explain the role of chef escoffier in culinary history
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Auguste Escoffier, in full Georges-Auguste Escoffier, (born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935, Monte-Carlo, Monaco), French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and ...
Answer:
Auguste escofficer,in full georges-Auguste escoofficer,(born in October 28,1846,Villeneuve -Loubet,France -died February 12 ,1935,Monte-Carlo,Monaco),French culinary artist known as the king of chefs and the chef of kings who earned a worldwide reputation as director of the kitchens at the savoy Hotel (1890,99) and afterwards at the Carlton Hotel both in London his name is synonymous with classical French cuisine (see grande cuisine)