Georges Auguste Escoffier (1846-1935)


            https://term.museum-digital.de/md-de/persinst/97826

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Name (English): Georges Auguste Escoffier
Short name: Auguste Escoffier
Year of birth: 1846
Year of death: 1935
Short Description: "Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 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 Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize 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. " - (en.wikipedia.org 28.06.2021)
Entity Encoding: piz

[Last update: 2021/06/28]