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Auguste Escoffier
French chef and culinary writer (1846–1935)
"Escoffier" redirects here.
Auguste escoffier biography summary graphic organizer
For other people named Escoffier, see Escoffier (surname).
Auguste Escoffier | |
|---|---|
| Born | Georges Auguste Escoffier (1846-10-28)28 October 1846 Villeneuve-Loubet, France |
| Died | 12 February 1935(1935-02-12) (aged 88) Monte Carlo, Monaco |
| Occupation(s) | Chef, restaurateur, writer |
| Spouse | Delphine Daffis (m. ; died ) |
| Children | Paul, Daniel, Germaine |
Georges Auguste Escoffier (French:[ʒɔʁʒoɡystɛskɔfje]; 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