Auguste Escoffier
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ScribdTranslationsAuguste Escoffier
Uploaded by
ScribdTranslationsAuguste Escoffier
Georges Auguste Escoffier was a chef, restaurateur, and culinary writer.French,
which popularized and updated the methods of traditional French cuisine.
He was born in Villeneuve-Loubet, France on October 28, 1846.
In the kitchens of the Savoy, Escoffier created many famous dishes. For example,
in1893invented thepeach Melba in honor of theAustralian sopranoNellie Melba.
Also heart name a theTournedos Rossiniin honor del
composerItalianGioachino Rossini(although some rumors say he copied it)
aAntoine Carême).
The Ritz Hotel today.
In 1898, Escoffier and Ritz opened the Ritz Hotel.Paris. He continued in1899the Carlton hotel
from London, where Escoffier first introduced the 'à la carte' menu. It was in this
period when Escoffier frequented the great Austro-Hungarian chef Gregor Von Görög, who
he served the court of the elderly Queen Victoria. Ritz suffered a nervous breakdown
in1901, leaving Escoffier in charge of the Carlton until1919, shortly after the
death of Ritz.
In1902Escoffier published his first successful book, The Culinary Guide, which contained
5,000 recipes. This book had a crucial importance in French cuisine and continues
used today as a textbook for classical cooking, or as a recipe book.
In1904y1921the cruise company"Hamburg America Lines" he commissioned the design
from the kitchens of their ships. On the second trip theEmperor Wilhelm IIcongratulated
Escoffier telling him, 'I am the Emperor of Germany, but you are the Emperor of
the cooks
Around1920Escoffier became the first chef to receive theLegion of
Honorand in1928He was appointed an Officer of the Legion. He died at the age of 89, a few days
after his wife.
Much of Escoffier's technique was based on that ofAntoine Carême, the founder of
thehigh cuisine (high cuisine) French, but Escoffier's great achievement consisted of
simplify and modernize the elaborate and decorated style of Carême. Along with the recipes
Innovated, another of Escoffier's contributions was to elevate the social status and respect.
to the profession of cook, introducing discipline and sobriety where there was once
rudeness and drunkenness. He organized his kitchens with the brigade system, with each section
led by a head chef. It also changed the practice of"French service"
(all the dishes at once) for the"Russian service" (serve the dishes in the order in which)
they appear on the menu). Escoffier's cuisine excelled in the preparation of new and
spectacular dishes, which I named after the diners who tasted them
your kitchen, famous characters, artists, and friends. This is the case of "peaches"
Melba”, a dessert invented in honor of the Australian soprano Nellie Melba, which consisted of
in whole peaches on a bed of vanilla ice cream, all covered with sauce of
raspberry. According to his own confession, the best of his cooking came from inspiration
female: "My success is due to the fact that my best dishes are created for the
women". The Treatise on the Art of Working with Wax Flowers (Treatise on the art of working
with wax flowers) (1886)
The Culinary Guide (Cooking Guide) (1903)
The Wax Flowers (new edition, 1910)
The Epicure's Notebook (Gourmet's Notebook) (1911)
The Book of Menus (Cookbook) (1912)
The Rice
The Cod (1929)
My Kitchen (1934) It is still published in Spanish, and it is not difficult.
to find.
Memories of My Life (1985, based on notes collected by
his grandson).
