Escoffier

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Escoffier

(Georges) Auguste . 1846--1935, French chef at the Savoy Hotel, London (1890--99)
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The works are divided into 2 lots *, which will be treated as separate markets: - lot 1: Lyce Auguste Escoffier - 77 Pierrelaye Street - 95610 Eragny / On / Oise , - lot 2: High School Edmond Rostand - 75 rue de Paris - 95310 Saint-Ouen alms nb: Works for 2 lots will be achieved partly occupied site in part during the school holidays Compulsory presence of businesses during holidays scolaires.
Justin Galea, Executive Chef Le Royal Meridien Abu Dhabi Le Guide Culinaire by Georges Auguste Escoffier, written over a century ago, is still one of the most important references in our craft today.
The program also focuses on the professional life of Auguste Escoffier whose works have made a significant contribution to the culinary arts.
Another factor is the kitchen system that, she estimates, more than 90 percent of US restaurants use: the assembly-line French brigade model codified by the chef Auguste Escoffier in the late 19th century.
Eat in a Michelin-starred gaff and the chances are that you're scoffing food cooked by a chef who's learned the methods pioneered by the likes of Auguste Escoffier and developed and championed by his successors.
Savoy Hotel chef Auguste Escoffier is said to have created Peach Melba after hearing her sing in Covent Garden.
The Traveling Soup Pot" is a master's collection of delectable international soup recipes inspired and influenced by Chef Mary Chamberlin, along with her husband, Captain Roy Chamberlin and the legendary Michel Escoffier, descendant of Auguste Escoffier, also known as "the King of Chefs and the Chef of Kings.
Georges Auguste Escoffier, France's pre-eminent chef of the period, is said to have named two dishes for her: Oeufs a la Chimay and Poularde Chimay.
Inspired by the golden age of Cesar Ritz and Auguste Escoffier who came to fame in the late 19th century, The Ritz Gourmet Lounge embraces the heritage of these two pioneers in international hospitality with a dedicated menu influenced by some of Escoffier's world classics served in a splendid royal ambience.
The most valuable cookbook I have in my library is a 1957 edition of "Le Repertoire de la Cuisine" written by Louis Saulnier, a student of Auguste Escoffier.
Once installed there, Ritz joined forces with the gourmet chef Auguste Escoffier, both men eventually bringing to the world one of its greatest restaurants: L'Espadon.
Conor said: "No original recipes have survived but they were all inspired by the famous French chef Auguste Escoffier at the Ritz.