Le Hors-d'Oeuvre Innovation and Strategy in French Cuisine [Chinese]

By Lionel Beccat

The distinction between an appetizer and a main course is gradually disappearing in the trend of global gastronomy. In recent years, not only in France, but also all over the world, there has been a trend of fusing French cuisine with oriental flavors and local ingredients, and the number of courses in a set menu has been increasing. As a result, the elements required for a "Hors-d'OEuvre appetizer" have changed dramatically. A wider choice of ingredients, a clear message, an impressive presentation, a story.... It has become difficult to define it in a single sentence, and its role is clearly expanding beyond the concept of an appetizer. "Hors-d'OEuvre doesn't follow the traditional framework of a "work" like fish or meat, but is a dish that the chef can create at will, projecting style and thought.

• Format: Hardcover
• Language: Chinese
• ISBN: 6269650844
• ISBN13: 9786269650842
• Release Date: September 2023
• Publisher: Da Jing