'The Culinary Home of Escoffier'
Chef Directing a Kitchen
Established in 1964 under the chairmanship of Jean Ducroux.
These are mainly cooks and pastry chefs. But also all the catering trades with a CAP and / or with more than five years of experience in the field.
To date, they represent more than 70% of the members of the Association.
Director, Senior Lecturer, Maitre d’hotel, Chef de rang, Sommelier
Established in 2012 under the chairmanship of Régis Marcon.
These are all the professions of Catering and Service such as sommeliers, butlers, restaurant managers, chefs de rang.
Through his association with César Ritz Auguste Escoffier has valued throughout his career the trades in the dining room in addition to his vocation as head chef.
Interest in Gastronomy, not in Hospitality
Established in the early 1990s under Henri Ricottier's presidency.
These are the personalities who make gastronomy and the Escoffier Spirit shine. We find there the commercial, journalists, institutional partners, political figures or simply the Epicureans and Gastronomes.
Manufacture, Producer & Supplier
Established in 2007 under the chairmanship of Jean Pierre Biffi.
These are the talented producers, including farmers, breeders, market gardeners, cheese makers, fish farmers, producers, winegrowers ...
Because Auguste Escoffier delivered the product to the center of the plates. It is the first to highlight the season with a dual concern, taste and economy. Inaugurating what we are doing today to respect our customers and the environment. He creates recipes by stipulating the importance of quality products.
Young Chef of Promise / Young Talent
Established in 2014 under the chairmanship of Régis Marcon.
These are the Young Hopes of the profession.
Transmission is one of the main objectives of the Disciples Escoffier. For this fact, promising young hopefuls in the kitchen or in service are given this scarf every year. Whether after participating in a competition or for their actions with the Disciples Escoffier. They thus find themselves under the responsibility of the delegation president for 5 years to help him succeed on his journey. If at the end of these five years he has shown willpower and professionalism, he is awarded the Disciple Escoffier scarf (Red or Wine Lie) and will thus be recognized by his peers as Disciples Escoffier.
Auguste Escoffier Medalion
Established in the early 2000s under the chairmanship of Jean Claude Guillon.
They distinguish the president of a delegation, so during events or trips, the president is recognized as responsible for his delegation.
Because the presidents have the responsibility to carry out the objectives and values of the Mother Association.
CHEFS £300OTHER MEMBERS £250 (no Jacket)JEUNE CHEFS £150 (no Jacket, no certificate,no copper pan)