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A fundamental question asked of most culinary students today, this highlights the unique qualities that one must understand for today's cuisine. Carême’s meal would feature showpieces, quite elaborately displayed as in a Japanese sushi style of utilizing everything from the fruit and vegetable such as creating rose flowers from peels, and dozens of courses, foods that are elaborately presented in the form of sculptured fruit and vegetable pieces, garnished and sauced. Point’s meal would be much lighter, many sauces without creme and using broths and clear liquid soups, emphasizing natural flavors and simpler preparations of no more than three to five spices or flavorings in each dish.
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