Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine.
Patterson describes its concept as combining haute cuisine, an emphasis on local vegetables, a modern aesthetic, and a personal approach to cooking, with a casual, neighborhood feeling.
In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation.
While popular in "haute cuisine", duck appears less frequently in the mass-market food industry and restaurants in the lower price range.
Many come from haute cuisine in the fine-dining realm, but others are regional dishes that have become a norm across the country.
Regional homemade specialties, border fare and haute cuisine are all readily available.
And it is also making a tteokbokki a kind of haute cuisine.
It is usually served lightly salted on buttered rye bread, or used as an ingredient in various "haute cuisine" sauces and dishes.
