Le Guide Culinaire
Le Guide Culinaire deemphasized the use of heavy sauces and leaned toward lighter fumets, which are the essence of flavor taken from fish, meat and vegetables.
Biscuit Pain D'épices
Biscuits can have a texture that is crispy, chewy, or soft. Examples include layered bars, crispy meringues, and soft chocolate chip cookies.
Bouchées la Reine
This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like consommé la Reine and filet d'aloyau braisé à la royale.
Gaeta in Southern Lazio
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments.
Georges Auguste Escoffier
The Savoy Hotel managed by César Ritz was an early hotel in which Escoffier worked, but much of his influence came during his management of the kitchens in the Carlton.
Articles by Philéas Gilbert
Escoffier also simplified and organized the modern menu and structure of the meal. He published a series of articles in professional journals which outlined the sequence, and he finally published his Livre des menus in 1912. This type of service embraced the service à la russe (serving meals in separate courses on individual plates), which Félix Urbain Dubois had made popular in the 1860s.
Escoffier's largest contribution was the publication of Le Guide Culinaire in 1903, which established the fundamentals of French cookery.