Auguste Escoffier and the Culinary Tradition
In literature, art, cuisine and fashion, the French have been innovative, creative and daring. Join Francophile Susannah Fullerton in an exploration of the lives and legacies of four fascinating French individuals, all born in the 19th century. These brilliant people enriched culture, changed what we do, see, eat and wear, and their influence is around us all to this very day. This is one of a series of 4 lectures about people from different walks of life who each left a lasting impact on society.
Chef, author of cookbooks and restaurateur, Auguste Escoffier, revolutionised French cuisine, getting rid of heavy sauces, simplifying and codifying recipes. He also forever changed the workplace of the professional kitchen, streamlining procedures and improving working conditions and safety. Find out about his recipes, his partnership with Ritz, what he thought of English food, and how he altered French cooking forever.
These sunset lectures are just the way to wind down after a hard day’s lockdown. You might like to enjoy a nice glass of French wine and spend an hour of entertainment and education with Susannah.
Every order will receive a gift from me – a free copy of my Literary Reader’s Guide to Gustave Flaubert & Madame Bovary
“Au plaisir de vous voir”