Haute cuisine and shaping "haute cuisine", but their roles in the cuisine were what differentiated it from regular French cuisine. "Haute cuisine" was characterized by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe. The cuisine was very rich and opulent with decadent sauces made out of butter, cream, and flour, the basis for many typical French sauces that are still used today. The 17th century chef and writer La Varenne marked a change from cookery known in the Middle Ages, to
Colombian cuisine quitoense"), uchuva ("Physalis peruviana"), papayuela ("Vasconcellea pubescens"), passion fruit, borojó ("Borojoa patinoi"), curuba ("Passiflora tarminiana"), mamoncillo ("Melicoccus bijugatus"), guanábana ("Annona muricata"), guava ("Psidium guajava"), tomate de arbol (tamarillo), noni ("Morinda citrifolia"). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian