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Escoffier

American  
[es-kaw-fyay] / ɛs kɔˈfjeɪ /

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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See Examples For:

The latter reference was about her training at the Auguste Escoffier School of Culinary Arts, which she juggled with her film and music careers.

From BBC ● Jun. 29, 2026

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

Escoffier, known as "the king of chefs and the chef of kings", had very high standards for soup, claiming "of all the items on the menu, soup is that which exacts the most delicate perfection".

From Salon ● Jun. 5, 2023

Sandra Mullin, an associate commissioner in the health department when Mr. Escoffier was there, said she was dazzled by his eclectic résumé.

From New York Times ● Jun. 25, 2022

He brought over M. Ritz from Monte Carlo to manage the hotel and restaurant, and Escoffier, the greatest chef of the day, to preside over the cuisine.

From All About Coffee by William H. (William Harrison) Ukers

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