Talk:Haute cuisine

message: just to check...
Do you really say "haute cuisine" in english ? Because we do say "grande cuisine" in french not "haute" ? fr0069
:Yes, I see "haute", though "grande" appears as well, less often in my reading.  UninvitedCompany 00:15, 4 Feb 2004 (UTC)
thread_title: the term in English

message: Is it me or does that last sentence in the Canada section not make any sense at all?  I'd fix it, if I could figure out what the intended meaning was  --Lenehey 00:06, 23 December 2005 (UTC)
replies: text: I don't think anything in that section made any sense at all; I removed the lot. Blorg 21:37, 3 January 2006 (UTC)
thread_title: Canada 

message: This entire "Stub" reads of point-of-view and is sorely in need of a complete rewrite and then expansion.  If one were to read French cuisine much of the information needed for this article could be found there in the national cuisine history section.  Books for reference for this article would specifically be best aimed at Trubek's Haute Cuisine and Mennel's All Manner of Food.  If no one else gets to this anytime soon, I may work on the article in the next couple of weeks when I have time.--Chef Christopher Allen Tanner, CCC 06:14, 19 September 2007 (UTC)
replies: text: As a side note, the term Nouvelle Cuisine is insignificant, the term has been used since the Middle Ages to describe different emerging cuisine trends throughout the centuries.  In fact Tallievent's cuisine was referred to as Nouvelle cuisine as was La Varenne's, Marie-Antoine Careme's and even Escoffier's.  We only recall Paul Bocuse's cuisine as Nouvelle cuisine because it is recent history.  Again, like I said if no one else gets to this article soon, I will.--Chef Christopher Allen Tanner, CCC 06:18, 19 September 2007 (UTC)
thread_title: POV

message: Okay, this entire article is in need of a complete redux.  There are STRONG differences between Nouvelle Cuisine and Haute / Grande Cuisine.  And there is some marked difference between the Haute Cuisine and Cuisine Classique.
As for Nouvelle Cuisine not being a very large term, in talking about trends in the culinary world, there is a VERY REAL use for the term--largely to give name to the trend in France that basically rewrote French cuisine and (possibly more importantly) gave rise to the New American Cuisine that has shaped the timbre of the culinary world for the past three decades.  The term may have a variable use in history, but currently, and until we have a better name for the movement (or a better perspective on the last fifty years in the world of cooking), Nouvelle Cuisine has taken a VERY SPECIFIC place in the literature of the times.  —Preceding unsigned comment added by 71.35.207.191 (talk) 06:14, 12 July 2008 (UTC)
thread_title: So Many Cuisines; So Little Time

message: Since this article is, and should be, about the historical cuisine that the French aristocracy adopted as their own at the beginning of the Renaissance, it might be a good idea for someone to mention the chefs who left the employ of the House of Medici and became employed at the court of the French King. They were extremely influential in the creation of Haute Cuisine. 76.28.103.69 (talk) 00:31, 8 November 2009 (UTC)
thread_title:  From Italy 

message: When was this website published?  — Preceding unsigned comment added by 174.223.138.95 (talk) 19:56, 22 May 2017 (UTC)
thread_title:  Date 

message: An editor has asked for a discussion to address the redirect Fancy food. Please participate in the redirect discussion if you wish to do so.  signed, Rosguill talk 17:55, 19 July 2019 (UTC)
thread_title:  Fancy food listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]]