Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who...
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Poivrade) Poivrade Maigre (Leaner Poivrade) Marinade The pioneering chef Auguste Escoffier is credited with establishing the importance of Espagnole, Velouté...
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Chateaubriand (dish) (section Escoffier)
While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand....
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Auguste Escoffier School of Culinary Arts is a private culinary school with campuses in Boulder, Colorado, Austin, Texas, and online. The school offers...
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vanilla ice cream. It was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honour the Australian soprano Nellie...
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Hôtel Ritz Paris (section Ritz-Escoffier School)
the Swiss hotelier César Ritz in collaboration with the French chef Auguste Escoffier. The hotel was constructed behind the façade of an eighteenth-century...
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of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine...
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stock. The basic recipe for demi-glace is provided by the French chef Auguste Escoffier, who is often considered to have refined the method of French cooking...
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It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel...
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staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities...
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