Souvenirs culinaires

Surnamed, like Carême, "the king of chefs, the chef of kings," Auguste Escoffier (1846-1935) is the father of French cuisine. He invented the concept of a "brigade": the different parts of a kitchen each have a chef at their side, who has a first and several chefs under his command. This requires an organization of the kitchen, with specific recipes that combine tradition and originality. Even in times of great pressure, this system allows Escoffier to remain "always supremely calm." In 1883, the chef met César Ritz, and the duo revolutionized cuisine and the hotel trade at the Savoy, the Ritz, and then the Carlton in London: this marked the birth of the "modern palaces." Auguste Escoffier left behind souvenirs and notes long since forgotten, which were assembled by his son, Paul, upon his death in 1935. A classic autobiographical review of the major stages of a career as a reformed chef, these culinary souvenirs also contain recipes, menus, and reminiscences about food and ingredients. A text of life and cuisine that gives a glimpse of the dining room as well as the behind-the-scenes of a palace, emphasizing the modern and humanist ideas of a chef who is also a philanthropist.