Auguste Escoffier Hand Numbered Limited Edition Print on Paper :"Buffet Froid"
Title: Buffet Froid
Dimensions (W x H ): Paper Size: 40 x 60 cm | Image Size: 40 x 60 cm
Edition | Medium: Each print is hand numbered, accompanied by a certificate signed by the Master Printer and is numbered to match the print. The editions are limited to 1880 copies. |
This Gouttelette print on paper is published with light-fast inks to BS1006 Standard onto acid-free calcium carbonate buffered stock, mould-made from 100% cotton and sourced from environmentally conscious paper suppliers. This product is exclusive to Rosenstiels.
About the Art: Superior Edition
About the Artist:
George Auguste Escoffier was born in 1846 and is perhaps the most highly regarded chef of all time. Not only did he cook; he was also a restaurateur and culinary writer, and he was principally responsible for popularising and updating traditional French cooking methods, as well as being a leader in the development of modern French cuisine.
Escoffier’s technique was inspired by Antoine Carême, but Carême’s ornate, extravagant style was simplified and modernised by his successor. Escoffier also was responsible for raising the status of cooking as a profession and he developed many administrative systems still used by large kitchens today, for example with the development of the brigade de cuisine system, under which each section is run by a chef de partie. He also replaced the practice of service à la Française, under which all dishes were served at once, with service à la Russe, under which dishes were served in the orders printed on the menu.
Escoffier was apprenticed at the age of 13 to his uncle’s restaurant in Nice. Subsequently he worked in Paris and as a chef to the army during the Franco Prussian War, before opening his own restaurant in 1878 in Cannes, “Le Faisan d’Or” (“The Golden Pheasant”). In 1884 he moved to Monte Carlo to take control of the kitchen at the Grand Hotel. In 1890, he moved to the Savoy Hotel in London, having met and formed a partnership with César Ritz; together the two men established a number of famous hotels around the world.
Particularly at the Savoy, Escoffier created many famous dishes, including the pêche Melba in honour of the Australian singer Nellie Melba, and tournedos Rossini in honour of the Italian composer.
In 1898 Escoffier opened the Hotel Ritz in Paris, then he moved to the Carlton Hotel in London, where he first introduced the practice of an à la carte menu. Escoffier ran the Carlton until 1919 and died in February 1935 at the age of 88.
