Auguste Escoffier
Georges Auguste Escoffier ( October 28, 1846 - February 12, 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 Car�me, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Car�me's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French...See more
Georges Auguste Escoffier ( October 28, 1846 - February 12, 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 Car�me, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Car�me'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"-though this had also been previously said of Car�me), Escoffier was France's preeminent chef in the early part of the 20th century. See less
