guillaume tirel is said to have been the founder of classical french cooking.
guillaume tirel is said to have been the founder of classical french cooking.
who is said to have been the founder of classical french cooking?
guillaume tirel
georges auguste escoffier (; 28 october 1847 – 12 february 1935) was a french chef, restaurateur and culinary writer who popularized and updated traditional french cooking methods. much of escoffier's technique was based on that of marie-antoine carême, one of the codifiers of french "haute cuisine", but escoffier's achievement was to simplify and modernize carême's elaborate and ornate style. in particular, he codified the recipes for the five mother sauces. referred to by the french press as "roi des cuisiniers et cuisinier des rois" ("king of chefs and chef of kings"—though this had also been previously said of carême), escoffier was france's preeminent chef in the early part of the 20th century.
auguste escoffier
louis saulnier, a student of auguste escoffier, wrote the "répertoire" as a guide to his mentor's cooking as documented in "le guide culinaire". it is a standard reference for classical french haute cuisine and has been translated into english (1924) and spanish (2012). the 1976 american edition has an introduction by jacques pépin.









































in michael ruhlman's 2009 book "ratio", culinary institute of america instructor uwe hestnar cited "la répertoire" alongside larousse gastronomique and the works of escoffier and carême as required reading for anyone interested in classical french cooking.









































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le répertoire de la cuisine