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It can be stressful enough planning an informal gathering, but we can thank the Edwardians for setting the bar pretty high for formal dining, when we work particularly hard to impress.

Escoffier’s legacy is still enjoyed by professional chefs, home cooks and foodies around the world.

Some of his best-known works include Le Guide Culinaire (1903), Le Livre des Menus (1912) and Ma Cuisine (1934).

He invented some 5,000 recipes, and culinary institutions around the world continue to teach his methods.

He is famously connected to The Savoy and what evolved into the Ritz Carlton hotel chain, creating many signature dishes.

Three of Escoffier’s most noted career achievements: From Last Dinner on the Titanic This is a lovely vegetarian dish which my sister-in-law particularly enjoyed.

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