RecipeMuncher

Before there were chefs like Thomas Keller, Daniel Boulud or Alice Waters, there was one chef whose name rang synonymous with classic French cooking, Auguste Escoffier. Born in a village just outside of Cannes in 1846, Escoffier took what was commonplace food for his Provencal village and flipped it upside down, creating what is now known as haute French cuisine. But was it really haute? He used classic family recipes and refined them, maintaining simple elegance but adding worldly flair.Artich (...)