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  •     14.09.12 21:42




Learn more about the origins of the term "gourmet", related cooking techniques, and the people in Haute Cuisine with online catalogue Restaurant Varna!

The term "gourmet" is a cultural ideal associated with the culinary art of good food and drink, or the so-called Haute Cuisine, which is characterized by a complex preparation process and serving of long, slow meal with small portions but rich and intensive of taste. According to online catalogue Restaurant Varna, the term "gourmet" and related practices are commonly used in a positive sense or to describe people of refined taste and passion for exquisite cuisine.

As "gourmet" we first qualify a specific type of restaurant, cuisine, food or ingredient with a very high quality, a special way of serving food or culinary sophistication.

Online catalogue Restaurant Varna informs that the term "gourmet" may also refer to a person with a refined taste, familiar with the art of making refined foods and food combinations.

According to online catalogue Restaurant Varna, some events such as wine tastings are organized especially for people who consider themselves gourmets or gourmet connoisseurs. Nowadays, there are many TV programs and TV channels devoted to various culinary themes, aimed not so much to people from professional backgrounds as chefs but to a wider audience who is interested in culinary diversity and gourmet cuisine in general.

Online catalogue Restaurant Varna informs that the exquisite taste and love for good food have found their place in the literary world where countless books, publications, articles, essays and interviews echo the glorious anthem of gourmet culture.

The so-called gourmet tourism is another, and not small, niche in the industry serving people with an interest in good food and drink.

Friends of refined taste tend to take a trip to another city, another country or even another continent in order to taste the joys of a foreign gourmet culture. According to online catalogue Restaurant Varna, culinary tourism includes wine tastings as well as visits in foreign restaurants which usually are set in breathtaking locations or recreation areas.
Gourmet Cuisine in Bulgarian

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Online catalogue Restaurant Varna informs that before the French Revolution (1789-1799) there were less than one hundred restaurants in Paris. But as early as 1800 the number of city restaurants reached 500-600. Gradually it became a custom that French lawmakers, who did not have their own accommodation suitable for guests, to organize their meetings with wealthy citizens in restaurants. This way the new, modern dining places quickly became a favorite place for business events and intimate meetings , and thus centers of Parisian social life.

According to online catalogue Restaurant Varna, executives and managers of Parisian restaurants were mostly the chefs and their teams who have become independent contractors after their former aristocratic masters had fled abroad during the revolution.

French chefs have kept the sophisticated style of dishes while making them accessible to ordinary people. Thus, thanks to modern French restaurants, the so-called Haute Cuisine of aristocrats has been turned into a Grande Cuisine, accessible to the masses.

A major innovation in restaurants was the accommodation of guests on separate tables unlike in the earlier popular dining places here all guests used to sit together.

Also new was the introduction of restaurant menu and offering à la carte, which made it possible for people to find a hot meal outside their homes at almost any time of day and night. Online catalogue Restaurant Varna points out that modern French restaurants offered personalized services to their guests whereas traditional inns still did not have a list of dishes and their daily menu was offered at a fixed price. In other European countries and the United States the restaurant concept with the free choice of meal from a menu card does not find its way until the end of the 19th century. Initially, fine restaurants can be found only in the best hotels on the world. The most famous French chef in the late 19th century, Georges Auguste Escoffier, becomes a chef at the Ritz Hotel in London. According to online catalogue Restaurant Varna, his unique style of cooking has left a great mark on the luxury cuisine throughout the world.

In contrast to fine individual cuisine, chain restaurants offering the same menu in different cities appear in the middle of the 20th century.

Nowadays, the most famous chain restaurant offering fast food and self-catering is McDonalds. As a contradiction of fast food culture that is increasingly spreading around the Western world, in 1989 Carlo Petrini, a publicist and publisher of "World Atlas of Wine", founds the "Slow Food" movement and lays the foundations of the Slow Food culture or the basic principles of the supporters of the "new cuisine". Learn more about the history of restaurants with online catalogue Restaurant Varna!

7.9.12 21:38, kommentieren