Auguste Escoffier
Chef de cuisine and author
| Dates | 1846–1935 |
|---|---|
| Country | France |
| Place | Savoy and Carlton hotels, London |
| Documented work | Le Guide culinaire (1903) |
Dish
Associated ingredients
Beef tenderloin Churned butter Shallot Black truffle Tarragon T55 flour Cream Tomato
Full version
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