Auguste Escoffier
Georges Auguste Escoffier, born on October 28, 1846, in Villeneuve-Loubet, France, was a renowned French chef and restaurateur who significantly influenced modern French cuisine. He began his culinary journey as an apprentice at a young age and quickly rose through the ranks, showcasing his exceptional skills in various prestigious kitchens. Escoffier is best known for his partnership with hotelier César Ritz, with whom he helped establish luxurious hotels and fine dining establishments across Europe, including the Savoy Hotel in London. His innovative approach included the introduction of prix fixe menus and restructured kitchen designs to improve efficiency and cleanliness.
Escoffier refined essential French sauces and created iconic dishes such as Tournedos Rossini and Peach Melba, making French cuisine more accessible. He emphasized professional training for chefs and advocated for a lighter, healthier menu, transforming dining experiences of the era. In recognition of his contributions, he received the Légion d'Honneur in 1919 and continued to influence the culinary world until his retirement in 1930. He passed away on February 12, 1935, in Monte Carlo, leaving behind a lasting legacy through institutions like the Auguste Escoffier School of Culinary Arts.
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Auguste Escoffier
Chef, restaurateur
- Born: October 28, 1846
- Place of Birth: Place of birth: Villeneuve-Loubet, France
- Died: February 12, 1935
- Place of Death: Place of death: Monte Carlo, Monaco
Significance: Auguste Escoffier was a French chef and restaurateur responsible for popularizing French cooking methods and reorganizing restaurant kitchens. He is best remembered for his work with hotelier César Ritz in establishing several successful hotels and dining rooms throughout Europe. Escoffier was considered one of the best French chefs of all time for his contributions.
Background
Georges Auguste Escoffier was born on October 28, 1846, in Villeneuve-Loubet, France, son of Jean-Baptiste Escoffier. He began cooking at the age of twelve as an apprentice at Restaurant Français in Nice owned by his uncle, François Escoffier. He had a second apprenticeship at the age of nineteen at Le Petit Moulin Rouge in Paris. In the years that followed, Escoffier worked his way up the ranks in the kitchen to become the chef saucier under the chef de cuisine.
His professional career was halted in July 1870 by the onset of the Franco-Prussian War, during which Escoffier served as an army chef. At this time, he began to study canned and preserved foods, seeing the need for them in times of war. In addition, he learned how to make wax flowers for table decorations and later wrote a book on the subject.
Escoffier returned to civilian life in 1872 and worked as the chef de cuisine for Le Petit Moulin Rouge, among other establishments. At the end of the decade, he opened his own restaurant, Le Faisan d’Or, in Cannes. He then worked as a manager for the catering firm La Maison Chevet. Escoffier also wrote for culinary publications during this time.
Life’s Work
In 1884, Escoffier began one of his most important partnerships with César Ritz, who owned several hotels during his lifetime, including the Grand Hotel in Monte Carlo, Hôtel Ritz in Paris, and the Ritz Hotel in London. Escoffier first managed the Grand Hotel kitchen. In addition to providing customers with fine dining, he offered a prix fixe (fixed price) menu to introduce inexperienced patrons to French cuisine.
Escoffier and Ritz worked closely together to build impressive establishments. Escoffier trained teams of chefs to work at the Grand Hotel in Monte Carlo during the winter months and the Grand National Hotel in Lucerne for the summer. Meanwhile, Ritz concentrated on running the hotels.
After a proposition from Richard D’Oyly Carte, an opera producer who owned the Savoy Theatre in London, Ritz and Escoffier helped Carte reopen the defunct Savoy Hotel in the early 1890s. Escoffier was in charge of reorganizing the kitchen, while Ritz managed the hotel operations. Under the watchful eyes of Ritz and Escoffier, the hotel became very successful, and its restaurant was the dining choice for London high society. In addition, Ritz formed a hotel development company of his own with Escoffier as a director; however, it led to the firing of both Ritz and Escoffier from Savoy in 1897. Lawsuits ensued on both sides, but Ritz and Escoffier ended up paying a settlement.
While employed by Savoy, Ritz and Escoffier had free time to work on their own. In 1887, Escoffier designed kitchens and trained chefs for the planned Hôtel Ritz in Paris. He then helped to organize the Carlton Hotel, which became one of the premier hotels in London and lured clientele from the Savoy. When Ritz suffered from a nervous breakdown in 1902, Escoffier took over the duties at the Carlton.
Throughout his career, Escoffier remained successful because of his organization strategies. He restructured and designed kitchens to make them more functional, using bright lights over cooking and prep areas and insisting on clean surfaces. He ensured the cooks themselves were clean and refrained from bad language and alcohol use. He also wanted the cooks to pursue formal professional training in the culinary arts. Escoffier preferred wood-burning stoves over gas or electric and used iron and copper utensils. The chef also was an advocate for a lighter and healthier menu. He liked ornate table décor filled with flowers, fine china, and glassware.
Escoffier received the cross of the Légion d’Honneur in 1919 for his contributions to French cuisine. He retired the following year yet stayed active in the culinary world. He died on February 12, 1935, in Monte Carlo.
Impact
Escoffier helped to revolutionize and modernize French cuisine. He streamlined many recipes and techniques to make French cooking more functional and approachable. He was noted for refining the essential sauces of French cooking and revamping kitchens to make them more efficient. Escoffier invented several popular French dishes, such as Tournedos Rossini (a steak dish) and Peach Melba (a dessert). His legacy lives on today with the establishment of the Les Amis d’Escoffier Society Foundation Inc. and the Auguste Escoffier School of Culinary Arts, both of which continue the chef’s French tradition.
Personal Life
Escoffier was small in stature, but his authority commanded kitchens. He was very interested in literature, theater, and opera. In 1878, Escoffier married Delphine Daphis, the daughter of a publisher. They had two sons. The younger one was killed in the French army in November 1914. Escoffier and his older son manufactured gourmet canned and bottled foods and sauces. Escoffier’s wife died three weeks before he did. Their home later became the Musée de l’Art Culinaire. In addition to his successful culinary career, Escoffier published articles and books about French cooking and cuisine.
Bibliography
Ashburner, F. "Escoffier, Georges Auguste." Oxford Dictionary of National Biography. Oxford University Press, n.d. Web. 9 May 2016.
Briggs, Hannah. "Escoffier: Britain’s First Master Chef." BBC. BBC, 12 Nov. 2012. Web. 9 May 2016.
"An Escoffier Biography." Les Amis d’Escoffier Society of New York Inc. Les Amis d’Escoffier Society Foundation, n.d. Web. 9 May 2016
"History & Tradition." Auguste Escoffier School of Culinary Arts. Auguste Escoffier School of Culinary Arts, n.d. Web. 9 May 2016.
Oulton, Randal. "Georges-Auguste Escoffier." Cook’s Info. CooksInfo.com, 8 June 2011. Web. 9 May 2016.
"Who Was Auguste Esscoffier? The Story Behind the King of Chefs." Escoffier, 15 Feb. 2024, www.escoffier.edu/blog/culinary-arts/how-important-is-auguste-escoffier/. Accessed 1 Oct. 2024.