home

Escoffier, George Auguste

Great chef of the early twentieth century and the father of modern cookery. He organized his kitchens by the brigade system, with each section run by a chef.

Popular Recipes

Check our most popular recipes of this week

See All
Fresh okra on a plate with salt, ready to be cooked, with a pot of boiling water and a colander in the background.

Blanched okra

10 min • Easy • 2 to 4 servings

Caramelized apple compote in a white bowl with fresh apples and a saucepan in the background.

Caramelised apple compote

25 min • Easy • 2 to 4 servings

Chicken curry leg with potatoes and peppers over white rice on a plate in a cozy kitchen setting with wooden utensils.

Hou Ayi’s Curry Chicken

45 min • Easy • 2 to 4 servings

Classic whiskey sour garnished with orange slice and cherry in a coupe glass, shaker in the background on a kitchen countertop.

Whiskey Sour (traditional)

5 min • Easy • 1 serving

Chicken soup with dumplings, carrots, and potatoes in a bowl.

White stew

120 min • Moderate • 4 to 6 servings

See All

From Our Table to Yours

Explore the Moments That Matter Most

Discover Stories