Auguste Escoffier organized the hundreds of sauces Careme invented into five groups, based on which French cuisine it was based. This is further explained below.
Generally, The culinary customs and practices that are indigenous to France are what make up French cuisine. Throughout the years, its cuisine has been shaped by the different civilizations that are located in close proximity to it, including Spain, Italy, and Switzerland.
The traditional dishes and culinary techniques that are exclusive to France are the building blocks of French cuisine. French cuisine contains distinctive foods that are used all throughout the nation, as well as meals that have become associated with the gastronomy of France, such as coq au vin and quiche. Although regional styles and recipes may differ, French cuisine has these characteristic ingredients and meals.
In conclusion, Auguste Escoffier classified the hundreds of sauces that Careme had made into one of five categories according to the kind of French cuisine on which each category was based.
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