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French gastronomy & haute cuisine

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Did you know?

Escoffier revolutionised professional kitchens by introducing the brigade system, dividing staff into specialist sections. His Guide Culinaire of 1903 codified French classical cuisine and remains a foundational culinary reference worldwide.

Find these words

0 / 10
LA GASTRONOMIE
gastronomy
✓
LA BRIGADE
kitchen brigade
✓
LE CHEF EXÉCUTIF
executive chef
✓
LE SOUS-CHEF
sous chef
✓
LA CARTE
menu
✓
LE MENU DÉGUSTATION
tasting menu
✓
L'AMUSE-BOUCHE
amuse-bouche
✓
L'ENTRÉE
starter
✓
LE PLAT PRINCIPAL
main course
✓
LE FROMAGE
cheese course
✓

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