Definition: Auguste Escoffier

His robust health and hearty appetite were well known and allowed him to continue his activities into old age. However, on 27 January 1935, his wife died, and he was admitted to hospital, leaving only to breathe his last on 12 February 1935 at the age of 89. His written work remains a basic reference for professionals, notably "Le guide culinaire" (with Philéas Gilbert and Émile Fétu in 1903), "Le livre des menus" (1912) and "Macuisine" (1934). He also created a magazine entitled Les Carnets d'Épicure. Aware of the social problems of his time, he fought throughout his life to help chefs in difficulty and their families, and in 1910 he published Projet d'Assistance Mutuelle pour l'Extinction du Paupérisme (Mutual Assistance Project for the Eradication of Poverty). Auguste Escoffier also authored numerous recipes, including "Chaud-froid Jeannette" (in memory of a ship caught in the polar ice), "Cuisses de nymphe aurore" (frog legs) for the Prince of Wales, as well as "Salade Réjane" and "Mignonnettes de caille Rachel" (in homage to two great actresses). He is also known for creating "Peach Melba" in 1893 to thank Madame Melba for the pleasure he had in hearing her voice at Covent Garden Opera. His birthplace was converted into a culinary museum in 1966 on the initiative of one of his former kitchen assistants, Joseph Donon. Not only was he a creator, but he also reformed working methods in the kitchen by streamlining the distribution of tasks among the brigade and ensuring the chef's image was clean, meticulous, non-drinking, non-smoking and non-shouting. He also challenged certain traditional recipes, particularly in the area of sauces.