Auguste Escoffier
Auguste Escoffier
French chef and writer (1846–1935).
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2 owners
+1 private profile
Category: Character
- 2 owners
- 2 copies
- 2 pulls
- Wishlisted
- 0
- In 0 albums
- On 0 showcases
- Market listings
- 1
- Cheapest
- 70
First pulled Oct 18, 2026
Not sold on the market yet.
Readers' pathsAug 2026 – Oct 2026
Readers go next to
Share of the 21,659 clicks on its links
Marie-Antoine Carême
French chef (died 1833).
18%
French mother sauces
Class of primary sauces in French cooking.
16%
Le guide culinaire
1903 cookbook by Auguste Escoffier.
11%
Kitchen brigade
Restaurant kitchen team structure.
8.1%
Peach Melba
Peach and ice cream dessert.
6.5%
Haute cuisine
Type of French cuisine.
6.2%
César Ritz
Swiss hotelier (1850–1918).
5.9%
Savoy Hotel
Historic luxury hotel in London, England.
3.5%
Tokuzō Akiyama
Japanese chef (1888–1974).
2.7%
Carlton Hotel, London
Former hotel in London.
2.4%
Readers come from
Share of the 15,313 readers arriving from another article
Kitchen brigade
Restaurant kitchen team structure.
7.9%
Peach Melba
Peach and ice cream dessert.
6%
Haute cuisine
Type of French cuisine.
4.8%
Marie-Antoine Carême
French chef (died 1833).
4.3%
Fanny Cradock
English restaurant critic, television cook and writer (1909–1994).
3.1%
Chateaubriand (dish)
Front cut of a beef tenderloin.
3%
Espagnole sauce
Brown sauce in French cuisine.
2.7%
César Ritz
Swiss hotelier (1850–1918).
2.6%
Hôtel Ritz Paris
Hotel in central Paris, France.
2.5%
Melba toast
Dry, crisp toast, often served with soup or salad.
2.3%