5 Star Hotel chiefs use recipes based on classic ingredients and cooking methods combined with a modern twist. Tastes do change, and a 5 star hotel restaurant needs to reflex these changes. As customers palettes have been educated to expect lighter diets menus need to be adapted to reflect this. One of the most popular cuisine styles is that developed by the French. Haute cuisine, which actually means “high cooking”, also referred to as grande cuisine. The classic signature of this cooking school is of small, numerous dishes. For 5 star hotel food, the ingredients used need to be of top quality. Traditional French ingredients consist of both rich and light food stuffs. The methods determine the underlying school of cookery use. Haute cuisine methods can be used to produce light, delicate dishes, even when some of the ingredients used are rich. It is the cooking method and combination of ingredients and the skill of the chief that makes for an unforgettable meal.
5 star hotel cooking, generally, relies heavily on the haute cuisine tradition. George Auguste Escoffier has been identified as the first modernizer of this important style of fine cooking. He was working as a 5 star hotel chief during the 1900s, and introduced the variation on the traditional methods. The resulting cooking style was called ‘Cuisine classic’. The style was based on a simplification of the traditional ‘haute cuisine’ style. The most evident change was that this approach did away with the ‘service a la francaisse’, which basically meant that all the dishes were served all at once, to, services a la russe, where the dishes were served up in courses. This move away from the traditional cooking methods was further developed in the 1960’s, this resulted in the new term of ‘Nouvelle cuisine’. This new style was yet another development towards to the style of eating we are use to in 5 star hotel meals today. During the 1960’s the ingredients used became lighter. Presentation became even more important. The way in which the food was presented on the plate became almost as important as the taste of it. As the look of the food became even more important, the dishes on which the food was presented became simpler. A dish presented at a 5 Star Hotel restaurant today will probably be brought to you on a white, round or square porcelain plate. Most 5 Star Hotels will also lay their tables with starched white cotton/linen table clothes. The emphasis at all times is for the focus to be on the food.
5 star hotel restaurants now demonstrate a hybrid style of the ‘orthodox haute cuisine’, with aspects of ‘cuisine classique’ together with ‘nouvelle cuisine’. This allows the hotel chef the luxury of combining the three related approaches to food preparation. Flexibility of cooking methods coupled with regional sourcing of ingredients has made for a far more varied and potentially exciting 5 star hotel dining experiences. This approach is only going to become more marked as the strength of feeling amongst the paying customer grows ever greater that their foods should be locally sourced. For an excellent 5 Star Hotel Hertfordshire:
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