When dining at a restaurant in Europe, "menu" might have a different meaning than you expect. Here's what to ask for to have ...

Escoffier called this version “Scrambled Eggs a la Bohemienne.” Per serving: 795 calories, 65 g fat, 314 mg sodium, 28g carbs, 34g saturated fat, 122 mg calcium, 24 g protein, 720 mg ...

Béchamel graces asparagus to moussaka to lasagna with its sweet richness. To make it even more indulgent, try this Ree ...

That Auguste Escoffier was the greatest chef who ever lived is scarcely half the story. He created the finest kitchens and restaurants of his time – at the hinge of the 19th and 20th centuries.

Auguste Escoffier on Grant Achatz’s Next DEAD RECKONING: Seventy-six years after his death, Auguste Escoffier—the father of modern French cuisine—passes judgment on the menu he inspired at Next.

Auguste Escoffier School of Culinary Arts is a Great Place to Work-Certified™ institution and its Boulder campus is designated as a Military Friendly® School. CONTACT: Patti Thomas, 312.919.0898 ...

Click for more information on Auguste Escoffier School of Culinary Arts accreditations and degree and diploma programs. More about American Farm Bureau Federation As the nation’s largest general farm ...

Auguste Escoffier’s flesh and blood — his great-great-grandson Michel Escoffier — will present Asher with the award, welcoming him into the society with a tap on each shoulder.

The Prince of Wales, Britain’s future King Edward VII, loved to eat well. He dined frequently at the Savoy, where one evening the hotel’s famous chef de cuisine, Auguste Escoffier, introduced ...