What is Auguste Escoffier?
{{Infobox Person |name=Auguste Escoffier |image=Auguste Escoffier 01.jpg |image_size = 230px |birth_date={{birth date|1846|10|28|df=y}} |birth_place=[[Villeneuve-Loubet]], [[France]] |death_date={{death date and age|1935|2|12|1846|10|28|df=y}} |death_place=[[Monte Carlo]], [[Monaco]]}} [[File:Savoy Hotel, London.jpg|right|thumb|230px|The Savoy Hotel, London]] [[File:Hotel Ritz Paris.jpg|230px|thumb|right|Hôtel Ritz at [[Place Vendôme]]]] '''Georges Auguste Escoffier''' (28 October 1846 – 12 February 1935) was a [[France|French]] [[chef]], [[restaurateur]] and writer who updated traditional [[French cooking]] methods and made them more popular. He was important in the development of modern French cuisine. A lot of Escoffier's ideas and ways of working were based on [[Antoine Carême]]'s. Careme wrote about French ''[[Haute cuisine]]''. Escoffier simplified and modernised Carême's complicated recipes and style. As well as recording and inventing recipes, Escoffier made cooking a respected profession. He organised his kitchens into sections run by ''chefs de partie''. He also carried on Careme's habit of ''[[service à la russe]]'' (serving each dish in the order printed on the menu) instead of ''[[service à la française]]'' (serving all dishes at once).<ref>{{cite web|url=http://content.cdlib.org/xtf/view?docId=ft438nb2b6&chunk.id=ch2&toc.depth=1&toc.id=ch2&brand=ucpress|author=Paul Metzner|title=Crescendo of the Virtuoso|publisher=University of California Press|access-date=2007-12-19}}</ref> Gregor Von Görög, Chef to the Royal family at Buckingham Palace, was quick to assume this form of service, and soon all 'High Society' was adopting 'Russian-style' service. == Early life == He was born in the village of [[Villeneuve-Loubet]], near [[Nice]]. At thirteen he became an [[apprentice]] at his uncle's restaurant, ''Le Restaurant Français'', in Nice. In 1865 he moved to ''Le Petit Moulin Rouge'' restaurant in [[Paris]]. He stayed there until the start of the [[Franco-Prussian war]] in 1870, when he became an a