French cuisine "espagnole", "velouté", and "béchamel", are still known today. Each of these sauces was made in large quantities in his kitchen, then formed the basis of multiple derivatives. Carême had over one hundred sauces in his repertoire. In his writings, soufflés appear for the first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were "Le Maître d'hôtel français" (1822), "Le Cuisinier parisien" (1828) and "L'Art de la cuisine française au dix-neuvième siècle" (1833–5). Georges Auguste Escoffier is commonly acknowledged as the
L'Auberge Espagnole him. He subsequently runs away on his first day on the job and pursues his dream to become a writer, recounting the story of his experiences in the "Auberge Espagnole". The phrase "auberge espagnole" literally means "Spanish inn" or "Spanish hotel". It is a French idiomatic expression originally referring to a place where you can only eat what you bring and by extension, a place or situation where you only find what you brought. A second, more neutrally connoted and recent interpretation of the phrase is a dinner diversified by the fact that each guest has contributed some part of