Georges Auguste Escoffier ' onMouseout='HidePop("90965")' href="http://www.absoluteastronomy.com/topics/Villeneuve-Loubet">Villeneuve-Loubet
Villeneuve-Loubet It lies between Cagnes-sur-Mer and Antibes, at the mouth of the Loup River.It was created by the joining two old villages: the old village of Villeneuve inland and the village of Loubet on the shore of the Mediterranean Sea...
,
Alpes-MaritimesAlpes-Maritimes is a department in the extreme southeast corner of France.- History : was created by Octavian as a Roman military district in 14 BC, and became a full Roman province in the middle of the 1st century with its capital first at Cemenelum and subsequently at Embrun...
– 12 February 1935) was a French
chefA chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
,
restaurateurA restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.-Etymology:The word...
and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern
French cuisineFrench cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French
haute cuisineHaute cuisine or grande cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.The 17th century chef and writer La Varenne...
, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Referred to by the French press as
roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century.
Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected
professionA profession is a vocation founded upon specialized educational training, the purpose of which is to supply disinterested counsel and service to others, for a direct and definite compensation, wholly apart from expectation of other business gain....
by introducing organized discipline to his kitchens. He organized his kitchens by the
brigade de cuisine systemBrigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.The concept was developed by Georges Auguste Escoffier...
, with each section run by a
chef de partie.
Escoffier published
Le Guide CulinaireGeorges Auguste Escoffier's Le Guide culinaire, pronounced , is a pivotal book in the history of European haute cuisine, being Escoffier's largely successful attempt to codify and streamline the common French restaurant food of the day. The first edition was printed in 1903 in French. It was...
, which is still used as a major reference work, both in the form of a
cookbookA cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.
Professional history
In 1897,
César RitzCésar Ritz was a Swiss hotelier and founder of several hotels, most famously the Hôtel Ritz, in Paris and The Ritz Hotel in London...
and Escoffier were both dismissed from the
Savoy HotelThe Savoy Hotel is a hotel located on the Strand, in the City of Westminster in central London. Built by impresario Richard D'Oyly Carte with profits from his Gilbert and Sullivan operas, the hotel opened on 6 August 1889. It was the first in the Savoy group of hotels and restaurants owned by...
. Ritz and Escoffier were implicated in the disappearance of more than £3400 of wine and spirits, and Escoffier had been receiving gifts from the Savoy's suppliers. By this time, however, Ritz and his colleagues were already on the point of commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the
Paris RitzThe Hôtel Ritz is a grand palatial hotel in the heart of Paris, the 1st arrondissement. It overlooks the octagonal border of the Place Vendôme at number 15...
(1898), and then at the new
Carlton HotelThe Carlton Hotel, London was a luxury hotel that operated from 1899 to 1940. It was designed by the architect C. J. Phipps as part of a larger development that included the rebuilding of Her Majesty's Theatre, which is adjacent to the hotel site. The Carlton was originally run by the Swiss...
in London (1899), which soon drew much of the high-society clientele away from the Savoy. In addition to the
haute cuisine offered at luncheon and dinner, tea at the Ritz became a fashionable institution in Paris, and later in London, though it caused Escoffier real distress: "How can one eat jam, cakes and pastries, and enjoy a dinner – the king of meals – an hour or two later? How can one appreciate the food, the cooking or the wines?"
In 1913, Escoffier met Kaiser Wilhelm II on board the
SS ImperatorSS Imperator was an ocean liner built for the Hamburg Amerikanische Packetfahrt Actien Gesellschaft launched in 1912. She was the first of a trio of successively larger Hamburg America ships that included and built by the line for transatlantic passenger service...
, one of the largest ocean liners of the Hamburg-Amerika Line. The culinary experience on board the
Imperator was overseen by Ritz-Carlton, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London. Escoffier was charged with supervising the kitchens on board the
Imperator during the Kaiser's visit to France. One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named
fraises Imperator by Escoffier for the occasion. The Kaiser was so impressed that he insisted on meeting Escoffier after breakfast the next day, where, as legend has it, he told Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." This was quoted frequently in the press, further establishing Escoffier's reputation as France's pre-eminent chef.
Ritz gradually moved into retirement after opening The Ritz Hotel in 1906, leaving Escoffier as the figurehead of the Carlton until his own retirement in 1920. He continued to run the kitchens through World War I, in which his younger son was killed in active service. Recalling these years,
The TimesThe Times is a British daily national newspaper, first published in London in 1785 under the title The Daily Universal Register . The Times and its sister paper The Sunday Times are published by Times Newspapers Limited, a subsidiary since 1981 of News International...
said, "Colour meant so much to Escoffier, and a memory arises of a feast at the Carlton for which the table decorations were white and pink roses, with silvery leaves – the background for a dinner all white and pink,
BorschtBorscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color...
striking the deepest note,
Filets de poulet à la Paprika coming next, and the
Agneau de lait forming the high note."
Death
Escoffier died on 12 February 1935, at the age of 88 in
Monte CarloMonte Carlo is an administrative area of the Principality of Monaco....
, a few days after the death of his wife.
Publications
- Le Traité sur L'art de Travailler les Fleurs en Cire (Treatise on the Art of Working with Wax Flowers) (1886)
- Le Guide Culinaire
Georges Auguste Escoffier's Le Guide culinaire, pronounced , is a pivotal book in the history of European haute cuisine, being Escoffier's largely successful attempt to codify and streamline the common French restaurant food of the day. The first edition was printed in 1903 in French. It was...
(1903)
- Les Fleurs en Cire (new edition, 1910)
- Le Carnet d'Epicure (A Gourmet's Notebook) monthly magazine published from 1911 to 1914.
- Le Livre des Menus (Recipe Book) (1912)
- L'Aide-memoire Culinaire (1919)
- Le Riz (Rice) (1927)
- La Morue (Cod) (1929)
- Ma Cuisine (1934)
- 2000 French Recipes (1965, Translated to English by Marion Howells) ISBN 1-85051-694-4
- Memories of My Life (1996, from his own life souvenirs published by his grandson in 1985 and translated into English by L. Escoffier, his great granddaughter in-law), ISBN 0-471-28803-9
- Les Tresors Culinaires de la France (2002, collected by L. Escoffier from the original Carnet d'Epicure)
Further reading
- Kelby, N. M. White Truffles in Winter (2011) ISBN 978-0-393-07999-9
- Chastonay, Adalbert. Cesar Ritz: Life and Work (1997) ISBN 3-907816-60-9.
- Escoffier, Georges-Auguste. Memories of My Life (1997) ISBN 0-442-02396-0.
- Shaw, Timothy. The World of Escoffier. (1994) ISBN 0-86565-956-7.