a cultured way of seeing gastronomy, the gourmet cuisine, is a concept which presents food as a work of art more than a way to nourish the body - as so the recipes are seen and dealt with in a somewhat different from that of the regular restaurants.

the concept is related with the french creation known as haute cuisine, or 'high cooking', which is characterized by elaborate dishes, presented in small quantities and in very attractive visual displays, with the objective of providing a complete experience.

haute cuisine itself was developed in a rather slow manner since the 18th century by several chefs who attempted to create something lighter and more complex than the usual food.

this principle was seen in very good eyes by the higher classes, but it was auguste escoffier who really developed the concept in the early 20th century, successfully bringing old ideas into modern days.