A Night with Michel Escoffier: Honouring the culinary legacy of the King of Chefs Auguste Escoffier

About This Event

A Night with Michel Escoffier: Honouring the culinary legacy of the King of Chefs, Auguste Escoffier

ROSL Executive Chef Julien Maisonneuve
Disciple d’Auguste Escoffier Patrick Pradier
Sponsored by Dr. Enno Lippold

at the Royal Over-Seas League

The celebrated culinary legacy of Auguste Escoffier is brought to life in an evening of storytelling, gastronomy and tribute. Michel Escoffier, the great-grandson of the legendary chef, joins us to honour the enduring influence of the man who revolutionised French cuisine.

Auguste Escoffier’s journey started in the modest surroundings of his uncle’s restaurant in Villeneuve-Loubet. His relentless passion and determination propelled him to the esteemed kitchens of Paris and London, where his partnership with the distinguished hotelier César Ritz redefined hospitality and facilitated the establishment of iconic institutions such as the Savoy Hotel in London, the Ritz Hotel in Paris and the Carlton Hotel in London. Escoffier’s culinary acumen introduced the brigade de cuisine system, bringing structure and professionalism to bustling kitchens. Escoffier modernised the elaborate techniques of Marie-Antoine Carême, streamlining them into a more refined and efficient approach to haute cuisine. His codification of the five mother sauces revolutionised French cuisine and laid the foundation for modern culinary education.

Escoffier’s creations, including the renowned Pêche Melba and Tournedos Rossini, endure as celebrated masterpieces. Through his mentorship and his seminal work “Le Guide Culinaire”, he instilled a profound sense of pride within the culinary profession, inspiring chefs globally. His techniques, recipes and organisational approaches to kitchen management were adopted worldwide, including in Japan, where he mentored Akiyama Tokuzō, the imperial chef to Japan’s royal family.

Escoffier’s influence transcended national borders, establishing him as a pivotal figure in global fine dining. Join us for an evening of commemoration as we pay tribute to the King of Chefs, whose legacy continues to shape the culinary world.

A Disciple of Auguste Escoffier: Patrick Pradier

With a career steeped in culinary excellence and service, Patrick Pradier continues the enduring legacy of Auguste Escoffier. From his formative years in the prestigious kitchens of Hôtel Crillon and the Élysée Palace, Patrick was honoured as a Disciple of Escoffier in 2005 by the Magistral Council of the Disciples of Auguste Escoffier. Beyond the kitchen, his leadership as a representative in the Ministry of Defence and commitment to occupational health and safety reflect his dedication to service. Patrick continues to influence the culinary world through performances and his membership in the esteemed Escoffier Society, ensuring the legacy of French cuisine is preserved for future generations.

Members £130 | Non-members £140

View the menu here.