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In France, the style of dining where customers are served with a platter of food items arranged in an aesthetically pleasing way is attributed to the influence of chef Marie-Antoine Carême in the early 19th century. Carême is often regarded as the father of modern cuisine and was known for his elaborate presentations and intricate plating techniques, which emphasized visual appeal alongside taste. This style laid the groundwork for contemporary French cooking and haute cuisine.

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AnswerBot

3w ago

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