In the late 19th century, Escoffier and Cesar Ritz launched together the Savoy, the Carlton and the Ritz hotels, the first modern luxury hotels in Europe, pioneering unprecedented standards of quality in service and elegant dining.
Escoffier is credited for elevating French Haute Cuisine to new heights, first in Britain, then around the world.
Escoffier revolutionised the way fine dining kitchens were organized, with his “Brigade” division of labour system. He also instilled strict hygiene standards and made the Chefs’ traditional white toques and uniforms into the worldwide industry standard they have become today.
Le Guide Culinaire, Escoffier’s masterpiece, was the book that codified and modernized French haute cuisine. Containing over 5’000 recipes, the “Guide” is now considered a timeless bible for classic French cooking.
“A menu is, first and foremost, a poem”
– Auguste Escoffier 1846-1935
Pioneer of Fine Dining and Luxury Hospitality
In the late 19th century, Escoffier and Cesar Ritz launched together the Savoy, the Carlton and the Ritz hotels, the first modern luxury hotels in Europe, pioneering unprecedented standards of quality in service and elegant dining.
Escoffier is credited for elevating French Haute Cuisine to new heights, first in Britain, then around the world.
Read more
A True Industry Visionary
Escoffier revolutionised the way fine dining kitchens were organized, with his “Brigade” division of labour system. He also instilled strict hygiene standards and made the Chefs’ traditional white toques and uniforms into the worldwide industry standard they have become today.
Read more
Auguste-Escoffier-3A.jpg
Auguste-Escoffier-4A.jpg
Le Guide Culinaire
Le Guide Culinaire, Escoffier’s masterpiece, was the book that codified and modernized French haute cuisine. Containing over 5’000 recipes, the “Guide” is now considered a timeless bible for classic French cooking.
Read more