the ingredients are diversified, with their flavor being mostly elaborated over the presence of sauces, and how they are used to strengthen the natural flavor of food.

although this form of art was a success some chefs grew tired of escoffier's tendencies and brought about the inception of the 'neuvelle cuisine', or 'new cooking', breaking away from the past and presenting dishes with a more natural taste, instead of having the sauces overlapping it.  

the revolution happened in the 1960s and brought with it a great transformation in the concept of gourmet cuisine - during the closing of the 20th century both styles would start to exist side by side, even under the same ceilings.

chefs understood the need to improve and use several influences at the same time to really create something new - the good gourmet cuisine also brings the wine to the equation, by using the drink's flavor to reinforce the food even further.