Escoffier

[ es-kaw-fyey ]

noun

1. Georges Au·guste [zhawrzh, oh-, gyst], 1846–1935, French chef and author of cookbooks.

Escoffier

/ ɛskɔfje /

noun

1. Escoffier(Georges) Auguste18461935MFrenchCOOKERY: chef ( Georges ) Auguste (oɡyst). 1846–1935, French chef at the Savoy Hotel, London (1890–99)

Example Sentences

The condiment, made from the emulsification of eggs, oil, and an acidic liquid such as vinegar, was crowned by Auguste Escoffier in 1912 as the mother of French cold sauces—the culinary equivalent of being consecrated by the Pope.

From Salon

The condiment, made from the emulsification of eggs, oil, and an acidic liquid such as vinegar, was crowned by Auguste Escoffier in 1912 as the mother of French cold sauces—the culinary equivalent of being consecrated by the Pope.

From Salon

At the pivotal moment in culinary history depicted in the film — when the ideas of the chef Antonin Carême gave way to the modernist impulses of Auguste Escoffier — sauces tended to be thicker than they are today, he noted.

From New York Times

"At the turn of the 20th century, you have Georges Auguste Escoffier, who, with his friend Ritz, opened the Ritz-Carlton," explains Gillian Gualtieri, a sociologist at Barnard College in New York City.

From Salon

To this day, the techniques and even the language developed by Escoffier are taught in culinary schools across the world.

From Salon