Auguste Escoffier

 

George Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. he is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Careme, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize elaborate and ornate style. Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession, introducing organized discipline to his kitchens. He started out in his uncle's restaurant in Nice and then moved to Le Petit Rouge in Paris. He stayed there until the war and after returning from the war he married Delphine Daffis and the couple moved to Monte Carlo where he took control of the kitchen at the Grand Hotel.He created many famous dishes such as Peach Melba (in honor of Australian singer, Nellie Melba) and tournedos. He was awarded the Cross of the Legin d'Honeur - the first chef to receive such a high award - and in 1928 was promoted to Officier of the Legion. He died, in Monte Carlo a few days after his wife, Delphine, passed away.