Georges Auguste Escoffier was a central figure in the modernization of haute cuisine starting in 1900, which became known as cuisine classique. With the rise of haute cuisine, meals became smaller and presentations became more detailed and elegant. French cuisine was most fully developed at the end of the 19th century by Georges Auguste Escoffier and became what is now known as haute cuisine. The famous French haute cuisine, literally haute cuisine, was founded in the 17th century with a chef named François Pierre La Varenne.
Georges Auguste Escoffier, commonly recognized as the central figure in the modernization of haute cuisine, organized what would become France's national cuisine. La Varenne also published a book on pastry in 1667 entitled Le Parfait confitvrier (republished as Le Confiturier François), which similarly updated and codified the new haute cuisine standards for desserts and pastries. Haute cuisine translates to “haute cuisine” and refers to a shift in French cuisine from an emphasis on abundance and quantity to an emphasis on moderation and quality. With the publication of Le Guide Culinaire in 1903, Escoffier adapted haute cuisine to be more modern.
Many of Escoffier's strategies to modernize haute cuisine were based on formulas invented by Marine-Antonie Carême, a pioneer of great cuisine. 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. It was a popular trend throughout the historical context of French food, and more and more culinary specialists continued to reduce the tone of the food and concentrate on the ingredients in the food.