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Boulanger
First to sell food to the public and run a menu. Served sheep feet in white wine sauce. Called a restaurant because he served restoratives... aka soups and stews. -
The French Revolution
In the late 1780s the common people of France rebelled against the nobility and wealth of the monarchy killing nobles and royalty. This put many of the famous Chef's of the time out of work and destroyed all of the Guilds that ruled the industry. Because of this small restaurants began to open up all over France. -
Haute Cuisine
Marie Antoine Carem (1784-1833) - This is a type of cuisine that focuses of very elaborate presentations. Focuses of how food looks and not so much on how it tastes. -
Hute Cuisine
August Escoffier (1846- 1935)- French military culinarian who devised a hierarchy in the kitchen called the "Brigade System". Created a type of cuisine that focused on techniques and not on aesthetics. This was the beginning of the cook book and formal culinary training. -
Nouvelle Cuisine
This type of cuisine puts and emphasis on using the freshest ingredients and focusing on the true flavors of food. Focuses on minimalism in the food which means portions are very small! -
Fusion Cuisin
This type of cuisine does not focus on any one culture of food but celebrates their interesting combinations. Think of Fish Tacos... BBQ Chicken Quesadilla..... Tex-Mex Chili -
New American Cuisine
Focuses on using local American seasonal ingredients on menus. This in effect was the beginning of the Pumpkin Spice Movement! -
Avante Garde
This is the most recent and most interesting cuisine. Common foods are manipulated to change their temperatures, textures, and compositions. Example of this include... liquid ravioli and dipping dots,
