When people think “French food,” mental images of the French flag, fancy restaurants, complicated table settings and difficult-to-pronounce words come to mind. And although the French cuisine is also generally served in bistros, brasseries, steak houses and home dinners, a significant number of French restaurants in France and all over the world continue to cater the more intimidating kind – the “haute cuisine,” which literally means “high cooking.”

Food enthusiasts may argue that the haute cuisine is dying, but the old habits of some artisans die hard, and, needless to say, this type of cuisine requires an advanced level of craft. The haute cuisine involves a lot more hustle and bustle in its preparations, albeit formal, as its primary purpose is to celebrate dining as an art form. The food is prepared and served with a more elaborate attention to detail, and the aim is perfection. Perfection in this art form means seeking and finding the purest flavors in natural products. While some cuisines and, admittedly, some French chefs settle for using second-rate ingredients and shortcut cooking, haute cuisine chefs ascertain that the quality of even the most inexpensive of products is exceptional to make the most grandiose of dishes. Make no mistake in assuming that the latter absolutely adhere to their conventional ways and leave no room for innovation. They do keep themselves informed of the more recent culinary developments, but they nevertheless keep in mind the essentials for their grand tradition of perfection and are usually careful with their experiments.

The intimidation caused by the full table setting and the complex array of cutlery at a restaurant can be easily overcome. The glasses are easy to figure out because the waiters usually pour into them what you’ll be drinking. As for the cutlery, basic table etiquette tells us that the farthest ones are usually used first, although some dishes come with their own utensils, and those are used for the food that come with it.

Dining out at a restaurant that serves haute cuisine always begins with a drink that stimulates the appetite, called the apéritif, and ends with another drink that aids in digestion, called the digestif. The courses are familiar and pretty basic. You’ll have the appetizer, the main course, dessert and – this is delightfully and distinctly French – the fourth course of cheese. If you’re dining out in France, the cheese will most likely come before dessert, while in other countries, the cheese may come after.

If the menu is completely in French, and you’re starting to think of waving a quick “au revoir” and storming out the exit, try to find the “table d’hôte” or “prix fixe” section of the menu, which provides you with choices for a set menu that covers all the courses. If that doesn’t help, talk to the waiter. Discuss with him what’s popular, what he could recommend, and what the ingredients for some of the courses are. That way, you can be pretty sure of what you’re eating, and your haute cuisine experience won’t be such a disaster. Having done away with your orders, then comes the best part – eating. The waiter might bring out small servings of sorbet between courses to cleanse your palate for the coming course, highlighting their requisite tradition of drawing out the purest flavors of the dishes.

As long as you stick to the basics and pick out your orders mindfully, while allowing yourself to be adventurous at the same time, the haute-cuisine experience guarantees a treat for your taste buds that is intensified by experience, technique and a knack for perfection.

Pollux Parker is an adventurer who loves discovering secret island getaways in each country he visits. Pollux also likes to collect French Flag and buy French Flag for sale.

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Are you looking for the best restaurant in Chelsea?

Everyone loves the buzz of going out for a great meal and with between 50 and 100 restaurants to choose from, the elegant Chelsea area of London is more than amply supplied with a whole range of fantastic places to eat. You could literally try a new restaurant every week for a year or two and not be able to visit every one!

Centred around the fashionable and chic Kings Road Chelsea and Sloane Square Chelsea areas of London, Chelsea restaurants have all the atmosphere and ambiance that any diner could wish for.

Whether you are planning a large work celebration or a romantic and intimate meal for two, it’s just pretty hard to go wrong in this vibrant and exciting part of London. Gordon Ramsay, Marco Pierre White and Tom Aikens all have places in Chelsea, but even if you just want to take afternoon tea Chelsea has just what you need.

The best restaurant in Chelsea search is a great experience. All tastes are catered for, right from café/bistros right up to the delights of a full al a carte dining experience, Chelsea has something for everyone and if you don’t mind the odd celebrity here and there then you will have a great time.

A huge number of geographical and regional tastes are catered for, and given the very prestigious postcodes in the area, the standards of both the food and the service, as you might expect are everything that you could hope for from a district and a clientele that demands a significantly higher standard.

The whole evening’s entertainment experience in the area is hard to match. With its peppering of atmospheric bars, quality hotels and fine restaurants, even just being out in the area, makes for a great and memorable evening.

Have a great time searching for the best restaurant in Chelsea and enjoy yourself!

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