LATIN AMERICAN MODEL

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Uwe Ohlendorff Part 1 The French cuisine is one of the most important cultural heritage of Europe and of the world. It looks back on a century-long tradition at the beginning of the 19th Century, which culminates in the Haute Cuisine, the art of cooking and the ideal for the European nobility. To eat and to prepare food in France does not only mean to ingest something to eat; it is a ritual transmitted across all levels of the society and it is an essential part of the French culture. The French cuisine has invented the several course dinner and has developed it to compositions of pleasure at the highest level. Since 2010, the Haute Cuisine is the world intangible cultural heritage by UNESCO. The French cuisine is very diverse and possible in many different variations. The following menus are only examples of possible combinations. Hors d'oeuvres Main course Bisque Bisque is a creamy, spicy soup, classically prepared with a shellfish coulis from lobster, crab, shrimp or crawfish. It also can be added with roasted and pureed vegetables. Bisque is served traditionally in a low two-handled cup. Coq au vin Coq au vin is a braised or boiled chicken with wine, bacon, mushrooms and garlic. Coq au vin is normally cooked with wine from Burgundy, but there are also variants with wine from regional vineyards. The chicken is marinated in wine sauted in fat and then simmered slowly. Other ingredients include bacon (salt pork), mushrooms or morels, onions and garlic, and spices like salt, pepper, thyme, parsley and bay leaf.
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LATIN AMERICAN MODEL

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