In the late 1800s and early 1900s, the great French chef Georges Auguste Escoffier developed what we now define as “haute cuisine.” A number of culinary and food historians insist that Marie Antoine Careme created haute cuisine in the late 1700s to early 1800s. However, others argue that a close examination of actual recipes and techniques used by Careme clearly indicate they are very different from the style and techniques now recognized as the foundation of haute cuisine. In contrast, many of Escoffier's recipes--such as Peach Melba--still are seen on restaurant menus today.