Good food is the foundation of genuine happiness.
Auguste Escoffier (born October 28, 1846) was the master of classical French cooking, earning a worldwide reputation as the kitchen director at London’s Savoy Hotel and Carlton Hotel. He was an advocate for streamlining the organization of professional kitchens, using seasonal ingredients, and doing away with elaborate garnishes. His books include the seminal Le Guide Culinaire, Le Livre des Menus, Ma Cuisine, and his memoir, Souvenirs Inédits. In recognition of his lifetime of culinary service, he was awarded the Legion of Honour in 1920.
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