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Born
Born October 28, 1846 in Villeneuve-Loubet, France -
Education
Escoffier started apprenticing under his uncle at the age of 13 -
Career
Given the direction of the kitchen in the newly opened Savoy hotel. -
Career
Carlton Hotel where he built a reputation for Haute Cuisine -
Published
He published the book The Complete Guide to the Art of Modern Cookery. Which listed how to present dishes and the first a la carte menu. -
Period: to
Published
Published a monthly magazine that was called the Notebook of Gourmet. -
Retired
Retired from the Carlton Hotel at the age of 74. -
Honor
Awarded the Legion of Honor -
Honor
Made an officer of the order in 1928 -
Period: to
Auguste Escoffier School of Culinary Arts
Culinary school in Boulder, Co. -
Cotes de Porc a la Flamande, Baked Porkchops with Apples
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Dauphinoise Potatoes Gratin
This is a creamy potato dish. -
Blinis
Mini pancakes that are served with smoked salmon, sour cream, or a spot of caviar. -
