Table 1.

Main gastronomic contributions of the first and second gastronomic paradigms.

SECTION A: MAIN CONTRIBUTIONS OF ANTONIN CARÉME (2, 5, 6, 13, 14):

Revision and systematic testing of multiple ingredient combinations, permutations, and mixtures to create multitude of new recipes

The pot a feu (meat stew with vegetables) and related broths are transferred to the academic haute cuisine

Creation of the first experimental kitchen laboratory in history

Preparation of the first Cooking Manuals for the people

Creation of the training, methodological, and documentary foundations of the professional cook

SECTION B: MAIN CONTRIBUTIONS OF AUGUSTE ESCOFFIER (3, 6):

Simplification of kitchen work with the creation of the brigades and parties de cuisine

Realization of the first restaurant menu

Reduction of the number of menu dishes to an average of 4

Substitution of the French service (all the dishes served simultaneously on the table) for the Russian service (dishes are served consecutively, following a preset order in the menu)

Preferential inclusion of seasonal foods in the menu

Finalization of dishes at the table, such as the still current steak tartare

The organization of the table service around the sauce boat with the waiter carving, adding sauce and garnishing foods with the ultimate purpose of highlighting the aromas and flavors of each recipe