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Escoffier

American  
[es-kaw-fyey] / ɛs kɔˈfyeɪ /

noun

  1. Georges Auguste 1846–1935, French chef and author of cookbooks.


Escoffier British  
/ ɛskɔfje /

noun

  1. ( Georges ) Auguste (oɡyst). 1846–1935, French chef at the Savoy Hotel, London (1890–99)

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Example Sentences

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Proprietor Romain Escoffier confirmed a recent uptick in American diners, “opening the doors of our city, eager to discover a certain art de vivre unique to Burgundy.”

From The Wall Street Journal • Oct. 2, 2025

To this day, the techniques and even the language developed by Escoffier are taught in culinary schools across the world.

From Salon • Jul. 6, 2023

An Austrian apprentice of Escoffier, Louis P. De Gouy, was chef at the Waldorf Astoria for 30 years and wrote 13 cookbooks.

From Salon • Jun. 5, 2023

This was due in part to the rise of restaurants and the hotel industry, pioneered by the partnership of Chef Auguste Escoffier and hotelier César Ritz.

From Washington Post • Feb. 24, 2023

Roberts, Mr. Hoover and M. Escoffier are marked by a coruscating wit unparalleled in the annals of Dietetics.

From Punch, or the London Charivari, Volume 158, March 17, 1920 by Various