Microsoft PowerPoint - CLASSIC FRENCH CUISINE GENERAL KNOWLE

Movements in French Cuisine

Haute Cuisine • Elaborate preparations, garnishes, rich sauces

• Lavish use of cream, eggs, butter • Fine restaurants and hotels cuisine

Provincial Cuisine / Cuisine du Terroir • Practiced in the country side • Simple • Regional

Nouvelle Cuisine • Emphasis on lightness and natural taste • Flavor, texture and presentation are important • Preserve nutrients