1846 - 1935
Auguste Escoffier French Chef
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Auguste Escoffier is a member of the following lists: Knights of the Legion of Honour, 1935 deaths and French food writers.
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Details
| First Name |
Auguste
|
| Last Name |
Escoffier
|
| Birthday |
28th October, 1846
|
| Birthplace |
Villeneuve-Loubet, France
|
| Died |
12th February, 1935
|
| Place of Death |
Monte Carlo, Monaco
|
| Build |
Average
|
| Eye Color |
Brown - Dark
|
| Hair Color |
Salt and Pepper
|
| Zodiac Sign |
Scorpio
|
| Ethnicity |
White
|
| Nationality |
French
|
| Occupation Text |
Chef, restaurateur, writer
|
| Occupation |
Chef
|
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised 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 modernise 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"—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.
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