Fine dining
Fine dining is a full-service restaurant that is more expensive and unique than a typical restaurant. They may have higher-quality décor, with establishments having certain rules of dining which visitors are generally expected to follow. They may have a dress code. The food is generally made of unique seasonal ingredients.
History
The precursor to fine dining started around the 1780s when health-conscious bouillon shops evolved into grand "Parisian restaurants like Trois Frères and La Grande Taverne de Londres".The first fine dining restaurants in the United States operated in New York City, such as Delmonico's. The restaurant contained a 1,000-bottle wine cellar and remains in the same location.
In France, César Ritz, a Swiss developer, partnered with Auguste Escoffier at the Grand Hotel of Monte Carlo. This became the first restaurant to offer "luxury accommodations and gourmet dining all under one roof". In France, fine dining became yet another way of aping the aristocracy.
Experience and definition
The fine dining experience may be additionally sophisticated, special, and expensive than at a typical restaurant. The establishments may have certain rules of dining which visitors are generally expected to follow, like a dress code.The décor of a fine dining restaurant may feature high-quality materials. The ambiance and other elements, from the lighting to the furnishings, may play a role in crafting restaurants atmosphere.
Menus at fine dining restaurants are often curated to have classic dishes with modern twists, to make each meal memorable. The food is often sustainably sourced, with seasonal ingredients, being presented in distinctive and unique ways. Food at fine dining costs more than casual dining normally. The food is a presented with special colors, intricate plating, and garnishes that resemble miniature sculptures.
Details like microgreens, drizzled sauces, are a part of the meal experience.
Other names
Fine dining restaurants are some times called haute cuisine, a French term meaning ‘high cooking’, referring to the art of preparing food in a way that emphasizes quality, expertise and attention to detail. It is often associated with chefs from high-end restaurants who have skill and are innovative.The establishments are sometimes called white-tablecloth restaurants, because they traditionally featured table service by servers, at tables covered by white tablecloths. The tablecloths were to symbolize the experience. The use of white tablecloths eventually became less fashionable, but the service and upscale ambiance remained.