1884 : They left for [[Monte Carlo]], (city in Monaco on the Mediterranean Coast) where the gambling casino was enjoying rapidly growing fame. He was Directeur de Cuisine of the Grand Hotel and during the next six years divided his time between the Grand Hotel in Winter and the Hotel National in Lucerne, Switzerland, in the summer.


It was here that Escoffier met [[Cesar Ritz]] who came from a small village in the Swiss Valais. Ritz started as a hotel groom and rapidly worked his way up to head waiter and into Hotel Management. The mutual understanding and teamwork between and Ritz was to bring about the most significant changes and modern development in the hotel industry.

Cesar Ritz

1890 : Along with Escanard, Escoffier and Ritz were called to the [[Savoy Hotel]] in London as General Manager and Head of Restaurant Services respectively. Their success was beyond expectation. Hotels all over the world grew out of this famous partnership. They included the Savoy and Carlton in London, the Grand Hotel, Rome. The Ritz Hotels in Paris, London, New York, Montreal, Philadelphia and many more. Many of the hotels throughout the world were established on the guarantee of their reputation, the very names Ritz and Carlton being synonymous with quality and a high degree of comfort.


Cesar Ritz and Escoffier, each in his own sphere, organised teams of first class workers who went out into all the corners of the world on ships and in hotels spreading the fame of French cuisine and comfort. Escoffier enjoyed considerable powers and had extensive means at his disposal, his role was both complex and difficult. Without losing sight of the commercial considerations involved, he was expected several times daily and at any hour to serve the kind of meals expected by a numerous and exigent clientele with very limited time to spare. It was essential to have some dishes prepared in advance for those who had not the time to wait. He had to keep in mind not only the short time allowed for the actual consumption of the meal, but also the often non-existent, time allowed by business men for the digestive process.

The work of the kitchen had to be so organised that the quality of the food was not impaired by the speed with which it had to be served or by the number of clients. Hygienic considerations had to be taken into account also, and, last but not least, in a country where the supply of provisions is often more difficult than in France, he had to organise a system of marketing which reconciled peerless quality with an economic price.

Each evening he had to think up new menus so as never to be found wanting by the gourmets attracted to the Savoy by his presence. Escoffier created many of his famous dishes in the honour of his guests, most notably:


Peach Melba, in honour of the Australian Singer, [[Nellie Melba]]. During 1892 and 1893, Madame Melba lived at the Savoy Hotel. She was singing at Covent Garden Opera House, and Escoffier, who was passionately interested in the theatre, was an enthusiastic listener.


The Majestic Swan which appears on the scene, gave him the idea of preparing a surprise for the brilliant singer. The following evening Melba had invited some friends to dinner. Taking advantage of this opportunity, Escoffier had peaches served on a bed of vanilla ice-cream in a metal dish, set between two wings of a magnificent swan, shaped out of a block of ice and covered with a layer of icing sugar.

lt was on the day of the opening of the Carlton Hotel, London, that Escoffier decided on the flavour which was to give this dessert its real claim to distinction. Out of the whole range of fruit flavours, he chose raspberry, thus "Peach Melba" officially came into being.


Chaud - Froid Jeannette; In 1881 the Jeannette, a ship equipped for an expedition to the North Pole, became icebound. The whole crew died except two sailors who after repeated efforts managed to reach the Siberian coast.


lt was in memory of this expedition that Escoffier wanted to give the name of this ship to one of his greatest culinary successes "Les Supremes de Volailles Jeannette".


Cuisses de Nymphe Aurore : (a dish of frogs legs)for the Prince of Wales


Rejane Salad


Rachel Mignonettes of Quail : in homage to two great actresses.


Tournedos Rossini : named after the great Italian composer, Gioacchino Rossini


Not to mention all the recipes of his we still use today, is it then no wonder he gained the title; King of Chefs' and Chef of the Kings'


1898 : Cesar and Escoffier opened the Hotel Ritz in Paris, which was the most modern of the time. It had electric lights, large bathrooms built into cupboards. A wine cellar that held 4000 bottles of vintage an da reserve cellar a few blocks away that held another 180,000 ! However at their instance the ovens were fired by coke or wood.


1899 : The Carlton Hotel was opened in the very heart of London. The kitchens, administered by Escoffier who had a team of sixty cooks under his control, were so organised as to be able easily to serve menus a' la carte, a practice introduced for the first time at the Carlton. lt was not unusual, particularly on a Sunday to serve anything up to 500 clients at each meal. Escoffier was to spend more than twenty years there. In 1901 the team broke up when Cesar had a nervous breakdown (dying in 1918). Escoffier remained at the Carlton until 1919

1902/3 : Saw the publication of his first book; Le Guide Culinaire, an amazing compendium of around 5000 recipes and garnishes. He was associated with E. Fetu and P. Traisneau in founding in 1903 l'Association Culinaire Francaise de Secours Muteuls, a friendly society for French cooks working in England.


1904 : The German Shipping Company, Hamburg - Amerika Lines, decided to introduce an a' la carte restaurant service for the more illustrious of the passengers on their liners. The service was to be named "The RitzCarlton Restaurants". Escoffier was invited to plan the kitchens.


1912 :Again the Hamburg - Amerika Shipping Line requested Escoffier's services for the inauguration of the kitchens. During the official trial cruise the Press gave it ample publicity. They headlined "Cuisine Hailed on Sea as on Land".
Aboard the liner Imperator shortly before the start of World War I, as the Larousse Gastronomique tells it. The Kaiser, Emperor William II, was so impressed with the job that the supervisor of the ship's imperial kitchens had done that he turned to him and said, "I am the Emperor of Germany, but you are the Emperor of chefs."