Escoffier Quotes & Sayings

Auguste Escoffier into what we now know as the five mother sauces of French cuisine. It's funny — Padma Lakshmi

People who do not accept the new, grow old very quickly. — Auguste Escoffier

Among the faithful, in the great kitchens of the world, Escoffier is to Careme what the New Testament is to the Old. — Andre Simon

Good food is the basis of true happiness — Auguste Escoffier

Good food is the foundation of genuine happiness. — Auguste Escoffier

Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite. — Auguste Escoffier

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery. — Marian Deegan

The greatest dishes are very simple. — Auguste Escoffier

Everything is relative but there is a standard which must not be deviated from, especially with reference to the basic culinary preparations. A. Escoffier The Complete Guide to the Art of Modern Cookery — Michael Ruhlman

I cook. I did the Escoffier course in Paris when I was 21 in one of those periods when it was like a pause. I can cook anything Italian, Chinese. — Marie-Chantal Claire

Fish without wine is like egg without salt. — Auguste Escoffier

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures. — Raymond Sokolov

My food hero has to be Auguste Escoffier. And the villain? The man who's been most responsible for the death of food in my time is Ronald McDonald. He's always scared me, I think he's evil - he's a wolf in sheep's clothing. Him and the Hamburglar. — Arthur Potts Dawson

Indeed, stock is everything in cooking. Without it, nothing can be done. — Auguste Escoffier

So long as people don't know how to eat they will not have good cooks. — Auguste Escoffier

The workman mindful of success, therefore, will naturally direct his attention to the faultless preparation of his stock, and in order to achieve this result, he will find it necessary not merely to make use of the freshest and finest goods, but also to exercise the most scrupulous care in their preparation, for, in cooking, care is half the battle. — Auguste Escoffier

Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention. — Auguste Escoffier

Rice is the best, the most nutritive and unquestionably the most widespread staple in the world. — Auguste Escoffier