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.