Unlike his predecessors, Auguste Escoffier cooked for the public. Not in private for royalty and high society as was the case with Antoine Careme. And to a lesser extent La Varenne. But building on the foundations that La Varenne and Careme laid, Escoffier donated the final refinements to French cuisine as we know it today.
Escoffier’s career began at the age of thirteen in his uncle’s restaurant in Nice. Here he did not receive favors as the chief’s nephew. And as a result, he benefited from arduous learning that he would later appreciate and of course take advantage of.
The opportunity to build what would become one of the highest-profile careers in the history of French cuisine came when his talent caught the eye of a Parisian restaurant, who invited Escoffier to join his team. After three years, Escoffier, at the age of twenty-one, became head chef at Le Petite Moulin Rouge. One of the best restaurants in Paris.
Escoffier’s next “career move” was not one of his choice. At the beginning of the Franco-Prussian war in 1870, he was called to serve at the stove. Although to some chefs this might have seemed like a step on the ladder of culinary advancement, it inspired Escoffier to study techniques for canning meats, vegetables and sauces. As the military, they needed food that was well preserved.
After the war, Escoffier returned to Paris and his position as head chef at Le Petite Moulin Rouge remained until 1878. Subsequently, he held several similar high-profile positions in Paris, Monte Carlo and Switzerland. It was in Lucerne that Escoffier met a former hotel valet who was to further his career. Cesar Ritz.
Basically the Ritz had the hotels. And in each one, Escoffier directed the cooking show. At the Ritz in Paris. At the Savoy and Carleton in London. Where clients included luminaries like the Prince of Wales. It was here also that Escoffier would create a new dessert in honor of Australian singer Nellie Melba. A trifle called: “Peach Melba”.
During his twenty years at the Carleton stove, Escoffier created some of his most famous dishes. Among them, “Chaud-Froid Jeanette” and “Cuisses de Nymphe Aurore”, a plate of frog legs named after the Prince of Wales.
It was during this time that Escoffier would further refine the contributions of Careme and La Varenne. Simplifying the complex approach to Careme’s cuisine and ditching excessive garnishes, heavy sauces and elaborate preparations.
In addition to streamlining and simplifying French cuisine, Escoffier also instituted similar reforms in the kitchen itself. A better level of work was his first achievement. Obviously attracting a better quality of help in the kitchen. Swearing and alcohol were prohibited. Hygiene standards were increased. And the French chef introduced the current “brigade” system. Where each chef is responsible for a certain section of the kitchen.
When Ritz had a nervous breakdown in 1901 and their association effectively ended, Escoffier turned his attention to recording his recipes and techniques. Produced five books. His first “Le Guide Culinaire” quickly began, and is still today, the Chef’s “Bible”.
Although he had planned to retire in 1919, the year he turned 73, Escoffier was persuaded by the widow of his former boss at Le Petite Moulin Rouge to help run the Hotel Hermitage in Monte Carlo. Later, this aging but obviously inhalable dynamo also helped develop the Hotel Riviera there.
In addition to his books and cooking for the privileged, Escoffier also organized programs to feed the hungry and provide financial assistance to retired chefs.
Auguste Escoffier, the simple peasant from Villeneuve-Loubet who became the world’s second famous chef (after Careme) died in Monte Carlo in 1935, at the age of 89. Leaving a legacy of 10,000 recipes, five books and constant inspiration for all. who appreciate French cuisine.
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