|
gptkbp:instanceOf
|
gptkb:person
|
|
gptkbp:awardReceived
|
gptkb:Legion_of_Honour
|
|
gptkbp:burialPlace
|
gptkb:Villeneuve-Loubet,_France
|
|
gptkbp:children
|
gptkb:Paul_Escoffier
gptkb:Daniel_Escoffier
|
|
gptkbp:dateOfBirth
|
1846-10-28
|
|
gptkbp:dateOfDeath
|
1935-02-12
|
|
gptkbp:fullName
|
gptkb:Auguste_Escoffier
|
|
gptkbp:genre
|
gptkb:cookbook
culinary arts
|
|
gptkbp:hasWorkedWith
|
gptkb:Ritz_Hotel,_Paris
gptkb:Carlton_Hotel,_London
gptkb:Savoy_Hotel,_London
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
A. Escoffier
|
|
gptkbp:influenced
|
gptkb:Paul_Bocuse
modern professional kitchens
|
|
gptkbp:knownFor
|
modernizing French cuisine
brigade de cuisine system
codifying recipes and kitchen organization
|
|
gptkbp:language
|
gptkb:French
|
|
gptkbp:nationality
|
gptkb:French
|
|
gptkbp:notableWork
|
gptkb:Le_Guide_Culinaire
gptkb:Ma_Cuisine
|
|
gptkbp:occupation
|
gptkb:chef
culinary writer
|
|
gptkbp:placeOfBirth
|
gptkb:Villeneuve-Loubet,_France
|
|
gptkbp:placeOfDeath
|
gptkb:Monte_Carlo,_Monaco
|
|
gptkbp:signatureDish
|
gptkb:Melba_toast
gptkb:Peach_Melba
Chaud-Froid of Eggs
|
|
gptkbp:spouse
|
gptkb:Delphine_Daffis
|
|
gptkbp:bfsParent
|
gptkb:Le_Guide_Culinaire
|
|
gptkbp:bfsLayer
|
7
|