A French culinary term for Lent, or a special French cooking style based on elaborate sauces and meat broths, associated with formal classical French cuisine.
From French carême, from Old French carême, from Late Latin quadragesima (fortieth day), referring to the 40-day Lenten period before Easter. French culinary terminology.
Carême cuisine represents the old wealthy European kitchen where elaborate sauces were signs of status—it's named after Lent because cooks had to be creative without rich ingredients during fasting periods.
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