Perfection in the form of art means to find and discover the purest sense of the natural product. While some dishes and, admittedly, some French chefs are satisfied by using a second-class ingredients and cooking shortcuts, haute cuisine chefs ensure that the quality of even the most incredible product cheaper to make the most magnificent dish. Not make a mistake in assuming that the latter actually follow the conventional way and does not leave room for innovation.
Lunch at a restaurant that serves haute cuisine always begins with a drink that stimulates the appetite, which is called alcoholic beverages, and ended with another beverage that helps in digestion, which is called the digestive. Courses are familiar and quite basic. You will have an appetizer, of course, dessert, main and - this was fun and definitely French - the course of four cheeses. If you eat out in France, cheese is likely to come before dessert, while in other countries, the cheese can come after.
If you try to find the "table d'Hote" or "prix fixe" menu section, which provides a menu option to set that includes all programs. If it does not help, speak with the waitress. Discuss with him what is popular, what can recommend, and what is material for several courses. That way, you can be very sure of what you eat, and haute cuisine experience you will not be such a disaster. Having done away with your order, then comes the best part - eating.