Gala gastronomic event at the Embassy of France

Gala gastronomic event at the Embassy of France
Disciples of Escoffier Induction Ceremony for Chefs and Gourmets in Delhi, 19th March 2014

Members of the Escoffier delegation
Mr. Laurent Samandari, CEO Opéra (New Delhi) and his guests
Ambassador of France to India, Mr. François Richier with Mr. Sunand Sharma, Country President, Alstom India
The arrival of the Disciples of Escoffier
Induction ceremony of Ambassador of France to India, Mr. François Richier
Induction ceremony of Mr. Jean Macabiau, Manager of Residence of France
Induction ceremony of Mr. Davender Patney, Chef of the Residence of France
Induction ceremony of Ms. Odile Patour, importer and co-head of Epicure owned by Dabon (New Delhi)
Induction ceremony of Mr. Sanjay Tandon, importer and co-head of Epicure owned by Dabon (New Delhi)
Induction ceremony of Mr. Manish Mehrotra, chef at Indian Accent (New Delhi)
Induction ceremony of Mr. Manish Mehrotra, chef at Indian Accent (New Delhi)
Induction ceremony of Mr. Roger Langbour, owner of French Farm (supplier of quality meat and vegetables produced in Rajasthan)
Induction ceremony of Mr. Laurent Samandari, CEO Opéra (New Delhi)
Induction ceremony of Mr. Sanjay Dhall, chef and culinary director for Accor Hotels (Deli Café, Square, Delhi Bloom, Khao Bisutoro) (New Delhi)
Ms. Ritu on behalf of her husband, Mr. Rajiv Singhal, founder of Ritu Overseas and editor of Fine Wine & Champagne India and director of the Champagne office in India
Induction ceremony of Mr. Cédric Houze, pastry chef at the Shangri-La's Eros Hôtel (New Delhi)
Final group photo
The disciples of Escoffier and the recent awardees

The Disciples of Escoffier, a premier international culinary organization established in 1954, conducted its first induction ceremony in India at the Residence of the Ambassador of France, H. E. Mr François Richier, in New Delhi on Wednesday, 19th March 2014.

During this special evening, a dozen Delhi chefs and gourmets have been inducted into the world-renowned Order of Escoffier Disciples in three categories of Escoffier sashes.

Red sashes, being for chefs, have been awarded to:


- Manish MEHROTRA, chef at Indian Accent (New Delhi) ;
- Sanjay DHALL, chef and culinary director for Accor Hotels (Deli Café, Square, Delhi Bloom, Khao Bisutoro) (New Delhi) ;
- Jérôme COUSIN, chef at the Rara Avis (New Delhi and Goa) ;
- Cédric HOUZE, pastry chef at the Shangri-La’s Eros Hôtel (New Delhi) ;
-  Davender PATNEY, chef at the French Residence (New Delhi).


Green sashes, being for suppliers and producers of gourmet products and fine foods, have been awarded to:


- Roger LANGBOUR, owner of French Farm (supplier of quality meat and vegetables produced in Rajasthan);
- Rajiv SINGHAL, founder of Ritu Overseas and editor of Fine Wine & Champagne India and director of the Champagne office in India (New Delhi) ;
- Laurent SAMANDARI, CEO Opéra (New Delhi) ;
- Odile PATOUR and Sanjay Tandon, importers and heads of Epicure owned by Dabon (New Delhi) ;
- Puneet GUPTA, importer and managing director of L Comps Impex.


Blue sashes, being for gourmets and epicureans, have been awarded to:


- His Excellency Mr. François RICHIER, Ambassador of France to India ;
- Jean MACABIAU, supervisor at the French Residence.


This soirée has been an occasion to recognize chefs and other professionals who have been engaged in Delhi since a long time in promoting French cuisine as well as gastronomy in general.

The Disciples of Escoffier have been present worldwide, inducting some of the best talents, and have now finally extended their presence to India with this event being the first of many to come.

This gastronomic celebration was not only an opportunity to establish the association in India but also to take cognizance of the innovative and dynamic culinary platform in Delhi, where many a chef, of both Indian and international reclaim, have found expression.

Note:

The Disciples of Escoffier is a culinary society established in France to uphold the traditions of French Cuisine. The goals of the Disciples of Escoffier are to honour the memory of Auguste Escoffier, an illustrious French chef born in 1846, in France and worldwide; to promote and preserve his work and uphold the great culinary traditions he embodied; to promote culinary education and apprenticeship. The Disciples of Escoffier continues to work in close cooperation with schools, to organize culinary events, to honour those in the culinary profession who work to maintain the high standards of French haute cuisine and to unite all Disciples of Escoffier from around the world in the true “Esprit Escoffier”.

Today, the organization has a worldwide membership of over 20,000 people that includes large memberships in France China, Hungary, Italy, Japan, Belgium, Canada, Mexico, Portugal, Thailand Germany, South Africa, Morocco, Russia and the United States.

Georges Auguste Escoffier (1846-1935) was a French chef and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Alongside the recipes he recorded and invented, another of Escoffier’s contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.

Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier’s recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

Escoffier once wrote: “Cuisine will evolve just as society itself evolves, without ceasing to be an art.

Last modified on 05/11/2015

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