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Escoffier

   Also found in: Wikipedia 0.05 sec.
Es·cof·fier  (s-kô-fy), Auguste 1846-1935.
French chef of grand hotels, such as the Savoy and Carlton in London. He wrote several cookery books, including Le Guide Culinaire (1903).
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If you asked me to make a menu of classic Escoffier dishes, they would all be delicious and technically perfect, but they would all be brown and red, with maybe a little green," says Will Goldfarb, executive chef and partner at New York's Room 4 Dessert.
A study in color by Art Culinaire
Created in 1977 by Ginette Escoffier, "Danse a Aix" was formed by a group of individuals eager to see dance proliferate in their city.
Aix and pains on the French dance scene by Bauer-Prevost, Karyn / Dance Magazine
The culinary legend Escoffier preferred to use Moro orange juice in sauces and beverages to capitalize on both its flavor and its dramatic appearance.
Exotic produce 101 by Berkoff, Nancy / Vegetarian Journal
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