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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.

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Cubed beet salad garnished with fresh herbs in a white bowl, with olive oil and chopped herbs in the background.

Fresh Roasted Beet & Mint Salad

60 min • Easy to Moderate • 4 to 6 servings

Succulent roast beef sliced and served on a plate with rich gravy, set in a cozy kitchen with rustic decor.

Roast beef (back to basics)

75 min • Easy to Moderate • 4 to 6 servings

Creamy tomato soup garnished with fresh herbs, served with golden grilled cheese sticks on a beige plate.

Tomato Soup

40 min • Easy • 4 to 6 servings

Golden brown cheese toast on a white plate, with bread and grated cheese in the background on a wooden kitchen counter.

Welsh rarebit

15 min • Easy • 2 servings

Iced lemon ginger drink garnished with a lemon slice, with a lemon, ginger beer can, and bottle of syrup in the background.

The David Lawrence

5 min • Easy • 1 serving

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