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”
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