Escoffier, Auguste

Escoffier, Auguste
(1846-1935)
   chef
   Considered the master of the style of French haute cuisine that had been originated earlier by antoine carême, Auguste Escoffier was born in Villeneuve-Loubet and began his career at age 12 as a kitchen helper in Nice. Before beginning his famous work in England, he spent six years in Paris, where he served as a cook during the franco-prussian war (1870-71), and later in Monte Carlo as the master chef at the Grand Hotel. From 1890 to 1898, he was chef at the savoy Hotel in London and then, for 13 years, at the Carlton House there. At the Carlton House, and for brief periods at other great hotels in Europe and New York City. He trained hundreds of chefs in this grand tradition and, after his retirement, wrote on cuisine (Guide culinaire). Escoffier is credited with the invention of thousands of recipes, such as the famous Peach Melba.

France. A reference guide from Renaissance to the Present . 1884.

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  • Escoffier, Auguste — ▪ French chef born Oct. 28, 1846, Villeneuve Loubet, Fr. died Feb. 12, 1935, Monte Carlo       French culinary artist known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy… …   Universalium

  • Escoffier,Auguste — Es·cof·fier (ĕs kô fyāʹ), Auguste. 1846 1935. French chef of grand hotels, such as the Savoy and Carlton in London. He wrote several cookery books, including Le Guide Culinaire (1903). * * * …   Universalium

  • Escoffier — Auguste Escoffier Georges Auguste Escoffier (* 28. Oktober 1846 in Villeneuve Loubet; † 12. Februar 1935 in Monte Carlo) war ein französischer Meisterkoch, der durch seine Publikation Guide Culinaire Weltruhm erlangte. Er adaptierte Spezialitäten …   Deutsch Wikipedia

  • Auguste Escoffier — Pour les articles homonymes, voir Escoffier. Auguste Escoffier …   Wikipédia en Français

  • Auguste Escoffier — Georges Auguste Escoffier (* 28. Oktober 1846 in Villeneuve Loubet; † 12. Februar 1935 in Monte Carlo) war ein französischer Meisterkoch, der durch seine Publikation Guide Culinaire Weltruhm erlangte. Er adaptierte Spezialitäten andere …   Deutsch Wikipedia

  • Auguste Escoffier — Georges Auguste Escoffier (28 de octubre de 1846 12 de febrero de 1935) fue un cocinero, restaurador y escritor culinario francés, que popularizó y actualizó los métodos de la cocina francesa tradicional. Con …   Wikipedia Español

  • Escoffier —   [ɛskɔ fje], Georges Auguste, französischer Küchenmeister, * Villeneuve Loubet (Département Alpes Maritimes) 28. 10. 1846, ✝ Monte Carlo 12. 2. 1935; gilt als der Schöpfer der feinen modernen Kochkunst; er war auch bedeutend als… …   Universal-Lexikon

  • Escoffier — [es kō̂ fyā′] Auguste [ō̂ güst′] 1847 1935; Fr. chef & writer on cooking …   English World dictionary

  • Georges Auguste Escoffier — Auguste Escoffier Georges Auguste Escoffier (* 28. Oktober 1846 in Villeneuve Loubet; † 12. Februar 1935 in Monte Carlo) war ein französischer Meisterkoch, der durch seine Publikation Guide Culinaire Weltruhm erlangte. Er adaptierte Spezialitäten …   Deutsch Wikipedia

  • Auguste Escoffier — Infobox Person name=Auguste Escoffier dead=dead birth date=birth date|1846|10|28|df=y birth place=Villeneuve Loubet, France death date=death date and age|1935|2|12|1846|10|28|df=y death place=Monte Carlo, MonacoGeorges Auguste Escoffier (28… …   Wikipedia

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