"Professionally trained chefs were quintessential to the birth of haute cuisine in France. The extravagant presentations and complex techniques that these chefs were known for required ingredients, time, equipment, and therefore money. For this reason, early haute cuisine was accessible to a small demographic of rich and powerful individuals. Not only were professional chefs responsible for building and shaping haute cuisine, but their role in the cuisine was 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. "
Trubek, A. B. (2001). Haute cuisine: how the French invented the culinary profession. Philadelphia, PA: University of Pennsylvania Press.