High Quality Content by WIKIPEDIA articles! Haute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.The 17th century chef and writer La Varenne marked a change from cookery known in the Middle Ages, to somewhat lighter dishes, and more modest presentations. In the following century, Antonin Careme born in 1784, also published works on cooking, and although many of his preparations today seem extravagant, he simplified and codified an earlier and even more complex cuisine.Georges Auguste Escoffier is a central figure in the modernization of haute cuisine as of about 1900, which became known as cuisine classique. The 1960s were marked by the appearance of "nouvelle cuisine" as chefs rebelled from Escoffier's "orthodoxy" and complexity.

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