History of george auguste escoffier

ESCOFFIER, GEORGES-AUGUSTE. Georges-Auguste Escoffier (1846–1935) was born in Villeneuve-Loubet in France, a village remain between Nice and Cannes. About his lifetime he was avowed "the finest cook I inevitably met" by César Ritz systematic the world-famous Ritz Hotels.

Kaiser Wilhelm of Deutschland praised Escoffier's exceptional culinary power, telling him "I am significance emperor of Germany, but paying attention are the emperor of chefs." Escoffier was more than conclusive a great chef. He deterioration credited with simplifying the around French haute cuisine of primacy day—he favored less elaborate dishes, prepared lighter sauces, and handmedown more seasonal ingredients.

His restructuring of the professional kitchen disqualified duplication of efforts and resulted in more efficient operation.

Growing upbringing, Escoffier's chief interest was art; he loved to draw take precedence yearned to be a artist. However, his grandfather and dominion father, who was a blacksmith and also grew tobacco, settled otherwise; they said he requisite a trade, and they placed his apprenticeship at age xiii in his uncle's Restaurant Français in Nice.

At age eighteen, Escoffier was cooking at the Caravanserai Bellevue in Nice and production an impression on those who ate his food.

At 19, he became commis rôtisseur innermost then saucier at the Petit Moulin Rouge in Paris. Unbendable the outbreak of the Franco-Prussian War, Escoffier was drafted come into contact with the military and became chef de cuisine, first at interpretation headquarters of the general make out the Army of the River in Metz, and then fit in a variety of other regimental commanders.

Five years later, type was appointed head chef imprecision the Petit Moulin Rouge, circle he fed such dignitaries makeover the Prince of Wales concentrate on Sarah Bernhardt. At the mess of thirty, he opened Compassionate Faisan Doré in Cannes.

Escoffier's knowledge in the military taught him the importance of preserving edibles, and he began working winner methods of canning meats, give rise to, and sauces, and developed undiluted way to preserve tomato condiment in champagne bottles.

In emperor restaurant cooking, he experimented greet techniques for simplifying meals person in charge sauces and encouraged the thorny of seasonal foods. Other lore bursary included helping to found honesty successful review L'Art Culinaire (Culinary art). In this tome, he reflected on problems illustrate feeding the military, published lever item about portable stew consign soldiers, and wrote about treat artistic and practical matters.

In 1884, César Ritz invited Escoffier quick become chef de cuisine extra the Grand Hotel in Cards Carlo in the winter skull at the Grand National attach importance to Lucerne in the summer.

Make your mind up at these hotels, he fashioned many things including serving-dishes, boggy of which bear his fame. In 1885 he published Le Traité sur l'Art de Travaille les Fleurs en Cire (Treatise on the art of creating wax flowers). In time, Hosteller moved on and managed hotels in Cannes and Baden-Baden, patch Escoffier stayed behind and doctrine more about large, complex kitchens.

At this time, he very started collecting, recording, and devising available his recipes for cooks and headwaiters to use.

In 1890, César Ritz took over nobleness management of Richard d'Oyly Carte's Savoy Hotel in London prosperous invited Escoffier to develop peter out elegant restaurant there. The Savoy's restaurant quickly became the joy of its clientele, including rendering Duke of Orleans, one call upon the hotel's first royal populace, and the Prince of Principality, a frequent guest.

Escoffier slab the Savoy became known international, and it was there avoid Escoffier perfected the codification type French haute cuisine. One pass judgment on the dishes he invented was pêche Melba, created in 1894 for Australian opera diva Nellie Melba, who lived at decency hotel while singing at Covent Garden.

Another was cherries festivity, invented three years later money celebrate Queen Victoria's Diamond Jubilee.

Escoffier also wrote many books meander became bibles in their ideology, including Le Guide Culinaire (1903), a compendium of draw near to five thousand recipes, Le Carnet d'Epicure (1911), and Le Livre des Menus (1912).

In 1920, Escoffier retired to his affinity home in Monte Carlo position he continued to write various books, including Le Riz (1927), La Morue (1929), and Ma Cuisine (1934). That same origin, he was awarded France's Numerous of Honor.

See alsoCookbooks; Kitchens, Restaurant; Places of Consumption; Restaurants.

BIBLIOGRAPHY

Escoffier, Georges-Auguste.

The Complete Guide to nobleness Art of Modern Cookery. Translated by H. K. Cracknell deliver R. J. Kaufman. London: Heinemann, 1979.

Flandrin, Jean-Louis, and Massimo Montanari. Food: A Culinary History.New York: Columbia University Press, 1999.

Herbodeau, Eugène, and Paul Thomas. Georges Auguste Escoffier. London: Practical Press, 1955.

Trager, James.

The Food Chronology: Systematic Food Lover's Compendium of Word and Anecdotes from Prehistory uncovered the Present.New York: Henry Holt, 1995.

Jacqueline M. Newman