Georges Auguste Escoffier developed the cuisine classic in the mid-19th century, introducing fine dining practices such as sequential courses and the chef’s brigade concept. His comprehensive guide, Le Guide Culinaire, contains recipes and cooking advice for French cuisine. Other chefs, such as Antoine Carême and Urbain François Dubois, contributed to the tradition.
The cuisine classic is a specific style of French cuisine that a chef named Georges Auguste Escoffier developed in the mid-19th century. His cooking style and his approach to running a professional kitchen were clear departures from previous methods, but his ideas relatively quickly became standard in the world of haute cuisine. Chef Escoffier pioneered fine dining practices such as meals served in sequential courses. He also developed and applied the chef’s brigade concepts that are still used to cook and serve fine dining guests as efficiently as possible. His initial classic cooking techniques have also seen some refinements and contributions borrowed from the ideas of other chefs such as Antoine Carême and Urbain François Dubois.
Traditional French cuisine in restaurants involved the practice of serving each table’s appetizers, entrees, sides, and desserts at the same time until the development of the cuisine classic, and this practice often posed unnecessary delays and inefficiency for kitchen staff. One of the main features of the cooking classic was a method of introducing several meals. This practice removed much of the stress of the restaurant kitchen chefs and allowed them to work as teams supervised by a head chef.
Many of Chef Escoffier’s ideas for his certain cooking style can be found in a comprehensive guide he wrote and titled Le Guide Culinaire. In addition to the classic method of organizing the restaurant, his book describes the specific steps for the preparation of various fundamental points of French cuisine. Le Guide Culinaire contains ingredients, recipes and detailed cooking advice for a variety of dish components. Examples include dips, sides, and frozen desserts from scratch. Chef Escoffier’s goal in writing this cooking guide was to make the process of learning French cooking both streamlined and authentic to cultural cuisine traditions.
Further practices in the cooking class stem from chef Carême’s ideas of perfecting restaurant food service by listing courses on the menu in the order they would be served to guests. He also wrote several cooking guides which are still frequently used alongside Le Guide Culinaire in many cooking schools. Chef Dubois’ techniques for artistic pastry represent another contribution to the tradition of the classic cuisine. Many of his ideas have been added to subsequent editions of Le Guide Culinaire to teach aspiring chefs how to prepare detailed, high-quality desserts with the same quality and efficiency as the rest of the dishes that come out of a restaurant kitchen run by a brigade. .
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