Founded over 60 years ago, the global association is named after the legendary French chef Auguste Escoffier
, who is credited with codifying the foundations of contemporary cooking and technique in his 1903 publication A guide to modern cookery, as well as creating kitchen structures that are still used today.
Interestingly, the RitzCoffier at Burgenstock Resort's Palace Hotel pays tribute to Auguste Escoffier
and Cesar Ritz.
To form a solid base of classic cooking techniques, it's good to have copies of Le Guide Culinaire by Auguste Escoffier
, Julia Child's Mastering the Art of French Cooking, and La Technique by Jacques Pepin.
This event, organised by the French Ministry of Foreign Affairs and International Development and chef Alain Ducasse, is inspired by Auguste Escoffier
, who launched the "Diners d'Epicure" (Epicurean Dinners) initiative in 1912: the same menu, on the same day, in several world cities, for as many guests as possible.
It's a riff on the famous Peach Melba, that classic dessert created by the celebrated chef Auguste Escoffier
In 1912, Auguste Escoffier
started Les Diners d'Epicure (Epicurean Diners): one day, one menu, served in cities around the world, to as many guests as possible.
Good France' is organised in honour of the legendary French chef Auguste Escoffier
who is known to have popularised French cuisine a century ago.
It was in 1912 that Auguste Escoffier
, who was known as The Chef of Kings and the King of Chefs, started Les Diners d'Eepicure (Epicurean Diners): one day, one menu, served in cities around the world, to as many guests as possible.
Contract notice for Refurbishment work of fire safety systems of two high schools in the Val d'Oise (95): Auguste Escoffier
School in Eragny / s / Oise; Edmond Rostand school in Saint Ouen l'Aumone
started Les Diners d'[euro][umlaut]picure (Epicurean Diners) in 1912.
Inspired by Auguste Escoffier
, who launched the "DAaAaAeA@ners d'AaAaAeAepic (Epicurean Dinners) initiative - the same menu, the same day, in several world cities and aimed at as many diners as possible - in 1912, GoAaAaAe de France/Good France reproduces that beautiful idea with the desire to involve restaurants all around the world.
The opener focuses on people who affected society through cooking, enterprise and science, including Julia Child, Christopher Columbus, Auguste Escoffier
, Nathan Myhrvold, Hector Boiardi and Howard Moskowitz.