Escoffier

Escoffier refers to Auguste Escoffier (1846–1935), a French chef who is widely regarded as a defining figure of modern haute cuisine. Born in Villeneuve-Loubet near Nice, he trained in several kitchens in France before gaining prominence in Paris and at major hotels in Europe. In the 1890s he served as head chef at the Savoy Hotel in London and at the Grand Hotel in Monte Carlo, where he implemented a brigade de cuisine, a hierarchical system that assigned specialized roles such as saucier, poissonnier, rotisseur, and patissier. The brigade system streamlined preparation and service and became a standard in professional kitchens worldwide.

Escoffier’s Le Guide Culinaire, first published in 1903, compiled thousands of recipes and techniques and remains a foundational reference for French cooking. He codified methods, ingredients, and the five mother sauces—béchamel, velouté, espagnole, tomate, and hollandaise—reframing how sauces were taught and served. He also emphasized the use of fresh ingredients, seasonal menus, and systematized kitchen procedures.

Among his celebrated creations are Peach Melba, created for the soprano Nellie Melba, and Tournedos Rossini. His work helped shape modern restaurant culture, from menu planning and service pacing to staff training and culinary documentation. Escoffier died in Monte Carlo, Monaco, in 1935. His legacy endures in professional kitchens and in the standard reference texts that guide French cuisine.