Gourmet (pronounced Gor-may) refers to high-end food, to a person who appreciates that food, or to a restaurant or place where you can buy or prepare it. In general, the term gourmet has less to do with food than with the person who is the subject of the word. These broths, which are used as the base of almost all gourmet sauces, are the basis for what elevates a common meal to the gourmet category. For millennia, about 10% of the population was able to eat foods that could have been considered gourmet in their time.
These reductions are the basis of most gourmet sauces and can make the difference between a decent meal and a gourmet one. More than gourmet is a culinary company dedicated to bringing classic gourmet flavors to home chef dishes. The French master chef August Escoffier believed that the broth used to flavor sauces and glazes was the cornerstone of gourmet food preparation. Ten years ago, quinoa was considered a gourmet food in North America, and home chefs across the country enjoyed the opportunity to prepare it for their guests.
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