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
Cuisine of Mauritius Cuisine of Mauritius The cuisine of Mauritius is a blend of Chinese, European and Indian influences in the history of Mauritius. Dishes from French cuisine have grown very popular in Mauritius. Most of the dishes and practices into the culinary traditions are inspired from former slaves, Indian workers and Chinese migrant during the 19th century. Mauritius has strong ties with French culture and exudes a French "savoir vivre". The popularity of French dishes like the bouillon, tuna salad the daube, civet de lièvre or coq au vin served with good wine show the prevalence of French culture in Mauritius even