Works
- Le Guide culinaire, 1903
In Thinking Tools
Known for
The French chef who codified classical French restaurant cooking in Le Guide culinaire, written with Philéas Gilbert, E. Fétu, and others, and who organized the professional kitchen into the brigade system, in which mise en place is the working discipline.
Caveat: Mise en place is kitchen vocabulary that no one person coined; Escoffier systematized the kitchen it belongs to.