At a time of audience ratings for cooking shows, it is not useless to rush to this docu-fiction, which revisits with a brisk step the itinerary of an enlightened visionary. Coming from a line of blacksmiths, Auguste Escoffier, born in 1846, dreams of becoming a sculptor. However, he became a kitchen assistant in Nice, then went to Paris (twenty-two hours of tortillard) to work as a roaster at the Petit Moulin Rouge, a restaurant popular with the Prince of Wales and demi-mondaines quick to deploy other talents. upstairs. In the kitchen, the shot is aptly named: to keep the dishes hot, it is forbidden to open the windows; charcoal fumes stink the atmosphere; the apprentices run on booze; slaps and skimmings rain down.
“Escoffier, who promotes know-how and makes it known, is the first Insta chef”
Escoffier will pass “Cuisine from the Middle Ages to Modern Times”, explains his great-grandson, Michel, president of the Escoffier Foundation. How
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