Escoffier

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Escoffier

(Georges) Auguste . 1846--1935, French chef at the Savoy Hotel, London (1890--99)
References in periodicals archive ?
The first theme is anticipated to be "Paris in 1912," with a menu inspired by chef Auguste Escoffier.
GORDON also reckons the next food trend will be a return to Escoffier-inspired grill rooms - Auguste Escoffier was a chef in the 1890s who popularised French cooking - offering simpler, less fussy dishes.
Auguste Escoffier, one of the defining French chefs and gastronomes, points out that fruit purees produce a more pronounced flavor than cream bases do.
Profiles of Proust and whitman, as well as of George Eliot, Auguste Escoffier, Paul Cezanne, Igor Stravinsky, Gertrude Stein, and Virginia Woolf, add up to a plea for scientists to pay attention to the arts.
The association, whose founder members included the universally known Chef de Cuisine, Mr Auguste Escoffier, is a society managed by chefs for chefs and its main aim is to maintain professional standards of cuisine and to encourage learning and skills.
D'Oyly Carte ensured the Savoy's continued success by employing celebrated Swiss hotelier Cesar Ritz as manager, accompanied by chef Auguste Escoffier, and Louise Echenard, a master of wine, as maitre d'hotel.
Even Auguste Escoffier failed to include in Chapter Ten of The Escoffier Cook Book a few words on eye candy as a "Leading Culinary Operation.
That restaurant food has to be different became apparent with innovations introduced by the chef, restaurateur, and hotelier Auguste Escoffier (1846-1835) who worked closely with Cesar Ritz.
Peches melba, the ice-cream and peach desert, was dreamed up by The Savoy's famous chef Auguste Escoffier, to finish a dinner celebrating Dame Nellie Melba's performance as Elsa in Lohengrin.
The Auguste Escoffier School of Culinary Arts in Boulder ("Escoffier-Boulder"), formerly, the Culinary School of the Rockies, is pleased to host renowned chef, author, and food and wine educator John Ash from June 21-22nd at the culinary school.
Created in honor of famed French chef Auguste Escoffier, the Augie Awards celebrate success and achievement of the foodservice industry's best chefs, visionaries and entrepreneurs.