Superfine cuisines of the world

[Scholar_Beardpig]

@Shagnasty

People already gave you those answers above. In Spain,you will get Spanish food or interpretations of it suitable for many different kinds of people. Spain has great food of its own with. I would take French food over Polish food any day but I think the idea would be the same except for theme events. French influence was very powerful at one point in certain parts of the world but the culinary trends have evolved at least as fast as technology in the past 20 years and there is a line of local cuisines waiting to be presented at events. There is no reason to look at French food as the ultimate anymore. That is very 1980’s.

Alright, I’ll take that and be grateful for it.

[Shalmanese]

@Scholar_Beardpig

And, for my own personal experience, having dined in three prestige hotels in the last year (Gresham Hotel Budapest, Hotel Imperial Vienna, Four Seasons Prague);

It’s also about 40 years out of date that the best food is served in hotels anymore.

[Ravenman]

@Scholar_Beardpig

So if I am a guest of, say, the King of Spain or the President of Poland, whaddathey gonna feed me?

Madrid’s hospitality for the Price of Wales and Co. included:

The menu for Wednesday night’s dinner was artichoke and leek with Spanish ham for the starter, followed by hake for the main course and, to finish, hojaldre - a fruit, cream and pastry dessert based on the French mille-feuilles.

I can’t find a menu for a Polish state dinner.

[Gymnopithys]

@hogarth

I don’t think so, at least in North America. Here’s a random U.S. state dinner menu I Googled up (for the Korean president):

First Course
Butternut Squash Bisque, Honey Poached Cranberries,
Virginia Cured Ham, Pumpkin Seed Praline, Crème Fraiche

Second Course
Early Fall Harvest Salad on Daikon Sheets,
Masago Rice Pearl Crispies, Rice Wine Vinaigrette

Main Course
Texas Wagyu Beef, Orange-Ginger Fondue,
Sauteed Kale, Roasted Kabocha Squash

Dessert
Chocolate Malt Devils Food Layers
With Pear and Almond Brittle

Some of that is a little bit French, I guess (praline, creme fraiche).

Bisque, praliné, crème fraîche, vinaigrette, fondue, sautéed kale… Is there anything “Frenchier” ?

[Francis_Vaughan]

@Gymnopithys

Bisque, praliné, crème fraîche, vinaigrette, fondue, sautéed kale… Is there anything “Frenchier” ?

It does outline the influence the French codification of cooking has had. You can’t ignore the huge influence and value in the work of people like Escoffier in most Western cuisine. But using terms that were popularised by this school is not the same as deriving your cuisine from them. That said, there does remain a clear influence in many second world cuisines from this heritage. It is a safe and inoffensive route to go. What it isn’t, of itself, is the peak of fine dining.