Escoffier

[es-kaw-fyey]

noun

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

Escoffier

/ ɛskɔfje /

noun

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

Example Sentences

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.”

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The condiment, made from the emulsification of eggs, oil, and an acidic liquid such as vinegar, was crowned by Auguste Escoffier in 1912 as the mother of French cold sauces—the culinary equivalent of being consecrated by the Pope.

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At the pivotal moment in culinary history depicted in the film — when the ideas of the chef Antonin Carême gave way to the modernist impulses of Auguste Escoffier — sauces tended to be thicker than they are today, he noted.

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"At the turn of the 20th century, you have Georges Auguste Escoffier, who, with his friend Ritz, opened the Ritz-Carlton," explains Gillian Gualtieri, a sociologist at Barnard College in New York City.

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

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