"Escoffier" redirects here. For other people named Escoffier, see Escoffier (surname).
Auguste Escoffier
Born
Georges Auguste Escoffier
(1846-10-28)28 October 1846
Villeneuve-Loubet, France
Died
12 February 1935(1935-02-12) (aged 88)
Monte Carlo, Monaco
Occupation(s)
Chef, restaurateur, writer
Spouse
Delphine Daffis
(m. 1878; died 1935)
Children
Paul, Daniel, Germaine
Signature
Georges Auguste Escoffier (French:[ʒɔʁʒoɡystɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"[1]—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.
Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped into his own military experience to develop the hierarchical brigade de cuisine system for organizing the kitchen staff which is still standard in many restaurants today. He worked in partnership with hotelier César Ritz, rising to prominence together at the Savoy in London serving the elite of society, and later at the Ritz Hotel in Paris and the Carlton in London.
Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.[2]
^Claiborne, Craig & Franey, Pierre. Classic French Cooking
^Gillespie, Cailein & Cousins, John A. European Gastronomy into the 21st Century, pp. 174–175 ISBN 0-7506-5267-5
Georges AugusteEscoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who...
common list of mother sauces in current use is attributed to chef AugusteEscoffier and based on his seminal cookery book Le guide culinaire: Béchamel...
AugusteEscoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers...
vanilla ice cream. It was invented in 1892 or 1893 by the French chef AugusteEscoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie...
of the basic sauces of French cooking. In the early 20th century AugusteEscoffier named it as one of the five sauces at the core of France's cuisine...
coming from lobster butter and cayenne pepper. In Le Guide Culinaire, AugusteEscoffier listed its main ingredients: béchamel sauce, fish stock, truffle reduction...
Infused oils should be kept refrigerated. In Le Guide Culinaire, AugusteEscoffier divides seasoning and condiments into the following groups: Saline...
is Georges AugusteEscoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed...
staff" in English-speaking countries. The concept was developed by AugusteEscoffier (1846–1935). This structured team system delegates responsibilities...
Machine. 1881. AugusteEscoffier: Founder of Modern Cuisine; online https://www.iwfs.org/americas/wine-food---friends-1/articles/auguste-escoffier--founder-of-modern-cuisine...
this chicken. Escoffier, Auguste (1846-1935) Auteur du texte (1903). Le guide culinaire : aide-mémoire de cuisine pratique / par A. Escoffier ; avec la collab...
based on the brigade de cuisine (or brigade system) documented by AugusteEscoffier, while others have a more general meaning depending on the individual...
Some classical cookbooks call for dehydrated mushrooms. According to AugusteEscoffier, dehydration enhances flavor and prevents water vapor from building...
The toast was created for her by a chef who was also a fan of her, AugusteEscoffier, who also created the Peach Melba dessert for her. The hotel proprietor...
is typically still tertiary to the chef and sous-chef. In Georges AugusteEscoffier's system of the classic kitchen brigade, outlined in his Guide Culinaire...
and many other innovations. Carte hired César Ritz as manager and AugusteEscoffier as chef de cuisine; they established an unprecedented standard of...
such as Anne Willan, share Bourdain's view, but numerous cooks from AugusteEscoffier (1907) onwards have included carrots in their recipes for blanquette...
master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef AugusteEscoffier. List of beef dishes Food portal "What are tournedos of beef?" Gisslen...
sauce over vanilla ice cream. The recipe is generally credited to AugusteEscoffier, who prepared the dish for one of Queen Victoria's Jubilee celebrations...
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