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The house where he was born is now the Musée de l'Art Culinaire, run by the Foundation Auguste Escoffier. Despite the early promise he showed as an artist, his father took him out of school at the age of twelve to start an apprenticeship in the kitchen of his uncle's restaurant, Le Restaurant Français, in Nice.
Le Guide Culinaire (French pronunciation: [lə ɡid kylinɛːʁ]) is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication.
Saulnier was a chef entremetier [4] and the secretary of the Union des Cuisiniers, Pâtissiers et Glaciers Français de Londres; [5] Gringoire (a pseudonym for Victor Thomas ) was a writer and the editor in chief of Le Carnet d'Épicure (1911-1914), a gastronomic monthly in London under the auspices of Escoffier.
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According to Montgomery-Massingberd and Watkin, "the outstanding success of the Savoy owed everything to the civilized genius of César Ritz and his brilliant chef, Auguste Escoffier, who introduced the English to the subtlety and delicacy of French haute cuisine and invented at the Savoy many celebrated dishes, including Peche Melba and the ...
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