Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. Haute cuisine is a French term that literally translates to “haute cuisine”. When you imagine dining at high-end restaurants today, you're most likely thinking about some of the key elements of haute cuisine. The ethnographer's research on French chefs reveals the vital and interconnected role of institutions, magazines, cookbooks, skills, symbols and values in the historical maintenance of French professional haute cuisine that emerged in France during this period, but which, ultimately, was not contained either by the time or by the place.
In the first semester at a culinary school in the United States, students must master the basics of cooking broth and learn the five mother sauces of French haute cuisine, as well as their numerous derivations. In recent decades, modern haute cuisine has become a hybrid of these two variants, maintaining its emphasis on tasty flavors and expert technique, while prioritizing fresh seasonal ingredients. 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, for many, this term is often associated with a certain elusive environment, rather than having a specific definition.
With the development of the public sphere and the advent of the French Revolution, food production and preparation were transformed, but the dedication to haute cuisine, initially noble, continues. It's almost impossible to be part of the culinary world, especially its French-inspired niches, without hearing the term “haute cuisine”. Many contemporary chefs in the United States cook foods that are an amalgamation of French cooking techniques and exotic ingredients; the influence of Asian cuisine is particularly strong now. The absolute dominance of French haute cuisine and of French chefs in restaurants, hotels and clubs is certainly over; food influenced by other cuisines is increasingly being prepared by chefs from the United States, Great Britain, Italy or Thailand from all over the world.
As for the catering establishments themselves, the entire rating system for Michelin-starred restaurants is based on the successful execution of haute cuisine. 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. And many restaurants use the fundamental principles of haute cuisine, some without even recognizing it. 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.