Input (grade 13): was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris.
Output (grade 12): Carêmes is said to have started service à la russe (serving each course in the order printed on the menu) instead of service à la française (serving all dishes at once) Citation