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Auguste Escoffier
Auguste Escoffier
Born
Georges Auguste Escoffier 28 October 1846 Villeneuve-Loubet, France 12 February 1935 (aged88) Monte Carlo, Monaco
Died
Georges Auguste Escoffier (pronounced [ yst skfje]; 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 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 Marie-Antoine Carme, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carme'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]though this had also been previously said of Carme), Escoffier was France's preeminent chef in the early part of the 20th century. 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 by introducing organized discipline to his kitchens. 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]
Early life
Escoffier was born in the village Villeneuve-Loubet, Alpes-Maritimes, near Nice. The house where he was born is now the Musee de l'Art Culinaire, run by the Foundation Auguste Escoffier. At the age of thirteen, despite showing early promise as an artist, he started an apprenticeship at his uncle's restaurant, Le Restaurant Franais, 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
Auguste Escoffier 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.
Auguste Escoffier to Escoffier, and a memory arises of a feast at the Carlton for which the table decorations were white and pink roses, with silvery leaves the background for a dinner all white and pink, Borscht striking the deepest note, Filets de poulet la Paprika coming next, and the Agneau de lait forming the high note."[9]
Death
Escoffier died on 12 February, 1935, at the age of 88, in Monte Carlo, a few days after the death of his wife.
Publications
Le Trait sur L'art de Travailler les Fleurs en Cire (Treatise on the Art of Working with Wax Flowers) (1886) Le Guide Culinaire (1903) Les Fleurs en Cire (new edition, 1910) Le Carnet d'Epicure (A Gourmet's Notebook) monthly magazine published from 1911 to 1914. 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)
Ma Cuisine (1934)
References
[1] Claiborne, Craig & Franey, Pierre. Classic French Cooking [2] Gillespie, Cailein & Cousins, John A. European Gastronomy into the 21st Century, pp. 174175 ISBN 0-7506-5267-5 [3] Ashburner, F. "Escoffier, Georges Auguste (18461935)" (http:/ / www. oxforddnb. com/ view/ article/ 50441), Oxford Dictionary of National Biography, Oxford University Press, 2004; online edition, May 2006, accessed 17 September 2009 [4] The Times, 13 February 1935, p. 14; and 16 February 1935, p. 17 [5] Escoffier, Auguste, A Guide to Modern Cookery, p. 405 (English translation of Le Guide Culinaire, by H. L. Cracknell and R. J. Kaufmann) ISBN 0-471-29016-5 [6] Brigid, Allen. "Ritz, Csar Jean (18501918)", (http:/ / www. oxforddnb. com/ view/ article/ 48534) Oxford Dictionary of National Biography, Oxford University Press, September 2004; online edition, May 2006, accessed 18 September 2009 [7] The Times, 13 February 1935, p. 14 [8] James, Kenneth. Escoffier: The King of Chefs., 2006. ISBN 1-85285-526-6 [9] The Times, 16 February 1935, p. 17
Auguste Escoffier
Further reading
Kelby, N. M. White Truffles in Winter (2011) ISBN 978-0-393-07999-9 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. Patrick Rambourg, Histoire de la cuisine et de la gastronomie franaises, Paris, Ed. Perrin (coll. tempus n 359), 2010, 381 pages. ISBN 978-2-262-03318-7
License
Creative Commons Attribution-Share Alike 3.0 Unported //creativecommons.org/licenses/by-sa/3.0/