What system formalized French grande cuisine codified by Auguste Escoffier?
Answer
Structured hierarchy using foundational mother sauces
French grande cuisine, reaching its formalized structure under chefs like Auguste Escoffier, is deeply rooted in meticulous technique and hierarchy. This system established a rigorous framework for professional kitchens, relying heavily on foundational elements derived from stocks, known as *fonds de cuisine*. From these stocks, the foundational mother sauces were derived, forming the backbone of classical French culinary practice. This structured system contrasts with more fluid or philosophy-driven approaches found in other global cuisines, prioritizing precision, consistency, and an established order of preparation.
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