Auguste Escoffier

The famous Chef, restaurateur and French culinary author Auguste Escoffier has had a key role into the French gastronomy. He followed a master Chef “Marie-Antoine Carême”, who developed a sauce classification to optimize their use according to its color and texture, depending they are served hot or cold.

“The King of Chefs” has modernized and changed the cooking style of Marie-Antoine Carême by removing the flour from the sauces and replacing it by the stocks. He has been the first Chef to receive the French Legion d’Honneur.