Auguste Escoffier
Auguste Escoffier was a renowned French chef, restaurateur, and culinary writer, often referred to as the 'king of chefs and chef of kings.' He revolutionized French cuisine in the late 19th and early 20th centuries, establishing the foundations of modern culinary practices. Escoffier served illustrious figures including royalty and was known for his innovations in kitchen organization and menu design. He spent significant time in London, notably at the Savoy Hotel and the Carlton Hotel, before later representing French culinary art in the United States, where he gained widespread acclaim.
Born on Aug 28, 1846 (179 years old)
Global Media Ratings
Countries Mentioned
| Country | Mentions | Sentiment | Dominance | + Persistence | x Population | = Reach | x GDP (millions) | = Power |
|---|---|---|---|---|---|---|---|---|
| France | 1 | 9.00 | 0.09% | +0% | 65,273,511 | 59,665 | $2,700,000 | 2,468$ |
| Totals | 1 | 65,273,511 | 59,665 | $2,700,000 | 2,468$ |
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
France:
Auguste Escoffier is considered a culinary authority who praised the rotisserie method of cooking.
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France:
Auguste Escoffier co-created the Ritz Paris in 1898 and is known for codifying French cuisine.
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Switzerland:
Auguste Escoffier is quoted for his belief that good food is the foundation of true happiness.
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Peru:
Auguste Escoffier is considered the heir to Carême and formalized French cooking methods.
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Uruguay:
Auguste Escoffier is considered the heir to Carême's culinary legacy.
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Spain:
Auguste Escoffier is mentioned as a significant figure in the history of French cuisine.
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Spain:
Auguste Escoffier was the chef who opened the Ritz hotel alongside Cesar Ritz.
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Australia:
Auguste Escoffier recommends beef, and the necks, wings and gizzards of unspecified fowl for pot-au-feu.
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Latvia:
Auguste Escoffier popularized Coq au vin in his menus, giving it gastronomic prestige.
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Greece:
Auguste Escoffier was a renowned chef who served royalty and was instrumental in popularizing French cuisine in the United States.
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