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escoffier
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The answer ESCOFFIER has 5 possible clue(s) in existing crosswords.
Searching in Word Games ...
The word ESCOFFIER is NOT valid in any word game. (Sorry, you cannot play ESCOFFIER in Scrabble, Words With Friends etc)
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Definitions of escoffier in various dictionaries:
ESCOFFIER - Georges Auguste Escoffier (French: [ yst skfje]; 28 October 1846 12 February 1935) was a French chef, restaurateur and culinary writer who populariz...
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Keep reading for additional results and analysis below.
| Possible Crossword Clues |
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| pioneering French chef |
| Famous chef offering English food that is right |
| Chef with food that is eaten by the Queen |
| Chef offering European food that is right |
| Last Seen in these Crosswords & Puzzles |
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| Jan 12 2018 The Times - Cryptic |
| Mar 24 2017 7 Little Words Daily Puzzle |
| Mar 24 2017 7 Little Words Daily Puzzle |
| Apr 22 2009 The Telegraph - Toughie |
| Nov 23 2007 The Times - Cryptic |
| Possible Jeopardy Clues |
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| Peach melba was one of the creations of this famous French chef |
| This Frenchman who created the peach melba was known as "the king of chefs & the chef of kings" |
| Escoffier description |
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Georges Auguste Escoffier (French: [ yst skfje]; 28 October 1846 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"though this had also been previously said of Carême), Escoffier was France's preeminent chef in the early part of the 20th century. * Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his guests. * Escoffier published Le Guide Culinaire, which is still used as a major r |