Haute Cuisine Collection

South America, Peru, Lima, Miraflores. Conchas Toshi - scallops in Tiger Milk - with ceviche juice, avocado, flying fish roe, tartar sauce, maca root and seaweed

South America, Peru, Lima, San Ignacio. Arracacha a la Juliana with coconut flour, chili leaves, creamed coconut and lemon juice by chef Pedro Miguel Schiaffino at the Malabar restaurant (PR)

South America, Peru, Lima. A Causa trio with ceviche, chinguirito, salmon with dill, cushuro, chonta, cocona sauce and duck prosciutto by Rafael Piqueras at the Maras restaurant (PR)

Buffet for a ball at the Hotel de Ville, Paris, 1745 (gouache on paper)
CHT245007 Buffet for a ball at the Hotel de Ville, Paris, 1745 (gouache on paper) by Blondel, Jacques-Francois (1705-74); Musee de la Ville de Paris, Musee Carnavalet, Paris

Design for the presentation of Charlottes a la Reine & Pain de Framboises a la Leda
CHT245002 Design for the presentation of Charlottes a la Reine & Pain de Framboises a la Leda, illustration from a Hungarian cookery book on French cooking

Title Page for L Art de la Cuisine Francaise vol
XJF465199 Title Page for L Art de la Cuisine Francaise vol. III by Antonin Careme, published 1834 (printed paper) by French School, (19th century); Private Collection; (add.info.: Antonin Careme)

Design for the presentation of chicken stuffed with foie gras
CHT245005 Design for the presentation of chicken stuffed with foie gras and pheasant breasts cooked in the Berthold manner, illustration from a Hungarian cookery book on French cooking

The confectionery department at Hotel Delmonico, 1902 (silver gelatin print)
MNY380630 The confectionery department at Hotel Delmonico, 1902 (silver gelatin print) by Byron Company (fl.1890-1942); 27.9x35.6 cm; Museum of the City of New York, USA; (add.info.: Hotel Delmonico)

Design for the presentation of pullet chicken with mayonnaise
CHT245003 Design for the presentation of pullet chicken with mayonnaise and aspic on a bed of butter and ice and fruit, illustration from a Hungarian cookery book on French cooking

Thailand, Bangkok, Vertigo restaurant, a modern meat dish

Thailand, Bangkok, Vertigo restaurant, a lamb dish

All Professionally Made to Order for Quick Shipping

"Exploring the Exquisite World of Haute Cuisine: A Journey through South America and Beyond" Indulge in the flavors of South America as we embark on a culinary adventure that takes us to Peru, specifically Lima - a gastronomic hub known for its vibrant food scene. In the district of Miraflores, Conchas Toshi awaits with their signature dish - scallops in Tiger Milk. This delectable creation combines succulent scallops with a tangy and refreshing marinade, leaving your taste buds dancing with delight. Venturing further into Lima, we find ourselves at San Ignacio where Arracacha a la Juliana steals the spotlight. This exquisite dish showcases arracacha, a root vegetable native to Peru, delicately prepared with coconut flour for an added touch of tropical goodness. No exploration of Peruvian cuisine would be complete without experiencing Causa trio. In Lima's bustling streets, this traditional dish presents itself in all its glory - featuring layers of mashed potatoes infused with vibrant flavors such as ceviche, chinguirito (dried fish), and salmon with dill. Each bite is an explosion of textures and tastes that pay homage to Peru's rich culinary heritage. Traveling across continents to Paris in 1745, we catch a glimpse into the opulence at Hotel de Ville's grand ball buffet. The intricately painted gouache on paper transports us back in time when French culinary mastery was celebrated extravagantly. Moving forward through history, L'Art de la Cuisine Francaise vol captivates our attention with its elegant title page design showcasing refined dishes like Charlottes à la Reine & Pain de Framboises à la Leda – desserts fit for royalty. Stepping into New York City's iconic Hotel Delmonico in 1902 reveals an enchanting silver gelatin print capturing the confectionery department bustling with creativity and sweet delights.