portrait_accueil

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°52 – 12th International Congress

12th International Congress Disciples Escoffier On March 15th, 16th & 17th 2019 will be held in Bordeaux the 12th International congress. Organised by […]
>> Lire la suite

NEWSLETTER N°51 – Young Talents Escoffier

The Disciples Escoffier always in action ! This month, focus is made on the Young Talents Escoffier selections all around the […]
>> Lire la suite

>> to see more news