete restructuring of the fabric of the professional kitchen to support these achievements to reveal the brigade system in use to this very day. It was the last mentioned, not la cuisine classique a such, that is Escoffier's lasting achievement. His was the vision to be, in effect, the field marshall heading his troops in the kitchen. It was much more left to Philéas Gilbert and Eduard Nignon, to blaze a trail of genius in artistic terms, something Escoffier, rather uncomfortably, was known to acknowledge, even when he and Nignon were almost 'next door neighbours' in direct competition with one another during the years they both headed two of the finest fin-de-siècle grand hotel kitchens in London.
La cuisine classique was a movement of renewal, a renaissance of sorts, in a way of thinking and a refinement of grande cuisine technique, in which many great chefs all played their different parts.Their heir today is without question Alain Ducasse, whose huge innate talent, devastating technique, and amiable instincts quite naturally compel him to assume the responsibilities, and the inevitable burdens, of that mantle.
To get an idea of what it comprises, try to get your hands on 'L'Art Culinaire Fran?ais', a 1500pp 5kg tome published by Flammarion for almost 80 years which takes the best of the work of all these great maitres cuisiniers I've just mentioned and many, many more, to epitomise what is classic in French gastronomy. There's no better survey of cuisine classique at its broadest in existence, that I know of.
To understand its contemporary reflection, Alain Ducasse's (currently) 4 volume Grand Livre de Cuisine will show you how important these 19thC and early 20thC front runners' work was. He is engaging directly with their view of the world and taking on their implicit challenge. Source(s):
prof. patissier Try bookrags.com/Auguste_Escoffier... Wikipedia, geocities.com/NapaValley/6454/... I hope that this will help you.
You can also google George Auguste Escoffier for a plethora of information.
Good Luck !!!