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Britannica Singapore > Encyclopedia Categories > Food > Escoffier, (Georges-) Auguste

Escoffier, (Georges-) Auguste

(born Oct. 28, 1846, Villeneuve-Loubet, Fr.—died Feb. 12, 1935, Monte Carlo, Monaco) French chef known for his innovations in haute cuisine. He earned a worldwide reputation as director of the kitchens at the Grand Hotel at Monte Carlo and at César Ritz's Savoy (1890–99) and Carlton (1899–1922) hotels in London. He helped reform by simplifying and refining it and making its preparation more efficient. He wrote (1903), (1934), and other classic works. He is often called the greatest chef of all time.

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