To create dishes of simple elegance and outstanding aroma, the pastry kitchen utilizes regionally and artisanally produced ingredients. The highest enjoyment is only possible when the key ingredient is fresh and aromatic, ideally sourced from cultivation aimed at culinary perfection. This principle was followed by European haute cuisine in Paris, London, Vienna, and St. Petersburg, as well as in Munich, Berlin, and Dresden around 1900. The refined yet simple haute cuisine from the peak of classical cooking culture at the turn of the century offers an exquisite taste experience. The recipes in this volume are based on culinary archaeology, through which chefs and pastry chefs have explored the preparation methods of this exquisite cuisine. The process of recreating these dishes was accompanied by food historical research into the culinary aesthetics of Old Europe.