Georges Auguste Escoffier (French: 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier’s technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. In particular, he codified […]
![Escoffier, César Ritz and the Savoy A Jacques Lameloise (a three-star Michelin Guide chef) nouvelle cuisine presentation](https://i0.wp.com/www.siliconpalms.com/wp-content/uploads/2020/01/Jacques_Lameloise_DSCF6580-777x333.jpg)
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