Escoffier


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Escoffier

(Georges) Auguste . 1846--1935, French chef at the Savoy Hotel, London (1890--99)
References in periodicals archive ?
Starting out in domestic service, Lewis was trained by the renowned French chef, Escoffier, at the historic Carlton Hotel, and worked briefly for Lady Randolph Churchill, mother of the future Prime Minister.
Founded over 60 years ago, the global association is named after the legendary French chef Auguste Escoffier, who is credited with codifying the foundations of contemporary cooking and technique in his 1903 publication A guide to modern cookery, as well as creating kitchen structures that are still used today.
It is one of many sauces attributed to Escoffier, who ran the kitchens of both at one time.
The "odd thing" about this moment isn't DP Jean Yves Escoffier's tracking shot, which critics prize as a highlight of Carax's film and '80s cinema generally.
Interestingly, the RitzCoffier at Burgenstock Resort's Palace Hotel pays tribute to Auguste Escoffier and Cesar Ritz.
This event, organised by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, is inspired by Auguste Escoffier, who launched the "Diners d'Epicure" (Epicurean Dinners) initiative in 1912: the same menu, on the same day, in several world cities, for as many guests as possible.
Prud'homme follows Child from her roots in Escoffier's grand cuisine through the trying transition to Gault's nouvelle cuisine.
It's a riff on the famous Peach Melba, that classic dessert created by the celebrated chef Auguste Escoffier in 1892.
It was at this worldfamous hotel the chef Escoffier, pictured in middle drawing, first created the peach melba for operatic diva Dame Nellie.
August Escoffier, "king of chefs and chef of kings", was in charge of the Savoy's restaurant kitchen.
-- Marc El Asmar is appointed Head of Sales for Global Markets, succeeding, in respect of this role, David Escoffier who has decided to leave the Group.
Born in France during the dining-out craze of the Jazz Age and amid the culinary revolution led by Auguste Escoffier, Le Creuset started in 1925 when casting expert Armand Desaegher joined forces with enameler Octave Aubecq to produce an enameled cocotte that would combine the heating properties of cast iron with the beauty and durability of enamel.