Many dishes begin with pur es.
Whether they are for a sauce, soup, souffl , sorbet, or added as a flavor enhancement to an entree, pur es are often at the heart of any culinary preparation. Like chicken and beef bases, seasonings or herbs, pur es are a staple in commercial kitchen operations. Escoffier roamed the continent bringing his culinary innovations to establishments such as the Ritz in Paris and London's Savoy . Escoffier advocated creativity and artistry in cooking. He encouraged chefs to use recipes merely as the starting point for their efforts.