Auguste Escoffier: The Birth of Haute Cuisine
A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.
Florence Trinca
Laetitia Ohnona
Pierre Gribling
Clément Jacqmin
Laurent Martinez
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