Napoleon Bonaparte and other dignitaries

Escoffier’s major work, however, left out much of the regional character to be found in the provinces of France. French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine. The era of the French Revolution, however, saw a move toward fewer spices and more liberal usage of herbs and refined Rocket French techniques, beginning with Francois Pierre La Varenne and further developing with the famous chef of Napoleon Bonaparte and other dignitaries, Marie-Antoine Careme. The Middle Ages brought lavish banquets to the upper class with ornate, heavily seasoned food prepared by chefs such as Guillaume Tirel. It evolved from centuries of political and social change.