Napoleon's chef began to serve artistic
- The origin of the fine dining is in the 18th century. century in France
- Marie Antoine Careme had a great impact on the spread of Fine Dining style
- The first luxury nipple was opened by Antoine Beauvilliers in Paris
Fine Dining provides a gastronomic experience in which the meal is not only about alleviating hunger, but also an artistic experience. Potty in the middle of the plate, which at first glance may seem to be blurred, is actually the net of sophistication and delicacies. Of course, such miniature dummies are not cheap, but Fine Dining fans know that this is more.
My first luxury
THE fine dining Its history in the XVIII. It began in the 20th century when Antoine Beauvilliers opened the La Grande Taverne de Loudres in Paris. During the French Revolution, the number of restaurants decreased and many chefs were left without work. Later, however, traditions were revived, and by 1804 there were more than 500 such luxury nests in Paris.
Published by the Michelin Guide: These restaurants were rewarded
These restaurants served the needs of the upward middle class and the poverty aristocracy who expected the royal eating experience. Demand for elegant environment, sophisticated food and quality wines has grown rapidly, so soon many fine dining restaurants opened.
Famous starfish
Marie Antoine Careme was the first truly famous star to be the 19th century. In the first half of the 20th century, he gained fame and wealth with his special gastronomic works. Careme got from the street to the kitchen as an auxiliary but soon with her talent Napoleon became a chef. Later he successfully worked IV. György also King of England, Russian Tsar Alexander I and Joseph I. Austrian-Hungarian ruler.
This is how the art of serving is spread
During his work, he placed great emphasis on the harmony of the food, the balance of the ingredients and the serving for art. He distributed the French (La Française) and Russian (La Russe) service methods. According to Careme, the spectacle affects the taste experience 100%, and this philosophy still determines the world of fine dining. His style has been developing ever since. Modern chef generations are developing new and more favorable techniques with the help of science.
