Auguste Escoffier

By JoshuaC1
  • Born

    Born

    Born October 28, 1846 in Villeneuve-Loubet, France

  • Education

    Escoffier started apprenticing under his uncle at the age of 13

  • Career

    Given the direction of the kitchen in the newly opened Savoy hotel.

  • Career

    Carlton Hotel where he built a reputation for Haute Cuisine

  • Published

    He published the book The Complete Guide to the Art of Modern Cookery. Which listed how to present dishes and the first a la carte menu.
  • Period: to

    Published

    Published a monthly magazine that was called the Notebook of Gourmet.
  • Retired

    Retired

    Retired from the Carlton Hotel at the age of 74.
  • Honor

    Honor

    Awarded the Legion of Honor

  • Honor

    Made an officer of the order in 1928
  • Period: to

    Auguste Escoffier School of Culinary Arts

    Culinary school in Boulder, Co.
  • Cotes de Porc a la Flamande, Baked Porkchops with Apples

    Cotes de Porc a la Flamande, Baked Porkchops with Apples

  • Dauphinoise Potatoes Gratin

    Dauphinoise Potatoes Gratin

    This is a creamy potato dish.
  • Blinis

    Blinis

    Mini pancakes that are served with smoked salmon, sour cream, or a spot of caviar.

  • Video

    https://www.youtube.com/watch?v=leamWS368L8