The modern French cuisine was defined in the early 20th century by Georges Auguste Escoffier. He modernized concepts such as haute cuisine to what it is today (also known as cuisine classique) and introduced the idea of serving dishes in multiple courses. Staples like cheese, wine, white bread, red meat, and more are constant features in French cuisine, and classic dishes like Moules frites (mussels with fries), Chêvre chaud (goat cheese on toasted bread), Steak frites (steak with fries), and Pot au feu (beef stew with mixed vegetables) epitomize the timeless flavours of French cuisine.
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