Haute cuisine and shaping "haute cuisine", but their roles in the cuisine were what differentiated it from regular French cuisine. "Haute cuisine" was characterized 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 cuisine was very rich and opulent with decadent sauces made out of butter, cream, and flour, the basis for many typical French sauces that are still used today. The 17th century chef and writer La Varenne marked a change from cookery known in the Middle Ages, to
La Fête espagnole La Fête espagnole La Fête espagnole is a 1920 French silent film directed by Germaine Dulac and written by Louis Delluc. It was cited by critic and film historian Georges Sadoul as being first in ushering in French impressionist cinema. During a festival day in a small Spanish town, lifelong friends Miguélan (Jean Toulout) and Réal (Gaston Modot) return to visit with their shared object of affection, the dancer Soledad (Ève Francis). Faintly amused, she cares for neither one of them, but proposes that they should fight to the death for her hand. As the two friends struggle, Soledad pursues