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Georges Auguste Escoffier ( 28 de Outubro de 1846 – 12 de Fevereiro de 1935) foi um chef francês, restaurateur e escritor que popularizou e renovou os métodos tradicionais da culinária francesa. Bastante popular entre chefs e gourmands, ele foi um dos mais importantes expoentes no desenvolvimento da chamada Cozinha Francesa Moderna.
Georges Auguste Escoffier (French: [ʒɔʁʒ oɡyst ɛskɔfje]; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods.
Auguste Escoffier (1846-1935) era um chef francês do século XIX, responsável por projetar um sistema prático que dava aos restaurantes uma reviravolta de 180 graus. Sua inovação transformou os restaurantes em espaços agradáveis, eficientes, saudáveis e produtivos.
Auguste Escoffier was a French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel, both in London. His name is synonymous with classical French cuisine.
30 de mar. de 2023 · Key Takeaways. Revolutionized French cuisine through simplification and modernization. Created the Brigade de Cuisine, a hierarchical kitchen structure. Authored “Le Guide Culinaire,” a definitive French cookbook. Collaborated with César Ritz in the luxury hotel industry. Promoted professionalism and respectability in the culinary field.
Quem foi Auguste Escoffier? Auguste Escoffier foi um chef francês, considerado o pai da gastronomia moderna. Ele é creditado por popularizar a cozinha francesa e criar muitos pratos clássicos que ainda são servidos em restaurantes de todo o mundo.
12 de mai. de 2020 · Georges-Auguste Escoffier was born in 1846 in the French village of Villeneuve-Loubet, just outside of Nice. Growing up, he had a passion for art, but his talent for cooking was noticed when he began an apprenticeship at his uncle’s restaurant in Nice at the age of 12.
