Escoffier, Auguste

Escoffier, Auguste

▪ French chef
born Oct. 28, 1846, Villeneuve-Loubet, Fr.
died Feb. 12, 1935, Monte Carlo

      French culinary artist known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London.

      Escoffier began his career at the age of 12, and when he retired from the Carlton Hotel at the age of 74, he counted 62 years of active service, a span considered a record in his profession. The name of Escoffier became of worldwide repute when in 1890 he was given the direction of the kitchens of the newly opened Savoy Hotel, and he created the péche Melba (peach Melba) in honour of the famous singer Nellie Melba when she was staying there in 1893. In 1899 he moved to the Carlton Hotel, where he was to build up a fabulous reputation for haute cuisine during the next 23 years: on one occasion Emperor William II is reported to have said to Escoffier, “I am the emperor of Germany but you are the emperor of chefs.” In recognition of his services to the prestige of French cooking abroad, he was awarded the Legion of Honour in 1920 and made officer of the order in 1928.

      Besides the renown of his name, said to be greater even than that of Marie-Antoine Carême, Escoffier left several books, the best known of which are Le Carnet d'epicure (1911; “Notebook of a Gourmet”), Le Guide culinaire, cowritten with Philéas Gilbert and Émile Fetu (1903; The Escoffier Cook Book), Le Livre de menus (1912; “The Book of Menus”), and Ma cuisine (1934; “My Cuisine”).

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Universalium. 2010.

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  • Escoffier, Auguste — (1846 1935)    chef    Considered the master of the style of French haute cuisine that had been originated earlier by antoine carême, Auguste Escoffier was born in Villeneuve Loubet and began his career at age 12 as a kitchen helper in Nice.… …   France. A reference guide from Renaissance to the Present

  • Escoffier,Auguste — Es·cof·fier (ĕs kô fyāʹ), Auguste. 1846 1935. French chef of grand hotels, such as the Savoy and Carlton in London. He wrote several cookery books, including Le Guide Culinaire (1903). * * * …   Universalium

  • Escoffier — Auguste Escoffier Georges Auguste Escoffier (* 28. Oktober 1846 in Villeneuve Loubet; † 12. Februar 1935 in Monte Carlo) war ein französischer Meisterkoch, der durch seine Publikation Guide Culinaire Weltruhm erlangte. Er adaptierte Spezialitäten …   Deutsch Wikipedia

  • Auguste Escoffier — Pour les articles homonymes, voir Escoffier. Auguste Escoffier …   Wikipédia en Français

  • Auguste Escoffier — Georges Auguste Escoffier (* 28. Oktober 1846 in Villeneuve Loubet; † 12. Februar 1935 in Monte Carlo) war ein französischer Meisterkoch, der durch seine Publikation Guide Culinaire Weltruhm erlangte. Er adaptierte Spezialitäten andere …   Deutsch Wikipedia

  • Auguste Escoffier — Georges Auguste Escoffier (28 de octubre de 1846 12 de febrero de 1935) fue un cocinero, restaurador y escritor culinario francés, que popularizó y actualizó los métodos de la cocina francesa tradicional. Con …   Wikipedia Español

  • Escoffier —   [ɛskɔ fje], Georges Auguste, französischer Küchenmeister, * Villeneuve Loubet (Département Alpes Maritimes) 28. 10. 1846, ✝ Monte Carlo 12. 2. 1935; gilt als der Schöpfer der feinen modernen Kochkunst; er war auch bedeutend als… …   Universal-Lexikon

  • Escoffier — [es kō̂ fyā′] Auguste [ō̂ güst′] 1847 1935; Fr. chef & writer on cooking …   English World dictionary

  • Georges Auguste Escoffier — Auguste Escoffier Georges Auguste Escoffier (* 28. Oktober 1846 in Villeneuve Loubet; † 12. Februar 1935 in Monte Carlo) war ein französischer Meisterkoch, der durch seine Publikation Guide Culinaire Weltruhm erlangte. Er adaptierte Spezialitäten …   Deutsch Wikipedia

  • Auguste Escoffier — Infobox Person name=Auguste Escoffier dead=dead birth date=birth date|1846|10|28|df=y birth place=Villeneuve Loubet, France death date=death date and age|1935|2|12|1846|10|28|df=y death place=Monte Carlo, MonacoGeorges Auguste Escoffier (28… …   Wikipedia

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