We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Cuisine Classique?

By Angela Farrer
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Cuisine classique is a specific style of French cuisine that a chef named Georges Auguste Escoffier developed in the mid-19th century. His cooking style and approach to running a professional kitchen were noticeable departures from previous methods, but his ideas became standards for the world of haute cuisine relatively quickly. Chef Escoffier pioneered practices of fine dining service such as meals served in sequential courses. He also developed and applied the concepts of the chef brigade that are still used to cook and serve fine dining guests as efficiently as possible. His initial techniques of cuisine classique also saw some refinements and contributions borrowed from the ideas of other chefs such as Antoine Carême and Urbain François Dubois.

Traditional French cooking in restaurants involved a practice of serving each table's appetizers, entrees, side dishes, and desserts all at once up until the development of cuisine classique, and this practice often placed unnecessary delays and inefficiency on the kitchen staff. One of the main characteristics of cuisine classique was a method that introduced different meal courses. This practice took much of the stress off of restaurant kitchen chefs and allowed them to work as teams overseen by a head chef.

Many of Chef Escoffier's ideas for his certain cooking style are found in a comprehensive guide he wrote and titled Le Guide Culinaire. In addition to the cuisine classique method of restaurant organization, his book details specific steps for preparing various staples of French cuisine. Ingredients, recipes, and detailed cooking tips for a variety of dish components can be found in Le Guide Culinaire. Examples include sauces, garnishes, and frozen desserts from scratch. Chef Escoffier's goal in writing this cooking guide was to make the process of learning French cooking both streamlined and authentic to cultural cuisine traditions.

Additional practices in cuisine classique come from Chef Carême's ideas of refining restaurant meal service by listing courses on the menu in the order they would be served to guests. He also authored several cooking guides that are still frequently used along with Le Guide Culinaire in many culinary schools. Chef Dubois' techniques for artistic pastry-making make up another contribution to the cuisine classique tradition. Several of his ideas were added to later editions of Le Guide Culinaire to teach aspiring chefs how to make detailed and high-end desserts with the same quality and efficiency as the rest of the meal courses coming out of a brigade-run restaurant kitchen.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.