Who are they?

The different colors

Because a chef is nothing without good servicestaff, good products, good apprentices and a good relationship with his clientele and the gastronomes, Disciples Escoffier, have, over the years, set up different colors of scarves to honor and distinguish the different trades.

Definition of the different colors of  Disciples Escoffier' scarves:


Red scarf

Established in 1964 under the presidency of Jean Ducroux.

These are mainly chefs and pastry chefs. But also all the catering trades with a CAP and / or with more than five years of experience in the field.

To date, they represent more than 70% of the members of the Association.

Blue scarf

Established in the early 1990s under the presidency of Henri Ricottier.

These are the personalities who make gastronomy and the Escoffier Spirit shine. We find there the commercial, journalists, institutional partners, political figures or simply the Epicureans and Gastronomes.

Wine scarf

Established in 2012 under the presidency of Régis Marcon.

These are all the Catering and Service trades such as sommeliers, hotel managers, restaurant managers, chefs de rang...

Through his association with César Ritz Auguste Escoffier has valued the restaurant professions throughout his career in addition to his vocation as Chef.

Green scarf

Established in 2007 under the presidency of Jean Pierre Biffi.

These are the talented producers, including farmers, breeders, market gardeners, cheese makers, fish farmers, producers, winegrowers ...

Because Auguste Escoffier has put the product back at the center of the plates. It is the first to highlight the season with a double concern, taste and economy. Inaugurating what we do today to respect our customers and the environment. He creates recipes by stipulating the terroir of products.

Orange scarf

Established in 2014 under the presidency of Régis Marcon.

They are the Young Hopes of the profession.

Transmission is one of the main objectives of Disciples Escoffier. For this fact, promising Young Hopes in the kitchen or in service are given this scarf each year. Whether after participating in a competition or for their actions with the Disciples Escoffier. They thus find themselves under the responsibility of the delegation president for 5 years to help him succeed in his career. If at the end of these five years he has demonstrated his will and professionalism, he will be given the Disciple Escoffier scarf (Red or Wine) and will thus be recognized by his peers as Disciples Escoffier.

President medal and Scarf

Established in the early 2000s under the presidency of Jean Claude Guillon.

They distinguish the chairman of a delegation, so during events or trips, the chairman is recognized as the head of his delegation.

Because the presidents have the responsibility to carry out the objectives and the values ​​of the Mother Association.

Regularly find the portraits of these members on the dedicated page

When a new Disciple is inducted, he then undertakes to respect the Escoffier Spirit by taking this oath:

"I vow to pass, serve and honor the cuisine, its culture and its continuing evolution"

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Association pour la transmission
et l'évolution de la Cuisine