History

France has always been an example of perfection in the art of gastronomy among European nations. In today's world, French cuisine remains one of the most famous. Restaurants serving true French cuisine are the most exquisite and visited. Mental opinion of French is that gastronomy is the art of a special kind, and one who has fully mastered is a real poet and artist. Georges Auguste Escoffier was a prominent French gastrologist, who was a French chef, restaurateur, critic, culinary writer and popularizer of traditional French cuisine, and a founder of the catering restaurant "Komilfo" (Fr. “comme il faut”, which means “the right way”).

Georges Auguste Escoffier was born in 1846 in the small town of Villeneuve-Loubet. The gastrologist became famous because throughout all life he developed and modernize the idea of "high cuisine” generated by Marie-Antoine Careme. After him, Georges Auguste Escoffier was awarded with the title of “the king of chefs and the chef of kings”. Furthermore, Escoffier worked on improving technological processes of cooking. Thus, Georges Auguste Escoffier’s purpose was the introduction of the conveying method in the kitchen and the division of kitchen personnel into separate teams, each of which should be controlled by its chef de partie. The gastronomist also introduced a new "Russian" way to serve dishes (Fr. “service à la russe”), in which dishes are served not all at once, but in the order they come in the menu. Escoffier’s book “Culinary Guide” (Fr. “Le Guide Culinaire”) is popular until now as a collection of recipes, as well as a textbook of culinary art.

How it all began?

At the age of 13 years, Georges Auguste Escoffier started to work as a scullion in the restaurant Le Restaurant Français in Nice, which was owned by his uncle. There he took the secrets of Russian cuisine from a Russian chef hired by his uncle, whose lessons Escoffier appreciated all his life. At the age of 17 years he was promoted to a senior assistant chef and in starting from the following year he worked in various restaurants in Nice.

At the age of 19 years, Georges Auguste Escoffier went to work in the restaurant Le Petit Moulin Rouge in Paris, where became a chef some time later. During that period, he achieved perfection in the art of making sauces by systematizing and upgrading the technology, and he created his famous sauce Éclatant.

In 1890, Escoffier moved to London and lived there for several years, doing promotion of French cuisine. During that time, Escoffier created a number of famous dishes, including “Peach Melba” dessert (Pêche Melba), named after the Australian singer Nellie Melba, “Tournedos Rossini” (Tournedos Rossini) in honor of the Italian composer, and “Nymphs’ Wings” (Cuisses de Nymphes à l'Aurore), which in fact were the frog legs.

He was implementing bright gastronomic ideas and organized banquets for famous people of his time, which were unsurpassed in beauty and dishes taste. Georges Auguste Escoffier’s Restaurant was invited to different countries of the world, where he created the unforgettable celebrations for kings, princes, dukes and other titled persons. According to one legend, Kaiser Wilhelm II once told him: "I am the Emperor of Germany, but you are the emperor of chefs".

Fill out this form and we will contact you within 15 minutes:

Fill the form

If you have sent a request during business hours, we will contact you the next 15 minutes. If not - it does not matter, we still get back to you on the next business day!

Our working hours are from 10am to 7pm
Monday through Friday.

If you have sent a request during business hours, we will contact you the next 15 minutes. If not - it does not matter, we still get back to you on the next business day!

Our working hours are from 10am to 7pm
Monday through Friday.