French chef and author (born 1846)

Auguste Escoffier

Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularised 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; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.

Born

1846

October 28

Died

1935

Era

1840s

Country

About

Auguste, in brief

Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularised 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; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century.

Source: Wikipedia · CC BY-SA 4.0

Life timeline

Key dates

  1. 1846 Born
  2. 1935 Died

Also on October 28

What else happened on this day, through history

See all of October 28 →

The world in 1935

When Auguste departed

Read the year 1935 →

Same-day contemporaries

Also born on October 28

See everything on October 28 →

Same-year contemporaries

Also born in 1846

Keep going

More to explore