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 single line of text, and a gradual acceleration in the pace of these shots is observed as the film progresses. Henri Langlois commented that "La Fête espagnole" was "the key film of French film history: as important as Eisenstein's "Strike"." Despite its influence on other filmmakers and favorable critical appraisal, the moviegoing public ignored the film, and it was banned in Portugal. Delluc's screenplay was one of three published under the title "Drames du Cinema" in 1923. Only 8 minutes of "La Fête espagnole", which originally ran 67 minutes, have survived. According to Williams, this consists of three or four