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
Escoffier's birthplace, now the Musée Escoffier de l'Art Culinaire
The Savoy Hotel, London
Ma Cuisine (1934)
Haute cuisine
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Haute cuisine or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gou
An instance of the elevated and elaborate presentation standards typical of French haute cuisine
A nouvelle cuisine dish in the style of Jacques Lameloise (a three-star Michelin Guide chef)
Tournedos Rossini with Truffle Madeira Sauce
Veal cutlet Marechale