Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the Western world. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people It is characterised by elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and large, hierarchical and efficiently run service staffs. The cuisine was defined by the French phrase cuisine classique until the 1970s, when cuisine classique was supplanted by nouvelle cuisine. Cuisine classique is a style of French cookery based on the works of Auguste Escoffier. Year 1970 ( MCMLXX) was a Common year starting on Thursday (link shows full calendar of the Gregorian calendar. Nouvelle cuisine (" New Cuisine " is an approach to cooking and food presentation used in French cuisine. Nowadays, haute cuisine is not defined by any particular style – there are haute cuisine restaurants serving fusion cuisine, regional cuisine and postmodern cuisine – but rather by careful preparations, elaborate service, critical acclaim, and, most importantly, obsessive attention to detail. Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set Culinary guides such as the Michelin Guide and Gault Millau have helped to define modern haute cuisine, although some have suggested that their influence is on the wane. The Michelin Guide ( Le Guide Michelin) is a series of annual Guide books published by Michelin for over a dozen countries Gault Millau is one of the most influential French Restaurant guides Gault Millau is most famous for its rating system on a scale of 1 to 20
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