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Escoffier

American  
[es-kaw-fyey] / 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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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

The French chef Auguste Escoffier, famous for enshrining the five basic "mother sauces" in French cuisine, raised soups to perfection in the early 20th century, developing refined preparations that remain classics today.

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

At the age of fifteen we made our début together under the great Escoffier.

From General Bramble by Maurois, André

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