Escoffier

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Georges-Auguste Escoffier (1847–1935), the greatest chef of his time, is still revered by chefs and gourmets as the father of twentieth-century cookery. His two main contributions were (1) the simplification of classical cuisine and the classical menu, and (2) the reorganization of the kitchen.

Escoffier rejected what he called the “general confusion” of the old menus, in which sheer quantity seemed to be the most important factor. Instead, he called for order and diversity and emphasized the careful selection of one or two dishes per course, dishes that followed one another harmoniously and delighted the taste with their delicacy and simplicity.