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Haute Cusine is more than good food. It tends to be avante guard cooking with certain service standards. There tends to be a certain evolution and style to it.

Haute Cusine is more than good food. It tends to be avante guard cooking with certain service standards. There tends to be a certain evolution and style to it. Marco Pierre White made some incredible food that was highly influential to Western haute cuisine but anyone serving food that way today would be considered passé even though it's simply astonishingly good, creative food. Italy is steeped in a good tradition that is its own thing. Haute cusine exists there. Look no further than Osteria Francescana. That caused an outrage in the Italian press when opened but is now universally agreed upon that its one of the worlds best restaurants with progressive Italian cooking. A revolution of a restaurant to a place resistant to change from tradition. Although I love fancy restaurants I prefer the warm, family style approach to food you see throughout Italy. Which is why Spain is my favorite food place. A great acceptance of super experimental food with a love for the traditional regional cuisine. It's such an open minded but authentic and true to itself good culture.

njarboe 9y ago
It has been a long time since I have read the word authentic and not thought it was marketing speak. Thanks. It was a good word, now corrupted. I hope people realize the word is a signal that the thing being describe is inauthentic and stops being used in menus at least.
riffraff 9y ago
did Osteria Francescana actually cause genuine outrage? There have been avantgarde cooks in Italy for decades, e.g. the "cyber egg" from Scabin dates to the '90s, and the "raviolo aperto" or "fish dripping" from Marchesi are from the '80s I think. As an italian, the only time I remember real outrage about cooking, is when a tv-famous chef mentioned he puts garlic in the amatriciana, but I've been out of the country for a while. EDIT: I correct myself, seems the "fish dripping" is from 2005.
- nemo44x 9y ago
  I'm not Italian and have limited knowledge of the true traditions and broad relationship with food. The Netflix show "Chefs Table" featured this restaurant and spent some time exploring the local suspicion when the restaurant transformed. Was it sensationalizing it? I'm not sure.

njarboe 9y ago

It has been a long time since I have read the word authentic and not thought it was marketing speak. Thanks. It was a good word, now corrupted. I hope people realize the word is a signal that the thing being describe is inauthentic and stops being used in menus at least.

riffraff 9y ago

did Osteria Francescana actually cause genuine outrage? There have been avantgarde cooks in Italy for decades, e.g. the "cyber egg" from Scabin dates to the '90s, and the "raviolo aperto" or "fish dripping" from Marchesi are from the '80s I think. As an italian, the only time I remember real outrage about cooking, is when a tv-famous chef mentioned he puts garlic in the amatriciana, but I've been out of the country for a while. EDIT: I correct myself, seems the "fish dripping" is from 2005.

nemo44x 9y ago
I'm not Italian and have limited knowledge of the true traditions and broad relationship with food. The Netflix show "Chefs Table" featured this restaurant and spent some time exploring the local suspicion when the restaurant transformed. Was it sensationalizing it? I'm not sure.