Auguste Escoffier
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Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A
Escoffier in 1914
The Savoy Hotel, London
Ma Cuisine (1934)
French mother sauces
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In French cuisine, the mother sauces, also known as greater sauces, are a group of sauces upon which many other sauces—"daughter sauces" or lesser sauces—are based. Different classifications of mother
Auguste Escoffier
…cuisine; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—also previously said of Carême), Escoffier…
2021 Sos beszamelowy
Sauce Spagnole 09
Fresh Tomato Sauce
Velouté de mousseron