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Emperor of Chefs

On February 12, 1935 Auguste Escoffier died. Auguste Escoffier was a celebrated French chef during his time and helped to modernize traditional French cooking techniques. He adapted and simplified haute cuisine, recorded and invented hundreds of recipes, and organized the way a kitchen is run. Before Escoffier, chefs were known for brutal drunken rudeness, but he single handedly elevated the profession of chef to that of a respected position. Escoffier helped open the famed Hotel Ritz in Paris where he introduced the a la carte menu. and was consider the "Emperor of Chefs." In homage to Escoffier and his great presence in the culinary world, I have found a recipe for one of his creations: peach melba, so

Peach Melba
From Auguste Escoffier

2/3 cup sugar
2 cups water
1 cinnamon stick
2 cloves
4 fresh ripe peaches*
2 cups fresh raspberry puree*
4 scoops vanilla ice cream

  1. Place sugar, water, cinnamon sticks and cloves in a large saucepan and bring to the boil.
  2. Immerse peaches in boiling liquid, turn down the heat and simmer for 10 minutes. Then carefully remove peaches.
  3. Cool for several minutes before peeling the peach skin from the flesh with a small sharp knife.
  4. Place one scoop of vanilla ice cream into the center of a chilled plate. With the back of the ice cream scoop, press into center of the ball of ice cream to make a hollow in which to set the peach.
  5. Pour a small amount of raspberry puree over the peach and serve immediately.
Join The Conversation
cupcake17 cupcake17 10 years
This looks awesome. I love a peach dish!
Athena1 Athena1 10 years
*saves recipe* This looks good and not that difficult. I should look into an Escoffier cookbook myself.
puddinpie puddinpie 10 years
And before Escoffier, there was the celebrated Antoine Careme, the chef to many political figureheads in Europe! I just finished reading the book on his life, and it was really interesting seeing how utterly extravagant those banquets were in the past. I can't believe the amount of food that was served each night...and how complex some of the pastry showpieces were, considering the equipment they had and the conditions they worked in.
mandiesoh mandiesoh 10 years
:drool: i used to do this at my old work place. so yummy. we used tinned peaches and butterscotch sauce tho! :p
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