Exploring the nuances of French Haute cuisine

French food is often considered the backbone of many cuisines across the western world. French cooking techniques are renowned for their precision and uniqueness which is why learning about this style can seem a little intimidating to beginners. When one thinks of French cuisine, there is a certain level of elegance and flair that you aspire to achieve which requires a fine set of skills.

Whenever I get asked about the cuisine from my beautiful country, France, I say that French cuisine is all about the visual appeal; the beauty of the food we eat with a splash of flavours. The French are all about presentation and one can see this easily through the stunning plating of the dishes.  This particular cuisine is basically art. From the intricately placed items to the delicately spread sauces, there is magnificence in every morsel.

According to me, French cuisine cannot be set apart from the rest because every continental cuisine has its own qualities that make it special for that region. This style is just a significant part of a family of cuisines from all over the world and it cannot be placed at a higher position.

The dish that I absolutely adore creating is the French Crepe. Even though it’s one of the most common French dishes, I personally find a certain joy whenever I work with it.  I am a big fan of experimenting with new flavours and adding my own special touches to otherwise traditional french dishes.

French food is often called designer cuisine too solely because of how stunning it looks on a plate. Haute cuisine stands for ‘high cooking’ which in simple terms, means fine dining. We French are proud of our Haute Cuisine and we consider it a luxuriant experience. It’s not just a pretty plate but a whole meticulously prepared and sophisticatedly carried out full-course meal. Initially, French Cuisine was enjoyed only by the monarchs and the bourgeoisie in the 1600’s with portions of a more gargantuan size. Chef François Pierre de la Varenne, author of Le Cuisinier françois, one of the most influential cookbooks in early modern French cuisine introduced similar dishes but in smaller sizes that quickly gained popularity among the higher class french folks.

Everybody can try Haute Cuisine. It’s not just for a certain section of society. The speciality about Haute Cuisine is that there is always a guide present to help you out with the elaborate table manners and the overall knowledge about the dishes. In my opinion, French food is for anyone who wants to try it regardless of status and wealth.

My journey from being a Chef to an educator brought me to this quaint beachside village of Benaulim in South Goa, where I enjoy indulging in the spiciness of Indian flavours. I have recently realised how beautiful fusion can be and that is the knowledge I wish to share with my students too. Being a professor of continental cuisine,  my pupils constantly experiment with the combinations of various cuisines around the world. I often get asked about what I think the future of French Cuisine in India will be. According to me, there isn’t such a bright future for French Cuisine in India because there is a huge difference in preferences in both regions. Indians love their masala, as I have observed. The only way for it to stick around is if it adapts well to Indian preferences, and with experimentation in fusion cuisine.

French cuisine constitutes a variety of common ingredients including butter, cream, wine and cheese which are celebrated widely through multiple food festivals throughout the year across the European country. We French take great pride in our excellent foods and this is seen in the weekly and midnight markets which attract tourists by the dozens fortnightly.

French cuisine is a distinct cultural experience that combines rich, seasonal meals with elegance, relaxation, and meticulous preparation. Making and enjoying French cuisine is an art that might take forever to master, but it necessitates that time stands still to appreciate its beauty.

About the author

Chef Patrick Albert is a Faculty Head Chef at Kamaxi College of Culinary Arts         

Note: The views expressed in this article are solely author’s own and do not reflect/represent those of Shiksha