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 (ĕs-kô-fyā′), 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).


(French ɛskɔfje)
(Biography) (Georges) Auguste (oɡyst). 1846–1935, French chef at the Savoy Hotel, London (1890–99)


(ɛs kɔˈfyeɪ)

Georges Auguste, 1846–1935, French chef and author of cookbooks.
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Escoffier Online, in affiliation with the Escoffier Foundation of France, delivers the finest culinary education via the web, with a curriculum designed by world-renowned chefs to help students quickly develop real-world kitchen credentials in the privacy of their own homes.
The two-kilogram, tunnel-boned piece of lamb was rolled and slow-roasted at 130 degrees for 90 minutes, and served with a garnish of stuffed artichokes from the original recipe by Auguste Escoffier.
Favorite cookbook: ``Le Guide Culinaire,'' by Auguste Escoffier for French cooking; and ``The Kitchen Garden Cookbook,'' by Sylvia Thompson.
Triumph to Develop Auguste Escoffier School of Culinary Arts, Keep Local Focus
Or perhaps it's just another of those names the great Escoffier thought up, along with "consommA Celestine" and the "cardinal's sauce".
QA couple of my favourite French cookbooks refer to someone called Escoffier.
Favorite cookbook: One by Georges Auguste Escoffier, famous French chef, and ``LaRousse Gastronomique.
Plans to Develop First Auguste Escoffier School of Culinary Arts
As he dropped the names of famous gastronomic figures such as Brillat-Savarin and Escoffier, I wondered if this could be the self-same Melvyn Bragg who I'd see in the thoroughly-disgusting (and now shut) Venus Kebab House in Charlotte Street?
Gary Rhodes, David Nicholls, Andrew Fairlie, Brian Turner and members of the prominent Roux family will decide who is to be crowned Roux Scholar 2008 after the finalists have prepared either a classic Escoffier or Roux brothers dish to imitate.
May 13, 2013 /PRNewswire/ -- The Auguste Escoffier Schools of Culinary Arts will award $30,000 in scholarships to the winners of the "The Next Escoffier Student" short film competition.
What dish was created by the famous chef Escoffier in honour of an equally famous opera singer?