The logo of Cuisine de France, an Irish bakery company which was founded in 2005. Photo Credit: Wikimedia Commons @Cuisine de France, Ltd
In the 19th century, Auguste Escoffier, a legendary French chef, revolutionized French cuisine by codifying its techniques and recipes. His comprehensive guide, Le Guide Culinaire, streamlined the chaotic kitchens of the time, introducing order and hierarchy. Escoffier's systematic approach to cooking, including the concept of "mise en place" (everything in its place), has had a lasting impact on global gastronomy. His work has served as a fundamental resource for chefs worldwide, reinforcing the prominence of French culinary techniques and principles.
