 | Haute cuisine (French: [ot kɥizin]; lit. 'high cooking') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation... 9 KB (1,074 words) - 06:43, 3 March 2024 |
 | presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes... 7 KB (833 words) - 00:05, 9 February 2024 |
Belgian cuisine Dutch cuisine French cuisine Corsican cuisine Cuisine of Gascony Haute cuisine Cuisine classique Nouvelle cuisine Cuisine minceur Cuisine and... 27 KB (1,977 words) - 05:24, 3 April 2024 |
 | chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, as well as stresses the importance... 13 KB (1,103 words) - 01:49, 17 April 2024 |
 | France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie... 3 KB (262 words) - 17:00, 10 May 2023 |
Entrée (section Modern French cuisine) transcendante, Tome 1. Paris: A. Sautelet et Cie. Dubois, Urbain (1856). Cuisine Classique. Paris: Les Auteurs. Escoffier, Auguste (1907). A Guide to Modern... 15 KB (2,005 words) - 14:28, 23 March 2024 |
 | Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique (roughly from... 20 KB (2,130 words) - 01:11, 18 March 2024 |
| onions in duck jus Croque monsieur Plat principal Pot-au-feu is a cuisine classique dish. Steak frites is a simple and popular dish. Blanquette de veau... 91 KB (8,805 words) - 00:08, 16 April 2024 |
 | best known as joint author of a recipe book, La Cuisine Classique, which became a classic of French cuisine. Bernard was the son of Laurent Bernard, a butcher... 3 KB (410 words) - 16:00, 4 November 2023 |
 | pt179–180. ISBN 978-1-5040-0457-2. Dubois, U.; Bernard, É. (1856). La cuisine classique: études pratiques, raisonnées et démonstratives de l'école française... 10 KB (719 words) - 06:55, 13 February 2024 |
 | Borscht (category Ukrainian cuisine) [1856]. La cuisine classique : études pratiques, raisonnées et démonstratives de l'École française appliquée au service à la russe [Classic Cuisine: Practical... 113 KB (10,848 words) - 03:40, 17 April 2024 |
a proponent of the nouvelle cuisine style that emphasised lightness and freshness in contrast to the cuisine classique of traditional French gastronomy... 11 KB (1,096 words) - 13:37, 25 October 2023 |
 | Whipped Cream at Home". bonappetit.com. Émile Bernard Urbain Dubois, La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française... 23 KB (2,513 words) - 13:55, 17 March 2024 |
 | France has its own distinctive cuisine. French cuisine styles include nouvelle cuisine, haute cuisine and cuisine classique. In November 2010 the French... 31 KB (2,994 words) - 12:22, 15 April 2024 |
 | Chicken Kiev (category Ukrainian cuisine) Kyiv'". HuffPost UK. Retrieved 4 March 2022. Urbain Dubois (1868). La cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française... 68 KB (6,257 words) - 11:58, 13 April 2024 |
 | were mostly dishes prepared from moose, bear, or grey partridge. La Cuisine classique by Urbain Dubois and Émile Bernard, published in 1856 contained Lithuanian... 64 KB (7,692 words) - 13:53, 12 April 2024 |
 | way to more traditional haute cuisine, retroactively titled cuisine classique. However, the influence of nouvelle cuisine can still be felt through the... 52 KB (5,293 words) - 02:11, 19 April 2024 |
 | The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is... 59 KB (6,555 words) - 18:14, 13 April 2024 |
 | American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese... 62 KB (6,925 words) - 02:52, 16 April 2024 |
door in the basement of the building. Rather than stick with one type of cuisine, Next completely changes its style every few months, focusing on a different... 14 KB (925 words) - 04:08, 15 February 2024 |
work at Le Pavillon. With his death, Time declared the era of la cuisine classique to be over. He was sixteen when he went to work as a waiter at his... 2 KB (248 words) - 20:54, 14 July 2023 |
 | New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at... 3 KB (237 words) - 15:13, 16 April 2024 |
Auguste Escoffier (1846–1935), French chef, the father of cuisine classique style of haute cuisine Jean-Yves Escoffier (1950–2003), French cinematographer... 1,015 bytes (146 words) - 03:20, 30 November 2023 |
 | Pozharsky cutlet (category Russian cuisine) 1853. 2, pp. 105, 192 (in Russian) Urbain Dubois, Émile Bernard. La Cuisine classique: études pratiques, raisonnées et démonstratives de l'Ecole française... 13 KB (1,156 words) - 23:29, 18 November 2023 |
fresh, local ingredients, in a departure from traditional cuisine classique. “The ‘cuisine heureuse’ is the antithesis of cooking to impress — rich and... 11 KB (1,045 words) - 02:42, 29 March 2024 |
 | Quenelle (category Cuisine of Lyon) garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines. By extension... 4 KB (431 words) - 16:47, 6 March 2024 |
 | un rendement supérieur. [...] Devenue un classique, elle s'éleva au rang de symbole identitaire de la cuisine suisse. [It was not until the food shortages... 51 KB (6,243 words) - 15:49, 23 March 2024 |
 | lived for another 15 years. Dubois, Urbain; Bernard, Émile (1856), La Cuisine classique, études pratiques, raisonnées et démonstratives de l'école française... 8 KB (764 words) - 19:26, 26 March 2024 |
considered one of the first chefs to import nouvelle cuisine in Italy and combining it with Italian cuisine. In 1963, she began working at Restaurant Al Palazzino... 3 KB (270 words) - 16:37, 29 January 2022 |
 | Leek (category Welsh cuisine) Limited. Mongrain-Dontigny, Micheline (16 November 2016). Les grands classiques de la cuisine d'ici (in French). Guy Saint-Jean Éditeur. p. 52. ISBN 978-2-89758-209-8... 18 KB (2,132 words) - 03:10, 28 March 2024 |