Statements (75)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Chef
|
| gptkbp:awards |
Legion of Honour
|
| gptkbp:birthDate |
1846-10-28
|
| gptkbp:contribution |
Simplified_classical_French_cooking_techniques
|
| gptkbp:cookingMethod |
Baking
Carving Folding Grilling Braising Curing Mashing Reduction Roasting Searing Smoking Stewing Sifting Frying Glazing Tempering Julienne Pitting Infusion Scoring Clarifying Marinating Poaching Whipping Crimping Emulsifying Peeling Sautéing Steaming Blanching Chopping Slicing Pickling Fermenting Piping Dicing Shelling Seeding Deglazing Brunoise Chiffonade Filleting Garnishing Sous-vide Zesting Brining Docking Sauce preparation Haute cuisine Basting Grating Pressure cooking Confit Larding Ricing Baking blind Blind baking Stock making Barding Mise_en_place |
| gptkbp:cuisine |
gptkb:Savoy_Hotel
|
| gptkbp:deathDate |
1935-02-12
|
| gptkbp:famousRival |
gptkb:Peach_Melba
|
| gptkbp:fullName |
gptkb:Georges_Auguste_Escoffier
|
| https://www.w3.org/2000/01/rdf-schema#label |
Auguste Escoffier
|
| gptkbp:influenced |
Culinary_arts
|
| gptkbp:inspiration |
Culinary_schools
|
| gptkbp:knownFor |
gptkb:Modern_French_cuisine
|
| gptkbp:mentor |
gptkb:Henri_Charpentier
|
| gptkbp:nationality |
French
|
| gptkbp:wrote |
Le Guide Culinaire
|