超過一個世紀前，有一個人發明了現代的奢華美饌－高級料理，他就是奧古斯‧埃科菲，他改革了法國的烹飪和飲食，使法國料理成了世界廚藝指標。

這位名廚於首批豪華酒店締造傳奇：包括巴黎的麗思酒店、倫敦的薩伏伊酒店和卡爾頓酒店，後來更進軍紐約。
他為當代料理奠下新典範：廚房的編制、員工的衣著、革新的食譜、衛生措施、菜式擺盤、以及餐廳款待，各方面均有他的影子。

透過戲劇重演、資料記載及各地星級名廚的訪談，本節目將追溯回高級料理的誕生之初，細看埃科菲留下的文化遺產如何影響至今。

The Birth of Haute Cuisine

Haute cuisine is a modern luxury that was invented over a century ago by one man. 

Auguste Escoffier revolutionized French cooking and dining experience and made them a world reference in culinary arts. 

He became the legendary chef of the first luxury hotels: the Ritz in Paris, the Savoy and Carlton in London, and then New York. 

He set the new model of modern gastronomy: organization in the kitchen, uniforms for the personnel, new recipes, hygiene measures, presentation of the dishes and service of course. 

Through reenactments, archives and interviews of starred-chefs from around the world, we will retrace the birth of haute cuisine and how the legacy of Escoffier remains today.