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Information about Georges Auguste Escoffier

Georges Auguste Escoffier (28 October 1846 Р12 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 Car̻me, one of the codifiers of French Haute cuisine, but Escoffier's achievement was to simplify and modernize Car̻me's elaborate and ornate style.

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. 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]

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.

César Ritz and the London Savoy

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The Ritz Hotel
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.

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.

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Hôtel Ritz at Place Vendôme

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.


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."



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.

Death

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

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)

See also

  1. Le Guide Culinaire
  2. César Ritz

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

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Chef is a term commonly used to refer to a person who cooks professionally. Within most restaurants however, the term is more highly defined. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive
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restaurant is an establishment that serves prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine.
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French cuisine is considered to be one of the world's most refined and elegant styles of cooking. The national cuisine known today has evolved from centuries of social and political change.
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Marie Antoine (Antonin) Carême (June 8, 1784–January 12, 1833), was a French chef and author. He is well known for greatly simplifying and codifying the style of cooking known as haute cuisine
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Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. It is characterized by elaborate preparations and presentations; large meals of small, often quite rich courses;
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Service à la française is the practice of serving all the dishes of a meal at the same moment.

This style prevailed in the courts of French royalty, for it made the greatest impression for all the delicacies of the kitchen to emerge simultaneously.
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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.

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Commune of
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Location
Longitude 07° 07' 20" E
Latitude 43° 39' 32" N

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Country  France
Arrondissement Grasse
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Motto: Nicæa civitas.[1]
(Latin: "Nice the city")

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The Eiffel Tower in Paris, as seen from the esplanade du Trocadéro.
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Franco-Prussian War or Franco-German War, often referred to in France as the 1870 War (19 July 1870-10 May 1871) was a conflict between France and Prussia, which was backed by the North German Confederation and the South German states of Baden, Württemberg and Bavaria.
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Lucerne (German: (help info ) ) is a city in Switzerland. It is the capital of the Canton of Lucerne and seat of the district with the same name.
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César Ritz (February 23, 1850–October 24, 1918) was a famous Swiss hotelier and founder of several hotels, most famously The Ritz Hotel, in London. His nickname was "king of hoteliers, and hotelier to kings," and it is from his name and that of his hotels that the
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French Riviera (French: Côte d'Azur, Occitan: Còsta Azzura) is part of France's southeastern coast of the Mediterranean Sea, reaching from Cassis to Menton, at the border with Italy.
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Front elevation
Hotel facts and statistics

Location London, United Kingdom
Opening date 1889
No of stars 5
Developer Richard D'Oyly Carte
Management Fairmont Hotels and Resorts
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