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Escoffier

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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).
Escoffier (French) [ɛskɔfje]
n
(Biographies / Escoffier, (Georges) Auguste (1846-1935) M, French, COOKERY: chef) (Georges) Auguste (ogyst). 1846-1935, French chef at the Savoy Hotel, London (1890-99)
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