The Book That Inspired Gordon Ramsay
I use the title August Escoffier, because I notice my UK audience are fond of typing that name.
Georges Auguste Escoffier was born in Villeneuve and lived from October 1846–February 1935
He began his career in a family restaurant in Nice before moving to the famous Moulin Rouge in Paris in 1865 and ultimately owning his own restaurant in Nice – moving to Monte Carlo where Escoffier ran the kitchen at the Grande Hotel.
It was a chance meeting with Cesar Ritz which was to bring August Escoffier to London – and the Savoy for which he is best known.
Auguste Escoffier’s true legacy is not just in the cuisine but in the systematizing of production of fine dining to allow rapid service of Haute Cuisine – the elements of systematic cooking which were possibly influenced by a short spell in the military.
Escoffiers Guide Culinaire – in english the Escoffier Modern Guide to the art of cookery has become a classic work on french cuisine and is the subject of this website