ABSTRACT
This chapter argues that the whole haute cuisine offer system changed a lot over the years but also went more and more back to references coming from the past. One cannot understand contemporary cuisine in France without having an overview of what happened in the country over the centuries. Indeed, just as the great couturiers have in the past decided to set up the Committee of French Haute Couture, France's great chefs have, over the two last decades or so, founded the Committee of French Haute Cuisine to give recognition to their recipes as creative output. In shops, not only are products staged but it is the role of the interior designer in our postmodern era to work on the staging of the venue itself. The offer system presented is not limited to the culinary preparation; the staging goes much further.
