George August Escoffier Essay Example

Escoffier moved to the Ritz Hotel in Paris and later opened the Carlton Hotel in London, where he remained for twenty years. It was during his tenure at the Carlton Hotel that Escoffier created some of his most renowned dishes such as Peche Melba, Chaud-Froid Jeannette, and Tournedos Rossini (Simon, 2001). In 1903, Cesar Ritz's nervous breakdown resulted in the dissolution of their partnership.

During this period, Escoffier started publishing his culinary works. In 1903, he released his first publication called Le Guide Culinaire. This book included over 5,000 recipes and garnish preparations. In addition to that, Escoffier authored Le Livre Des Menus and Ma Cuisine in 1934. At the age of 73 in 1920, Escoffier returned to Monte Carlo with his wife intending to retire. However, he remained engaged in different projects like offering support and guidance for the development of another casino in Upper Monte Carlo.

At the age of 89, in 1935, Escoffier passed away shortly after his wife's death. He is famous for revolutionizing and modernizing menus, codifying cooking techniques, and organizing professional kitchens (Simon, 2001). In 1998, I discovered Escoffier when I opened Bouchon Bistro Lyonnais. My private chef, Thierry Aubert, presented me with a copy of Saveur Magazine containing an article titled "The Bouchons of Lyon." Together, we journeyed to Lyon to collect menus from various bouchons in Old Lyon.

On my trip, I bought multiple cook books, one being Le Guide Culinaire. This book provided the majority of the recipes for Bouchon's initial menu. Traditional French cuisine has always captivated me, and this book has served as my guiding principle for years. It is within the pages of this book where

I discovered the concept of using ingredients and sauces in multiple ways. Even now, I still reference this book for recipes and as a study aid (Kaufmann, 2001).