Good food is the foundation of genuine happiness.

Auguste Escoffier

Auguste Escoffier (born October 28, 1846) was the master of classical French cooking, earning a worldwide reputation as the kitchen director at London’s Savoy Hotel and Carlton Hotel. He was an advocate for streamlining the organization of professional kitchens, using seasonal ingredients, and doing away with elaborate garnishes. His books include the seminal Le Guide Culinaire, Le Livre des Menus, Ma Cuisine, and his memoir, Souvenirs Inédits. In recognition of his lifetime of culinary service, he was awarded the Legion of Honour in 1920.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s