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Escoffier,
a master of the french cuisine always in the modernity

More than eighty years after his death (1935), Auguste Escoffier remains a master of French cuisine that has kept pace with modernity.

As he was a forerunner in all areas of the kitchen whatever he has put in place is still relevant to this day: organization of work in the kitchen, traditional French service, fixed price menu, internationalization, media coverage etc.

The “Guide Culinaire” remains the basic reference of French cuisine and also certain principles that he has enacted in his various works are still relevant in the 21st century, including this one:

“The kitchen will evolve as society evolves, without ceasing to be an art … We must look in ourselves for new ways to leave working methods adapted to the customs and habits of our time”

The news

NEWSLETTER N° 49 – XIth Disciples Escoffier’s International Congress

The 11th International Congress of the Disciples Escoffier has happened in Zurich from the 2nd to the 4th of March […]
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NEWSLETTER N°48

XIth  International Congress in Zürich On the 2nd, 3rd and 4th of March 2018 will take place in Zürich the XIth International Congress. It’s […]
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