Beaugency is a city.Now I have looked up the definition and both Chef layne and my definition are correct.
Beaugency is an area in France in the Loire Valley.
Everything served on menues there is A La Beaurency be it eggs, steaks, chops, with the proviso it goes with marrow and artichoke, the sauces used depend on the entree a la Beaugency.
One thing to note about Escoffier: he isn't necessarily the best resource when looking for info on regional French cuisines. For example, he describes a "Gratin Dauphinois" in his "Guide Culinaire" which he makes with eggs and gruyere cheese. The gratin Dauphinois contains neither, Gruyere is not a local cheese in the Dauphine, and there's no eggs either in a Gratin Dauphinois, which is a peasant dish - peasants didn't have money to spend on Gruyere cheese which wasn't even available locally, nor on eggs etc... ask any local from the Dauphiné and they'll tell you (I'm one of them). The gratin he describes is closer to a "Gratin Savoyard".from Escoffier:
Season the tornedos and fry them in butter; arrange them on fried bread slices of the same size, and, in the middle of each tournedo, set a large slice of poached marrow.
Surround with a row of small artichoke-bottoms, garnished with very stiff bernaise."
Since Escoffier wrote his guide culinaire, the face of cooking has changed considerably in France. Automobiles have become mainstream, tourism developed, Michelin helped bringing attention to restaurants that were off the beaten path and serving very local, regional cooking previously barely known. Those regional cooking have now been studied and analyzed by many chefs from other regions who have now added them to their menus. As a result, the cooking from those regions is much better known today than it was in Escoffier's time. Many books have been written that specialize in the cooking of certain regions. Usually buying a book detailing the cooking of a specific region will give you more accurate information than any attempt to catalog the cooking of all regions of France. But if you're looking for a single book reference, I've found the "Larousse Gastronomique" to be more accurate than Escoffier when it comes to French Regional cooking - even though it still has mistakes, it seems to have fewer of them.???
Then who is?