Auguste Escoffier and the Codification of Classical French Cuisine (1870-1920)

1. Escoffier begins army-kitchen leadership in war

   Jul 1, 1870Labels: Auguste Escoffier, Army of

   • Escoffier Museum
   • Wikipedia
   • CooksInfo

2. Return to civilian cooking after war captivity

   Apr 1, 1871Labels: Auguste Escoffier

   • CooksInfo
   • Wikipedia

3. Opens Le Faisan d'Or in Cannes

   Jan 1, 1878Labels: Le Faisan, Cannes

   • Wikipedia
   • Disciples

4. Takes charge at Grand Hôtel, Monte Carlo

   Jan 1, 1884Labels: Grand H, C sar

   • Wikipedia
   • Disciples

5. Ritz and Escoffier lead Savoy Hotel kitchens

   Jan 1, 1890Labels: Savoy Hotel, Auguste Escoffier

   • Wikipedia
   • Ritz

6. Creates early Peach Melba at the Savoy

   Jan 1, 1893Labels: P che, Nellie Melba

   • HistoricHotels
   • PBS Food
   • Wiki FR

7. Dismissed from the Savoy amid misconduct claims

   Mar 8, 1898Labels: Savoy Hotel, Ritz and

   • Wikipedia
   • HotelOnline
   • ScienceDirect

8. Helps launch the Ritz Paris hotel

   Jun 1, 1898Labels: Ritz Paris, C sar

   • RitzParis
   • Ritz

9. Becomes head chef at London’s Carlton Hotel

   Jan 1, 1899Labels: Carlton Hotel, Auguste Escoffier

   • Carlton
   • Ritz

10. Publishes Le Guide Culinaire to codify cuisine

    Jan 1, 1903Labels: Le Guide, Auguste Escoffier

    • Guide
    • Wiki FR

11. English Guide to Modern Cookery expands influence

    May 1, 1907Labels: A Guide, Le Guide

    • Gutenberg
    • Guide

12. Le Carnet d’Épicure promotes French dining culture

    Jan 1, 1911Labels: Le Carnet, Auguste Escoffier

    • Disciples CH
    • Repertoire

13. Founds Ligue des Gourmands and launches Dîners

    Feb 1, 1912Labels: Ligue des, D ners

    • Ligue
    • Disciples CH

14. Publishes Le Livre des Menus as a companion volume

    Apr 1, 1912Labels: Le Livre, Auguste Escoffier

    • Gallica
    • Bauman

15. Retires, cementing a codified classical legacy

    Jan 1, 1920Labels: Auguste Escoffier

    • Escoffier Museum
    • Carlton