table d’hôte
tah´-bluh DOAT´ (literal French, ‘table of the host’) Table d’hôte refers to a set meal served to all guests at a stated hour and fixed price, as is the practice […]
Dining Out
prix fixe
pre´-feeks´ (‘fixed price’ in French) Prix fixe refers to a multi-course meal served for a set price. Specific courses are often pre-selected by the restaurant; in some cases diners are […]
haricots verts
AHR´-ee-coh VEHR´ Haricots verts is French for ‘green beans’ in general, although the term is usually only applied to green beans that conform to French tastes: young, narrow, and with […]
nouvelle cuisine
(French, ‘new cooking’) Nouvelle cuisine is a late 1960s reaction to the perceived excesses of cuisine classique. Nouvelle cuisine, as a healthier version of French haute cuisine, shuns butter and […]
cuisine classique
kwee-ZEEN´ claw-SEEK´ Cuisine classique is the classic branch of French haute cuisine. Known for its heavy use of cream and butter, it was developed over centuries in royal and aristocratic […]
haute cuisine
oat´ kwee-ZEEN´ (French for ‘high cooking’) Haute cuisine is cooking at a high level. The term is most often applied to French cooking, but it can also refer to any […]