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Georges Auguste Escoffier ( 28. října 1846 Villeneuve-Loubet, Francie – 12. února 1935 Monte Carlo, Monako) byl francouzský šéfkuchař, restauratér a gurmán, který položil základy moderní francouzské kuchyně na tradičních recepturách, které vylepšil a modernizoval. Ve světě gastronomie je zapsán jako jedna z ...
Le Guide Culinaire. Le Guide Culinaire ( French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier 's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Georges Auguste Escoffier （ 法语： [ʒɔʁʒ O t ɛSkɔfje] ; 1846年10月28日至1935年2月12日）是法国 厨师 ， 餐馆老板 和烹饪作家，他推广和更新了传统的 法国烹饪 方法。. Escoffier的大部分技术都是基于法国 高级美食 的编码器之一 Marie-AntoineCarême 的技术。. Escoffier的成就 ...
3 de mai. de 2021 · Auguste Escoffier is a world-famous culinary icon, known as the founder of modern cuisine. Learn more about his legacy and the works of his great-grandson, Michel Escoffier.
Auguste Escoffier. Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French chef, restaurateur and writer who updated traditional French cooking methods and made them more popular. He was important in the development of modern French cuisine. A lot of Escoffier's ideas and ways of working were based on Antoine Carême 's.
Georges Auguste Escoffier (ur. 28 października 1846 w Villeneuve-Loubet, zm. 12 lutego 1935 w Monte Carlo) – francuski szef kuchni, reformator klasycznej kuchni francuskiej, autor książek kucharskich.
20 de nov. de 2020 · Georges Auguste Escoffier (1846-1935) was born into a family of chefs and restaurant- owners in Villeneuve-Loubet, near Nice. He left school, aged 13, to work in his uncle’s restaurant in the city. He soon discovered conditions were bad – the kitchen was hot and noisy, and he was bullied by the staff. Perhaps this early experience ...
