What is the name of the elaborate French culinary system, codified in the 17th century, that organises the professional kitchen into a strict hierarchy of stations?

• A Brigade de cuisine ✓
• B Service a la russe
• C Service a la francaise
• D Le menu degustation

The brigade de cuisine system was formalised by Auguste Escoffier in the late 19th century, inspired by his military experience, and remains standard in fine dining worldwide.