For this reason, primitive haute cuisine was accessible to a small demographic group of rich and powerful people. During Escoffier's time, haute cuisine remained a hallmark of the rich and inaccessible to most others. But what are these courses and in what order should they be served? It's really not as mysterious as it might seem at first glance. As for the catering establishments themselves, the entire rating system for Michelin-starred restaurants is based on the successful execution of haute cuisine.
Finally, there's the presentation factor; haute cuisine is nothing more than elegant and artistic, with meticulous arrangements and small to moderate portions. Haute cuisine represents cooking and eating carefully prepared food with regular, high-quality ingredients prepared by specialists and commissioned by those who have the financial means to do so. It's almost impossible to be part of the culinary world, especially its French-inspired niches, without hearing the term “haute cuisine”. For example, high-end hotel chains such as The Ritz Carlton offer guests unique dining experiences in first-class restaurants, as well as hosting the world's best chefs for culinary events focusing on haute cuisine.
Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. Haute cuisine differed from normal French cuisine by what it was cooked and served, by obtaining top quality ingredients, such as fruit out of season, and by using ingredients that are not usually found in France. Escoffier's specialized line of staff and the practice of Russian service (serving dishes on plates instead of all at once) became known as classic cuisine. While some are determined to hold on to the initial foundations of haute cuisine, such as Michelin-starred restaurants and high-end hotel groups, many have incorporated the influences of the movement into other types of cuisine or restaurant concepts.
There's usually nothing too spicy or too sweet about haute cuisine, as the focus tends to be on symmetry and balance, making food a smooth and enjoyable experience. The Disciples Escoffier International is a group focused exclusively on talking about French haute cuisine and bringing together culinary professionals, from professionals to students, through organized events. However, within 20 years, chefs began to return to the previous style of haute cuisine, although many of the new techniques remained. Nouvelle cuisine was a movement towards conceptualism and minimalism and was a direct juxtaposition with previous haute cuisine styles, which were much more extravagant.