Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. is the 301st day of the year (302nd in leap years) in the Gregorian calendar. ... 1846 was a common year starting on Thursday (see link for calendar). ... Villeneuve-Loubet is a town and commune in southeastern France, in the Alpes-Maritimes département, between Cagnes-sur-Mer and Antibes, at the mouth of the Loup River. ... is the 43rd day of the year in the Gregorian calendar. ... 1935 (MCMXXXV) was a common year starting on Tuesday (link will display full calendar). ... Monte Carlo is a very wealthy section of the city-state of Monaco known for its casino, gambling, beaches, glamour, and sightings of famous people. ... is the 301st day of the year (302nd in leap years) in the Gregorian calendar. ... 1846 was a common year starting on Thursday (see link for calendar). ... is the 43rd day of the year in the Gregorian calendar. ... 1935 (MCMXXXV) was a common year starting on Tuesday (link will display full calendar). ... For other uses, see Chef (disambiguation). ... A typical restaurant in uptown Manhattan A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. ... French cuisine is characterized by its extreme diversity. ... Marie-Antione Carême Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. ... Haute cuisine (literally high cooking in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. ...

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, and to introduce discipline and sobriety where before there had been disorder and drunkenness. ^{[citation needed]} He organized his kitchens by the brigade system, with each section run by a chef de partie. He also replaced the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).^[1] Brigade de cuisine is the term used to describe the hierarchy of the apprentice system in a professional kitchen. ... Service à la française is the practice of serving all the dishes of a meal at the same moment. ... Service à la russe (French, literally service in the Russian style) is a manner of dining that involves courses being brought to the table sequentially. ...

Early life

He was born in the village of Villeneuve-Loubet, near Nice. At the age of thirteen, despite showing early promise as an artist, he started an apprenticeship at his uncle's restaurant, Le Restaurant Français, in Nice. In 1865 he moved to Le Petit Moulin Rouge restaurant in Paris. He stayed there until the outbreak of the Franco-Prussian war in 1870, when he became an army chef. His army experience led him to study the technique of canning food. Some time before 1878 he opened his own restaurant, Le Faisan d'Or (The Golden Pheasant) in Cannes. In 1880 he married Delphine Daffis. In 1884 the couple moved to Monte Carlo, where Escoffier took control of the kitchen at the Grand Hotel. Villeneuve-Loubet is a town and commune in southeastern France, in the Alpes-Maritimes département, between Cagnes-sur-Mer and Antibes, at the mouth of the Loup River. ... Coordinates Time Zone CET (GMT +1) Administration Country Region Provence-Alpes-Côte dAzur Department Alpes-Maritimes (06) Intercommunality Community of Agglomeration Nice Côte dAzur Mayor Jacques Peyrat  (UMP) (since 1995) Statistics Land area¹ 71. ... 1865 (MDCCCLXV) is a common year starting on Sunday. ... This article is about the capital of France. ... Combatants Second French Empire North German Confederation allied with south German states (later German Empire) Commanders Napoleon III Otto Von Bismarck, Helmuth von Moltke the Elder Strength 400,000 at the beginning of the war 1,200,000 Casualties 150,000 dead or wounded 284,000 captured 350,000 civilian... 1870 (MDCCCLXX) was a common year starting on Saturday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Monday of the 12-day slower Julian calendar). ... 1878 (MDCCCLXXVIII) was a common year starting on Tuesday (see link for calendar). ... Cannes - receding storm Cannes, as seen from a ferry speeding towards lÃŽle Saint-Honorat Cannes (pronounced ) (Provençal Occitan: Canas in classical norm or Cano in Mistralian norm) is a city and commune in southern France, located on the Riviera, in the Alpes-Maritimes département and the r... Year 1880 (MDCCCLXXX) was a leap year starting on Thursday (link will display the full calendar) of the Gregorian calendar (or a leap year starting on Tuesday of the 12-day slower Julian calendar). ... Year 1884 (MDCCCLXXXIV) was a leap year starting on Tuesday (link will display the full calendar) of the Gregorian calendar (or a leap year starting on Sunday of the 12-day-slower Julian calendar). ... Monte Carlo is a very wealthy section of the city-state of Monaco known for its casino, gambling, beaches, glamour, and sightings of famous people. ...

César Ritz and the London Savoy

The Ritz Hotel

The Savoy Hotel, London

During the summers he ran the kitchen of the Hotel National in Lucerne, where he met César Ritz (at that time the French Riviera was a winter resort). The two men formed a partnership and in 1890 moved to the Savoy Hotel in London. From this base they established a number of famous hotels, including the Grand Hotel in Rome, and numerous Ritz Hotels around the world. Image File history File links Size of this preview: 800 × 522 pixelsFull resolution (2000 × 1304 pixel, file size: 423 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Size of this preview: 800 × 522 pixelsFull resolution (2000 × 1304 pixel, file size: 423 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... For other uses, see Lucerne (disambiguation). ... C sar Ritz (23 February 1850-26 October 1918) was a famous hotelier and founder of several hotels, most famously The Ritz Hotel. ... The Quai des États-Unis in Nice on the French Riviera at night. ... Year 1890 (MDCCCXC) was a common year starting on Wednesday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Monday of the Julian calendar). ... Savoy Hotel, Strand entrance, 1911 The Savoy Hotel is a five-star hotel located on the Strand, in the City of Westminster in central London that opened in 1889. ... This article is about the capital of England and the United Kingdom. ... Nickname: Motto: SPQR: Senatus Populusque Romanus Location of the city of Rome (yellow) within the Province of Rome (red) and region of Lazio (grey) Coordinates: Region Lazio Province Province of Rome Founded 21 April 753 BC Government  - Mayor Walter Veltroni Area  - City 1,285 km²  (580 sq mi)  - Urban 5...

At the London Savoy, Escoffier created many famous dishes. For example, in 1893 he invented the Pêche Melba in honour of the Australian singer Nellie Melba. Another of his creations (copied from Antoine Carême, according to some anecdotes) was Tournedos Rossini, in honour of the Italian composer Gioacchino Rossini. He parted company with the Savoy Hotel after taking money from food suppliers. Year 1893 (MDCCCXCIII) was a common year starting on Sunday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Tuesday of the 12-day slower Julian calendar). ... A typical Peach Melba The Peach Melba is a classic French dessert, invented in London to honour an Australian. ... This article does not cite any references or sources. ... Marie-Antione Carême Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. ... Portrait Gioacchino Antonio Rossini (February 29, 1792 – November 13, 1868)[1] was an Italian musical composer who wrote more than 30 operas as well as sacred music and chamber music. ...

Hôtel Ritz at Place Vendôme

Image File history File linksMetadata Size of this preview: 797 × 599 pixel Image in higher resolution (1915 × 1440 pixel, file size: 852 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Hotel Hôtel... Image File history File linksMetadata Size of this preview: 797 × 599 pixel Image in higher resolution (1915 × 1440 pixel, file size: 852 KB, MIME type: image/jpeg) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Hotel Hôtel... Communards pose with the statue from the toppled Vendôme column, 1871 Place Vendôme is a square in the 1st arrondissement of Paris located to the north of the Tuileries Gardens and east of the Église de la Madeleine. ...

Ritz and Carlton

In 1898 Escoffier and Ritz opened the Hôtel Ritz in Paris. The Carlton in London followed in 1899, where Escoffier first introduced the practice of the à la carte menu. Ritz had a nervous breakdown in 1901, leaving Escoffier to run the Carlton until 1919, shortly after Ritz's death. It is said that one of his pupils in the later part of this period was Ho Chi Minh, whom he trained as a pastry chef.


Hôtel Ritz at Place Vendôme The Hôtel Ritz is a hotel located at 15 Place Vendôme, in the heart of Paris, France. ... Year 1899 (MDCCCXCIX) was a common year starting on Sunday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Friday [1] of the 12-day-slower Julian calendar). ... Year 1901 (MCMI) was a common year starting on Tuesday (link will display calendar) of the Gregorian calendar (or a common year starting on Monday [1] of the 13-day-slower Julian calendar). ... Year 1919 (MCMXIX) was a common year starting on Wednesday (link will display the full calendar). ... For the city named after him, see Ho Chi Minh City. ...

Le Guide Culinaire

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Le Guide Culinaire

In 1903 Escoffier published his first major book, Le Guide Culinaire, containing 5,000 recipes. The importance of this book in the world of French cooking cannot be over estimated, and even today it is used as both a cookbook and textbook for classic cooking. In 1904 and 1912 Escoffier was hired to plan the kitchens for ships belonging to the steam-ship company Hamburg-Amerika Lines. On the second voyage, the Kaiser William II congratulated Escoffier, telling him "I am the Emperor of Germany, but you are the Emperor of chefs."

1900 (MCMIII) was a common year starting on Thursday (link will display calendar) of the Gregorian calendar or a common year starting on Friday of the 13-day slower Julian calendar. ... Written in 1903, by Auguste Escoffier, Le Guide Culinaire is a historic book in the history of European haute cuisine. ... 1904 (MCMIV) was a leap year starting on a Friday (see link for calendar). ... 1912 (MCMXII) was a leap year starting on Monday in the Gregorian calendar (or a leap year starting on Tuesday in the 13-day-slower Julian calendar). ... Wilhelm II of Prussia and Germany, Friedrich Wilhelm Viktor Albert von Hohenzollern (January 27, 1859 - June 4, 1941) was the last German Emperor (Kaiser) and the last King (König) of Prussia from 1888 - 1918. ...

Legion of Honor Medal

Image File history File links Offizierskreuz. ... Image File history File links Offizierskreuz. ...

Legion d'honneur

In the 1920's, Escoffier became the first chef to receive the Legion of Honor and in 1928 was made an Officer of the Legion. 1920 (MCMXX) was a leap year starting on Thursday. ... Chiang Kai-sheks Légion dhonneur. ... Year 1928 (MCMXXVIII) was a leap year starting on Sunday (link will display full calendar) of the Gregorian calendar. ...

Death

He died at the age of 88 in Monte Carlo a few days after his wife.

Monte Carlo is a very wealthy section of the city-state of Monaco known for its casino, gambling, beaches, glamour, and sightings of famous people. ...

Publications

• Le Traité sur L'art de Travailler les Fleurs en Cire (Treatise on the Art of Working with Wax Flowers) (1886)
• Le Guide Culinaire (The Complete Guide to the Art of Modern Cookery) (1903)
• Les Fleurs en Cire (new edition, 1910)
• Le Carnet d'Epicure (A Gourmet's Notebook) (1911)
• Le Livre des Menus (Recipe Book) (1912)
• L'Aide-memoire Culinaire (1919)
• Le Riz (Rice) (1927)
• La Morue (Cod) (1929)
• Ma Cuisine (1934)
• 2000 French Recipes (1965, Translated to English by Marion Howells) ISBN 1-85051-694-4
• Memories of My Life (1996, from his own life souvenirs published by his grandson in 1985 and translated into English by L. Escoffier, his great granddaughter in-law), ISBN 0-471-28803-9
• Les Tresors Culinaires de la France (2002, collected by L. Escoffier from the original Carnet d'Epicure)

Written in 1903, by Auguste Escoffier, Le Guide Culinaire is a historic book in the history of European haute cuisine. ...

See also

1. Le Guide Culinaire
2. César Ritz

Written in 1903, by Auguste Escoffier, Le Guide Culinaire is a historic book in the history of European haute cuisine. ... César Ritz (February 23, 1850–October 24, 1918) was a famous Swiss hotelier and founder of several hotels, most famously The Ritz Hotel. ...

Notes

Works cited

• Chastonay, Adalbert. Cesar Ritz: Life and Work (1997) ISBN 3-907816-60-9
• Escoffier, Georges-Auguste. Memories of My Life (1997) ISBN 0-442-02396-0
• Shaw, Timothy. The World of Escoffier. (1994) ISBN 0-86565-956-7

External links

• Fondation Auguste Escoffier (French and English)
• Escoffier Society
• Escoffier Biography from the World Culinary Institute
• The Escoffier Room at the Culinary Institute of America
• Culinary History- Auguste Escoffier at the Chef's Toque Culinaire