Great cuisine, also called haute cuisine, is the classic cuisine of France as it evolved from its inception in the 16th century until its peak flourishing in. It's almost impossible to be part of the culinary world, especially its French-inspired niches, without hearing the term “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. Great cuisine, also called haute cuisine, is the classic cuisine of France as it evolved from its inception in the 16th century to its peak in the luxurious banquets of the 19th century.
Great cuisine is often associated with a kitchen that is too formal and exaggerated and with a Victorian opulence dedicated to excess. In fact, he and Varenne published cookbooks, such as the famous L'art De La Cuisine Française Au Dix-Neuvième Siècle and Le Cuisinier François, which document many of the recipes and cooking practices that many chefs continue to use today. The whole purpose of Escoffier's kitchen brigade, or the highly qualified hierarchy of kitchen staff, was to successfully prepare the exquisite dishes and elaborate presentation that defined this type of cuisine. Unlike peasant or bourgeois cuisine, in which bold and earthy flavors and textures are allowed and even desirable, great cuisine seeks a soft harmony and an appearance of art and order.