Escoffier

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Es·cof·fier

 (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).

Escoffier

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

Es•cof•fier

(ɛs kɔˈfyeɪ)

n.
Georges Auguste, 1846–1935, French chef and author of cookbooks.
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References in periodicals archive ?
When Georges-Auguste Escoffier wrote his venerable work, Le Guide Culinaire, in the early twentieth century, he devoted relatively little space to the subject of salads.