Auguste Escoffier
(1846-1935)
French chef and culinary writer
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Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised 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 modernise 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.
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| Born |
28 October 1846 Villeneuve-Loubet, France
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| Died |
12 February 1935 (aged 88) Monte Carlo, Monaco
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| Zodiac | Scorpio |
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