Auguste Escoffier: Chef of Kings. The King of Chefs.
It was Escoffier (1846-1935) who insisted upon using fresh, healthy, seasonal ingredients in fine food.
It was Escoffier who understood that a great chef must not only know how to prepare the dish, but how to go to market, prepare the table and organize the kitchen.
It was Escoffier who got rid of elaborate recipes that masked key ingredients in heavy sauces and ridiculous garnishes. When we dine well today, we do so as a direct result of Escoffier’s brilliance.
Starting next week, four accomplished Palm Beach chefs will pay tribute to the great master in a series of luncheon conversations presented by The Society of the Four Arts. You’ll hear from:
- Andrew Schor, executive chef, Palm Beach Grill (Thursday, May 19)
- Gianluca Bianca, executive chef, Trevini (Thursday, June 23)
- Jean-Pierre Leverrier, chef/owner, Chez Jean-Pierre Bistro (Thursday, July 21)
- Javier Sanchez, executive chef, Renato’s (Thursday, August 11)
Each discussion will be followed by a three-course lunch. Tickets for the series are $250 (or $75 for an individual event) and reservations are required. Call 561-805-8562 or register online.