haute cuisine

Borrowed from French haute (“high”) + cuisine (“cookery”). Literally, “high(-class) cookery”. First attested in 1829. Usually in italics until 1960s.^[1]

• (UK) IPA^(key): /əʊt kwɪˈziːn/

haute cuisine (uncountable)

1. Elaborate or skillfully style or manner of preparing food, especially that of France.
2. The food prepared using such style.

• “haute cuisine”, in The American Heritage Dictionary of the English Language, 5th edition, Boston, Mass.: Houghton Mifflin Harcourt, 2016, →ISBN.

Unadapted borrowing from English haute cuisine, from French haute (“high”) + cuisine (“cookery”).

haute cuisine

1. (cooking) haute cuisine

   Synonym: adiboga

• “haute cuisine” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.