 | Name | Escoffier |
| Title | Tasteful Excellence | |
| Occupation | Fontaine | |
| Association | FONTAINE | |
| Rarity |  | |
| Weapon |  Polearm | |
| Element |  Cryo | |
| Day of Birth | 8 | |
| Month of Birth | 6 | |
| Vision (Introduced) | Cryo | |
| Constellation (Introduced) | Dulciaria Structura | |
| Chinese Seuyu | 蔡海婷 | |
| Japanese Seuyu | 佐藤聡美 | |
| English Seuyu | Emily Cass | |
| Korean Seuyu | Son Jeong-min | |
| Description | The ex-head chef of Hotel Debord, renowned throughout Fontaine as the Patissiere Supreme and vanguard of precision gastronomy. Has incomparably strict standards when it comes to cooking. | |
| Character Ascension Materials |           | |
| Skill Ascension Materials |      |
| Table of Content |
| Stats |
| Skills |
| Skill Ascension |
| Related Items |
| Gallery |
| Sounds |
| Quotes |
| Stories |
Stats
| Lv | HP | Atk | Def | CritRate% | CritDMG% | Bonus CritRate% | Materials | Total Materials |
| 1 | 1039 | 27.0 | 56.96 | 5.0% | 50.0% | 0% | ||
| 20 | 2695 | 70.04 | 147.75 | 5.0% | 50.0% | 0% | 1033 20000 | 103320000 |
| 20+ | 3586 | 93.18 | 196.59 | 5.0% | 50.0% | 0% | ||
| 40 | 5366 | 139.43 | 294.16 | 5.0% | 50.0% | 0% | 32101540000 | 1013186000032 |
| 40+ | 5999 | 155.88 | 328.86 | 5.0% | 50.0% | 4.8% | ||
| 50 | 6902 | 179.34 | 378.35 | 5.0% | 50.0% | 4.8% | 64201260000 | 103318120K9612 |
| 50+ | 7747 | 201.27 | 424.62 | 5.0% | 50.0% | 9.6% | ||
| 60 | 8659 | 224.98 | 474.63 | 5.0% | 50.0% | 9.6% | 38301880000 | 106318200K914303 |
| 60+ | 9292 | 241.42 | 509.33 | 5.0% | 50.0% | 9.6% | ||
| 70 | 10213 | 265.34 | 559.8 | 5.0% | 50.0% | 9.6% | 6124512100K | 1010818300K92630912 |
| 70+ | 10846 | 281.79 | 594.5 | 5.0% | 50.0% | 14.4% | ||
| 80 | 11777 | 305.98 | 645.53 | 5.0% | 50.0% | 14.4% | 6206024120K | 1016818420K946309366 |
| 80+ | 12410 | 322.43 | 680.23 | 5.0% | 50.0% | 19.2% | ||
| 90 | 13348 | 346.81 | 731.66 | 5.0% | 50.0% | 19.2% |
Skills
Active Skils
 | Kitchen Skills | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Performs up to 3 consecutive spear strikes. Consumes a certain amount of Stamina to perform an upward thrust. Plunges from mid-air to strike the ground below, damaging opponents along the path and dealing AoE DMG upon impact. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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 | Low-Temperature Cooking | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Behold the true meaning of "cooking"! Escoffier will demonstrate different cooking techniques when you Tap or Hold this skill, but rest assured, each of them is Fontaine's pride and joy. Activates her All-Spectrum Multi-Use Cooking Mek in its Cold Storage mode and deals Follows the current active character and fires Frosty Parfaits at nearby opponents at intervals, dealing At intervals, Escoffier will summon a Surging Blade when activating her Cooking Mek in Cold Storage mode, dealing Ousia-aligned Activates her All-Spectrum Multi-Use Cooking Mek's {LINK#N11120002} | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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 | Scoring Cuts | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Displaying her exceptional knife skills, Escoffier deals | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Passive Skills
 | Constant Off-the-Cuff Cookery |
| When using the Hold form of her Elemental Skill · Places the Cooking Mek on the field. The Cooking Mek can absorb elemental attacks. When the absorbed elemental energy hits a certain limit, Escoffier can convert the ingredients placed within it into wonderful food. · Escoffier needs time to purchase new ingredients, so she can only make a certain number of dishes like this each week. The number of dishes Escoffier can make resets every Monday at 4:00 AM. |
 | Better to Salivate Than Medicate |
| After using the Elemental Burst |
 | Inspiration-Immersed Seasoning |
| When there are 1/2/3/4 |
Constellations
 | Pre-Dinner Dance for Your Taste Buds |
| When 4 party members are You must first unlock the Passive Talent "Inspiration-Immersed Seasoning." |
 | Fresh, Fragrant Stew Is an Art |
| When Escoffier activates her Cooking Mek in its {LINK#N11120001} If you hit multiple opponents with a single instance of |
 | The Bakery Magic of Caramel Browning |
| Increases the Level of Maximum upgrade level is 15. |
 | Secret Rosemary Recipe |
| {LINK#P1122101} You must first unlock the Passive Talent "Better to Salivate Than Medicate." |
 | Symphony of a Thousand Sauces |
| Increases the Level of Maximum upgrade level is 15. |
 | Tea Parties Bursting With Color |
| {LINK#N11120001} · When your party's active character's Normal, Charged, or Plunging Attacks hit opponents, Cooking Mek: Cold Storage Mode will fire off another Special-Grade Frosty Parfait, dealing 500% of Escoffier's ATK as This effect can be triggered once every 0.5s, and this effect can be triggered 6 times within the duration of one Cooking Mek: Cold Storage Mode. |
Skill Ascension
Related Items
| items per Page |
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Gallery
Sounds
Quotes
Audio Language:
| Title | VoiceOver |
| Hello | |
| Chat: Background Music | |
| Chat: Knife Skills | |
| Chat: Perceptive Senses | |
| When It Rains | |
| After the Rain | |
| When It Snows | |
| When the Sun Is Out | |
| Good Morning | |
| Good Afternoon | |
| Good Evening | |
| Good Night | |
| About Escoffier: Breaking Out of Archetypes | |
| About Escoffier: Fully Armed | * Unlocks at Friendship Lv. 4 |
| About Us: Right to Critique | |
| About Us: Principles of Innovation | * Unlocks at Friendship Lv. 6 |
| About the Vision | * Unlocks at Friendship Lv. 4 |
| Something to Share | |
| Interesting Things | * Complete "Masquerade of the Guilty" |
| About Furina: First Meeting | * Unlocks at Friendship Lv. 4 |
| About Furina: Current Situation | * Unlocks at Friendship Lv. 4 |
| About Navia | * Unlocks at Friendship Lv. 4 |
| About Charlotte | * Unlocks at Friendship Lv. 4 |
| About Sigewinne | * Unlocks at Friendship Lv. 4 |
| About Wriothesley | * Unlocks at Friendship Lv. 4 |
| About Lynette | * Unlocks at Friendship Lv. 4 |
| About The Knave | * Unlocks at Friendship Lv. 4 |
| About Emilie | * Unlocks at Friendship Lv. 4 |
| About Varesa | * Unlocks at Friendship Lv. 4 |
| About Xiangling | * Unlocks at Friendship Lv. 4 |
| More About Escoffier: I | |
| More About Escoffier: II | * Unlocks at Friendship Lv. 3 |
| More About Escoffier: III | * Unlocks at Friendship Lv. 4 |
| More About Escoffier: IV | * Unlocks at Friendship Lv. 5 |
| More About Escoffier: V | * Unlocks at Friendship Lv. 6 |
| Escoffier's Hobbies | |
| Escoffier's Troubles | |
| Favorite Food | |
| Least Favorite Food | |
| Receiving a Gift: I | |
| Receiving a Gift: II | |
| Receiving a Gift: III | |
| Birthday | |
| Feelings About Ascension: Intro | * Unlocks at Ascension Phase 1 |
| Feelings About Ascension: Building Up | * Unlocks at Ascension Phase 2 |
| Feelings About Ascension: Climax | * Unlocks at Ascension Phase 4 |
| Feelings About Ascension: Conclusion | * Unlocks at Ascension Phase 6 |
| Elemental Skill: I | |
| Elemental Skill: II | |
| Elemental Skill: III | |
| Elemental Skill: IV | |
| Elemental Skill: V | |
| Elemental Skill: VI | |
| Elemental Burst: I | |
| Elemental Burst: II | |
| Elemental Burst: III | |
| Opening Treasure Chest: I | |
| Opening Treasure Chest: II | |
| Opening Treasure Chest: III | |
| Low HP: I | |
| Low HP: II | |
| Low HP: III | |
| Ally at Low HP: I | |
| Ally at Low HP: II | |
| Fallen: I | |
| Fallen: II | |
| Fallen: III | |
| Light Hit Taken: I | |
| Heavy Hit Taken: I | |
| Heavy Hit Taken: II | |
| Joining Party: I | |
| Joining Party: II | |
| Joining Party: III |
Stories
| Title | Text |
| Character Details | For many years, Fontainian cuisine — exemplified by a focus on elegant sophistication — has been a popular palate-pleaser throughout Teyvat. If you were to inquire among food critics as to who best embodies the principles of Fontainian food, few if any would omit the great "former head chef of the Hotel Debord," Escoffier, from the forefront of their name lists. In the eyes of discerning diners, Escoffier is both the founder of "precision gastronomy" and a leading proponent of "the principles of innovative cuisine." She excels at taking flavorings measured with the precision of scientific rigor and crafting them into dazzling, dynamic taste experiences. According to countless food critics, she is a "demon chef" who continues to breathe new life into the culinary world while sending shivers down the spines of dietary dinosaurs — those stubbornly unreceptive to change and fresh avenues in culinary evolution. While improving the industry's technology and techniques, she has successfully lowered the costs involved, effectively democratizing high-end dining and putting famous dishes on the tables of ordinary folk. According to her students and peers, she is discipline incarnate. There is no slacking on her watch — even the tiniest mistakes caused by a lapse in concentration or momentary distraction are met with scathing critiques. Crafting a dish worthy of even a perfunctory nod of approval requires absolute respect for each ingredient and the utmost sincerity and caution at every stage of the cooking process. As Navia and her other friends see it, Escoffier is a patient and thoughtful woman who finds inspiration in complex symphonies and conversations with companions alike. Joining her for a spot of afternoon tea is much like opening a surprise gift — there is always something new and unexpected in store. Yet for Escoffier, there is no dwelling on past glories — in her eyes, there is only the now and her goals for the future. Even when tasting a creation into which she has poured her heart and soul, she only stops to enjoy her work for a fleeting moment before turning her attention to the tiniest of flaws that even a seasoned critic would fail to notice. "There's still a long way to go to achieve perfection!" |
| Character Story 1 | Escoffier displayed an unusually keen awareness from an early age... almost shockingly so. Her sense of taste was particularly sharp, a characteristic that combined with her natural curiosity to remarkable effect. When her parents were distracted, she would rush into the kitchen and try every ingredient and seasoning she could find. She would then categorize them based on whether they were sweet, savory, sour, or spicy, and neatly rearrange them based on flavor intensity. She would then gesture to her mother to point out which flavors she preferred. While other children were playing aimlessly and carefree, Escoffier was busy discerning which baguettes had been out of the oven for too long and were no longer fresh. She would eagerly signal her mother to replace these stale loaves with freshly-baked ones. Seeing her little arms waving and her eyes blinking furiously, her mother would cut her off a few extra pieces of bread and ladle her a fresh bowl of soup, mistakenly believing she was trying to signal her hunger. Of course, Escoffier's parents weren't so well off that they could afford to throw out bread the second it lost its freshness. And so Escoffier, then only two, learned how to use salt, butter, sugar, and pepper to create fresh flavors for every meal. Watching this unfold, her parents, themselves chefs, realized their daughter's particular interest. So, they provided her ever more seasonings to play with, giving her the tools and freedom to express her creativity. In whatever free time they had between teaching their daughter poetry and art, Escoffier's parents would introduce the history of cooking, inculcating in her the solemn significance of being a chef — starting with the adage that "The pristine white of a chef's uniform shines as brilliant as the plumage of a snow-winged goose." It wasn't long before Escoffier was completely immersed in the wonderful world of food. She asked her parents to take her along to work, sitting and observing from the quietest corner of the restaurant. With the owner's permission, they would make a little extra sample with each dish they cooked so that the curious Escoffier could taste every style and flavor. They were as yet unaware that in Escoffier's mind, this was nothing less than diligent study. This exceptional talent would only continue to evolve and improve until she attained an awe-inspiring virtuosity. No matter what dish was put before her, with just a single taste and a few minutes of careful consideration, Escoffier could not only list each ingredient and seasoning but even estimate the amounts used. Eventually, at the ripe old age of four, she took a decisive step on her culinary journey — identifying ingredients and flavoring food was no longer enough. She was determined to start cooking dishes that could satisfy her tastes — to create cuisine that would shock the world! "How about I make dinner tonight?" For her first ever dish, Escoffier eschewed the more common starting points and attempted a Golden Trinity Roulade — fish, poultry, and offal coated in batter and fried until a wondrous, golden interplay of complex flavors was achieved. This was by no means an easy dish to make. Only by preparing each ingredient with care and precision could the correct balance of flavors be achieved. The slightest inaccuracy could easily result in a dish that is torment for the tongue. Escoffier followed the recipe to a T, carefully measuring each ingredient and seasoning and strictly controlling the timing of each stage. Her tiny hands were a blur of activity, anxiety turning her face red as she spent a hectic two hours toiling away. Her first, somewhat clumsy attempt at cookery did not have a fairytale ending — this was no case of the genius chef destined to turn every dish she touched into culinary gold. While her parents were full of praise for her Golden Trinity Roulade — enthusing quite genuinely over their meal — once they left and Escoffier had tried it herself, a frown quickly spread across her face. She had failed to cook a dish that she found truly satisfying. "There's something missing, a certain je ne sais quoi..." That night, Escoffier lay in bed thinking, unable to sleep... "Perhaps... I haven't eaten enough food... I haven't prepared enough meals... Was my seasoning off?" "Reading a recipe and following the instructions as-is... It's not enough!" From that point on, Escoffier had a clear goal to work towards... She would try more food, expand her culinary horizons, and create delicacies that would make the world gasp in awe! * Unlocks at Friendship Lv. 2 |
| Character Story 2 | "Expand my culinary horizons"... Such a simple goal, and yet, one that required considerable expenditure. Wishing to avoid burdening her parents, Escoffier decided to embark on a culinary campaign despite her young age. She found a nondescript restaurant far from the prying eyes of anyone who might recognize her and diligently worked her way up to an apprenticeship in the kitchens. By observing the chefs as they cooked dish after dish — all while helping them complete vital steps in the preparation process — Escoffier quickly familiarized herself with the specific challenges posed by wide varieties of food. Whenever a customer was less than satisfied, Escoffier would try a sample of their dish and combine her own taste with her memories of how the chef had cooked it to analyze the problem. At the same time, mistakes are inevitable amidst the kitchen's heat, and stove-side pitfalls are impossible to predict from staring at recipes and textbooks alone. The chefs in Escoffier's restaurant already thought she was too young to work in the kitchen. So, even when she knocked over a pot full of food, they couldn't bring themselves to scold her. But Escoffier requested she receive no special treatment — every harsh word, every sharp reprimand, she wanted to hear them all. If she didn't like what they said, then it was her job not to make the same mistake again. It was these unpredictable pitfalls that Escoffier needed to quickly identify and commit to memory, adding them to her growing pool of "experience". In a short six months, her understanding of cooking had grown by leaps and bounds, and she was soon ready to cook the restaurant's signature dishes unsupervised. This tiny apprentice, barely taller than the stovetop, would stand on a chair, wielding utensils that weighed half as much as she did, and produce dish after dish of remarkable quality. Seeing this, the restaurant owner was moved by her passion and granted Escoffier the title of "petit chef." Her apprenticeship was over, and she was given a salary to match her new position. Almost all the Mora that Escoffier earned in those early days was spent on "sampling delicacies." Every day off they had, she would invite her parents to visit the famous restaurants of the Court of Fontaine, sampling each establishment's most exceptional offerings. While her parents were busy enthusing over the novel flavors of this high-end cuisine, Escoffier was deep in contemplation, considering the steps that must have been taken to prepare each dish and committing to memory every last spark of inspiration. The more delicious food she tried, the more her own cooking excelled, the more Mora she could earn, and the more delicious food she could try... As Escoffier spiraled ever upward on this culinary cycle, she became increasingly engrossed in the grandness of gastronomy. But there was one delicacy that she had been unable to sample... The legendary Gateau Debord had swept through the culinary world like wildfire only a hundred years before. Yet, after the untimely death of the Hotel Debord's original head chef, the recipe had vanished from history. Later generations had made repeated attempts to reconstruct the recipe from scattered records of the time. Many of these replicas had themselves made waves in the culinary circles of Fontaine. Escoffier had tried them all, and while they were indeed sweet and delicious, she was always left with an inexpressible sense of disappointment — surely, there was more to the legendary cake than this? Around Escoffier's fifth birthday, a great chef from the Spina di Rosula created another such replica, one that was rumored to be almost identical in taste to the original. The Spina even arranged for the Hotel Debord itself to host a grand tasting ceremony, whose opening day just so happened to fall on Escoffier's birthday. There would be a mere sixteen pieces on offer each day. Naturally, these were quickly reserved for famous celebrities and people of note — there was no hope of securing a taste for someone like Escoffier, no matter how much she might desire it. On the day of her fifth birthday, Escoffier begged her parents to take her to the Hotel Debord. Even if she couldn't try it, perhaps she could learn something about the legendary gateau just from its color, shape, and smell. In the end, unforeseeable events conspired to provide her with far more than just a glimpse and a whiff of fragrance — outside the hotel, a sudden gust swept up an exquisite hat and whisked it into Escoffier's hands. She searched high and low until, finally, following the unmistakable scent of roses wafting from the hat, she managed to find its equally fragrant owner — a somewhat anxious Navia. By way of thanks, Navia invited Escoffier to sample the delightful piece of cake that had been reserved specially for her by the great chef who had baked it. "Honestly, it's nothing! I'll let you in on a little secret..." Navia lowered her voice and, after making sure no one was listening, whispered to the hesitant Escoffier, "I've tried it loads of times when no one was looking... and personally, I prefer macarons!" With that, Escoffier's curiosity overcame her polite hesitancy, and she eagerly dug into the cake that Navia had just handed her. It was indeed delicious, yet far from perfection. To Escoffier's tastes, it was no better or worse than the other imitations she had tried. But this was a coveted gift from a new friend standing right in front of her — not to mention the work of a chef from the organization said friend's family ran... Was this the time for an honest appraisal? "How is it? Do you like it? Tell me what you really think!" Navia's appeal erased any lingering doubt. When facing a friend — when facing food — only the truth will do. And so, as she would go on to do countless times in the years to come, Escoffier gave her frank, exacting assessment: "...It's nothing special." * Unlocks at Friendship Lv. 3 |
| Character Story 3 | A vast and formidable gulf must be bridged for the merely "exquisite" to be elevated to the "enchanting." After carefully analyzing and comparing the many imitations she had tried over the years, Escoffier decided that she too would attempt to recreate the Gateau Debord she had so long dreamed of. She would attempt to use this stunning creation as a stepping stone to ascend to the pinnacle of the culinary world. With no recipe to follow, she had no choice but to cycle through the more common ingredients, hoping to slowly "derive" the perfect flavor. If taking an existing recipe and learning how to prepare it, then modifying and improving upon what was already there can be compared to building a house with a tried-and-tested blueprint before decorating it in a different style... Then, Escoffier's method of "derivation" should be compared to building an entirely new house from scratch. Should an ingredient lend a dish an unexpected flavor, or if the proportions of each component are slightly off, the structure will topple, and the entire dish must be rebuilt from the ground up. To this end, on top of her regular work at the restaurant, Escoffier started taking on "custom orders," where customers would provide her with ingredients and requirements, and she would craft dishes for them that were not on the menu. Doing so allowed her to push beyond her comfort zone and learn to adapt to unexpected requests. By familiarizing herself with a variety of ingredients in the heat of battle — continuously experimenting with new pairings and combinations — she could uncover both the original and latent flavors of every ingredient. Years passed in unending experimentation and refinement, as Escoffier created a detailed "Flavor Profile Chart" and developed her own unique culinary philosophy. She named her new school of cooking "precision gastronomy." It was a style unfettered by a set repertoire of ingredients but instead grounded in understanding the fundamental flavor of each component. She honed in on precise measurements and analysis of the reactions occurring at each stage of the cooking process to create a truly bottom-up approach to cooking. At this point, Escoffier finally felt as though she had — if only barely — joined the ranks of the cooking establishment. From this moment on, she poured all her effort into advancing the frontiers of food and challenging the boundaries of perfection. By harnessing the principles of her budding precision gastronomy, Escoffier successfully created a new dessert that was not simply exquisite but truly enchanting. Benefiting from the popularity of her earlier "custom orders," her new cake took the Court of Fontaine by storm, flying off countertops throughout the city. It caused such a stir that news of this new sweet treat made its way to Furina, whose curiosity was piqued. In between performances, she took the time to visit Escoffier's restaurant and see what the fuss was all about. When Furina appeared at the restaurant, the whole scene fell silent. Knives and forks stopped in mid air as diners stared in shock, while the chefs' hands were trembling so much that they were unable to continue cooking. Only Escoffier quickly regained her composure after a brief moment of shock. It was she who greeted Furina with earnest elegance and, after a few seconds of careful preparation, delivered her new signature dessert to the superstar's table. It was then that Furina noticed a peculiar emotion in Escoffier's eyes. Fervor? No... it was like she was entranced. It was as though this young chef had been waiting for just such an opportunity. Every dish she prepared was given her absolute care and attention — and now that she had the chance to present her food to the Hydro Archon herself, she seemed like someone stepping into the spotlight, eagerly awaiting Furina's verdict. Now even more curious than ever, Furina picked up her knife and fork and began to hum a lilting melody as the delicate flavors of the Lily Sugar-Glazed Opera Cake danced on her tongue like the notes of a sweet symphony. When she had finished, Furina immediately broke out into enthusiastic praise. She carefully confirmed the source of each sweet sensation and twice asked Escoffier's name before leaving. That night, Escoffier couldn't sleep. To have suddenly received such praise from Furina left her feeling like she was in a dream — a dream so wonderful she could hardly believe it was real... If she awoke, would she ever be able to relive this fantasy? The answer, it turned out, was yes. The next day, she received an envelope from the Palais Mermonia. Inside was a letter of special appointment. ... Many years later, when Furina discussed her first meeting with Escoffier at a tea party, she recounted how amazed she was at the young chef's assured demeanor and composed grace. At that moment, Escoffier displayed a rare lapse of composure yet managed to retain her customary frankness as she responded: "To be honest, my mind went completely blank. I was cooking purely on instinct." * Unlocks at Friendship Lv. 4 |
| Character Story 4 | "Dearest Escoffier, your superlative dessert brought me so much joy yesterday! Your wonderful talents are simply unrivalled..." "To this end, I have decided to appoint you as my personal 'Patissiere Supreme'!" In a reception room at the Palais Mermonia, Furina personally placed an exquisite chef's hat on Escoffier's head, awarded her with a commemorative badge — one of Furina's own design — and bestowed upon her a title with no equal in the culinary world. For Escoffier, this was the ultimate encouragement — a position of great responsibility in Furina's court. She could feel the pride in her heart surge like a tidal wave of motivation. And with it, her resolve grew, too — she was determined to keep creating dishes that would satisfy her new patron. However, even the Palais Mermonia had a budget to keep, and a well-fitted kitchen was seen as an expense too far. What facilities there were would only allow for the preparation of simple dishes, with no way for Escoffier to fully express her culinary genius. As a result, she needed a fully-equipped restaurant where she could prepare Furina's desserts before carefully packaging them, sealing them, and delivering them to her master's table. Fortunately, the Hotel Debord extended a timely offer, creating the new role of "Technical Head Chef" especially for her. She was now nominally on a par with the hotel's head chef and could freely use even the rarest and most expensive ingredients to create unparalleled dishes for Lady Furina. It was a mutually beneficial arrangement. Escoffier gained access to the finest equipment and ingredients, while each of her prestigious desserts now bore a label reading "Creation of the Hotel Debord" — further cementing the establishment's reputation throughout Fontaine. What the hotel seemed to have overlooked, however, was that Escoffier was no simple pastry chef, and her culinary talents stretched far beyond the boundaries of the sweet. After all, Furina could hardly be expected to eat cream, frosting, and fruit filling for three meals a day — she required her Patissiere Supreme to dabble in the realm of the savory, too. And so it was that Escoffier spent this period of her life putting her talents into practice without restraint, honing her cooking skills until she had reached the peak of her craft. She recreated the hotel's classic dishes with impeccable skill while improving upon many of their recipes, even reviving several others that had been thought lost to time. The head chef at the time was a no-nonsense and experienced old hand who had already picked her chosen successor. However, upon seeing the advantages Escoffier held in all culinary domains, she decided to let the two younger chefs duel it out in friendly competition. Escoffier did not disappoint. She cooked a bowl of Wave-Kissed Sands — a dish that appears simple and unassuming at first glance but whose preparation is fraught with potential pitfalls. The dish left those who tasted it stunned, and even her rival was convinced that Escoffier should take her place as the new head chef. Just like that, she became the youngest head chef in Hotel Debord's history. The commemorative badge that Furina had given her — now a symbol of her personal image — would grow to embody the pinnacle of cutting-edge gastronomy. Under her stewardship, the hotel's chefs pushed the limits of possibility, elevating the quality of every dish in their repertoire. Even the most pedantic of critics would find no fault in their food. After just six months in her post, Escoffier had reached the pinnacle of her profession. She was now recognized as Fontaine's most illustrious chef since Modeste — the hotel's "genius" founder. But no journey through life is without roadblocks, and hers was no exception. After a while at the Hotel Debord, she discovered that her development had plateaued. Every group of diners has its own unique "food culture" — an ingrained inertia shaped by time, history, and environment. These deeply rooted conventions were not something Escoffier could overturn on her own. For example, a well-dressed couple of noble stock would find it just as hard to imagine taking up their finely polished knives and forks and digging into a mound of fish and chips as a thrifty worker would find it to nibble on foie gras with their family. Because of this, the food that Escoffier could create while at the Hotel Debord was limited by the tastes and cultural horizons of her clientele. Not to mention, the dramatic influx of customers caused by the hotel's increased popularity put a huge strain on her, as she was now in charge of not only ensuring the quality of every dish but also managing the entire kitchen staff. All of these factors conspired to restrict her exploration and experimentation with flavor. But... could she really throw away the title of head chef that she had worked so hard to achieve — and abandon the hotel's unrivalled culinary environment — all to chase a hazy goal with no clear way forward? Before Escoffier could make up her mind, an unexpected event decided her fate on her behalf. A dangerous and prohibited substance, lumiline, was found in the hotel's food. The news spread like wildfire throughout Fontaine, and her chefs were all in a panic. As the head chef, Escoffier felt responsible for allowing the contamination to occur. To protect the hotel's reputation and calm unrest among the staff, she resigned her post. But it was not enough, and she found herself dragged before the court and sentenced. All her doubts and frustrations would now have to accompany her to the lonely prison beneath the waves. * Unlocks at Friendship Lv. 5 |
| Character Story 5 | From Furina's personally appointed Patissiere Supreme and a legendary chef praised by all to a criminal languishing in the Fortress of Meropide... Escoffier's fall from grace was steep — it was the kind from which many might never return. Fortunately, Escoffier had never been cowered by danger — the more precarious her predicament, the more calm she became. If anything, her brief stay in the Fortress of Meropide gave her a new sense of perspective. She would later jokingly refer to this time as her "first period of seclusion" — a time spent cultivating her skills. The food at the Fortress of Meropide's Coupon Cafeteria — far from the haute cuisine she was used to — could generously be described as a lottery. One where the jackpot was a meal so bad it was like an extra sentence. And yet, it allowed her to consider the possibilities of precision gastronomy from a whole new angle. No longer focused on recreating specific flavors or arriving at set results, she turned her attention to testing as many taste combinations as possible. Every ingredient had depths to be plumbed, each one capable of creating unthinkable flavors with the right companion, thereby granting access to a wider world of seasonings to be used. With this newfound motivation, her underwater life no longer seemed so stifling — though she still felt a pang of regret: At times, the Fortress of Meropide was as noisy as a factory assembly line, while at others, it was as quiet as the yawning void. Thinking back to the atmosphere of the Hotel Debord, where melodious music always filled the halls, left her deeply saddened. Then one day, Furina and Navia came to visit, bearing a small record player. To Escoffier, the lilting notes of songs she had once grown tired of were like the first drops of rain after a long drought. As she was reminded of all the dishes she had enjoyed while listening to these songs, a surge of inspiration welled up inside her. From this day forward, the lumiline case that had landed her in prison no longer held any real significance for her. The very next day after leaving the Fortress of Meropide, Escoffier invited her friends — including Navia — to a banquet. She chose a song with an undulating melody and a soothing rhythm and let the music inspire her as she created a dozen or more dishes, each one greeted by astonished gasps from her guests. As for the new creation she sent to Lady Furina, named "Autumn Frost," it was so well-received that Furina couldn't help but dance with joy. Upon her release, Escoffier did not return to the Hotel Debord. Instead, she settled into a peaceful life at a tavern by the Fleuve Cendre that Navia had recommended. This was to be the beginning of her "second period of seclusion." Only matters relating to food could be allowed to disturb her thoughts. Even the sudden arrival of a catastrophic flood could not distract her from her purpose — she would not leave on the rescue boats until all of her utensils and ingredients had been properly sealed and secured. The second the flood waters receded, she was back in her kitchen. Escoffier's goal was not simply to create a dessert that would surpass the Gateau Debord and present it to Furina — her ultimate aim was to demolish the boundaries of traditional cooking entirely. She did not attempt to tackle this cultural inertia head-on. Instead, like blending colors on a palette, she gradually introduced new flavors, fostering quiet, subtle innovation and progress. Over time, she would create a world without shackles, where even the humblest dishes could grace the tables of fine dining establishments and the most lavish cuisine could shed its haughty airs. The ultimate goal was to discover a new peak of gastronomic pleasure. Even if this peak couldn't be reached in a single lifetime, Escoffier was determined to ascend toward it. This would be a never-ending journey in pursuit of flavor, unbound by time or place. Whenever a new idea formed or an unfamiliar ingredient was discovered, she would throw every ounce of her being into researching it. Escoffier understood well the challenge she faced. It almost seemed to be reflected in her eyes — that shining peak of ultimate flavor, destined to refract the endless brilliance of her inspiration, like the pristine white plumage of a snow-winged goose... * Unlocks at Friendship Lv. 6 |
| Multi-Purpose Gastromek Assembly | Experienced chefs are used to dealing with multiple sets of ingredients at once. As the pioneer of precision gastronomy, Escoffier frequently found herself whirling through the kitchen like a spinning top. While other chefs might take established ingredients and season them to achieve a desired flavor, her approach was to construct a "flavor protocol" based on the underlying principles of each dish. This process requires precise dissection of ingredients, complex cooking modalities, refinement, distillation, and a host of techniques that could add literally dozens of steps to the cooking process. As a result, Escoffier began to explore the limits of multitasking. While preparing to cook each dish, she would divide the tasks that needed to be performed and plan them out in order down to the second, just as though she were a musician performing a dress rehearsal. Her well-choreographed cooking was such that this process became known throughout the culinary world as the "Kitchen Waltz." But after training in this manner for some time, she suddenly came to her senses: "I'm a chef, not a performer on the stage!" For Escoffier, it was vital that she spread the load by not only taking on extra help but also developing more convenient tools. And so, when she first started taking on "custom orders," she sought out the help of a group of engineers from the Fontaine Research Institute. Based on her requirements, these mechanical experts together created the "Experimental Multi-Purpose Gastromek Assembly," comprising her two capable assistants, the "All-Spectrum Multi-Use Cooking Mek" and the "Self-Adapting Movement Signal Tracking Support Mek." The All-Spectrum Multi-Use Cooking Mek functioned as a combined cooking and plating device, integrating ingredient measurement, temperature regulation, and moisture control functions into a mechanism designed to separate mineral components. In Escoffier's hands, it was a capable substitute for essentially any piece of kitchen hardware. It could even be used to create "randomized cuisine" by setting it to perform cooking steps at random. In fact, she often made use of this feature to generate ingredient combinations she might never have conceived of on her own. At times, these culinary experiments bore delicious fruit — though just as often, they produced results that were barely edible. The Self-Adapting Movement Signal Tracking Support Mek expanded the technical side of cooking by harnessing the power of "prosthetics." It could be pre-programmed to perform a vast array of different movements that could then be executed following signals provided by Escoffier. Once installed upon her back, it was almost like a prehensile tail — whether manipulating utensils, handling ingredients, or carrying trays of food, it proved a steady and reliable assistant. If anything, this tail-like mechanism was sometimes too responsive, reacting to even the slightest movement Escoffier made. On such occasions, the light meant to indicate its operating status would start flashing in sync with its malfunctions. Had she known it would do this, she would have asked the engineers not to include an indicator light at all — so as to prevent the mechanism from betraying her emotions... * Unlocks at Friendship Lv. 4 |
| Vision | Compared to the blazing heat of an open flame, Escoffier is far more fascinated with the frigid cold of ice. When it comes to man-made technology, the requirements for cooling something down are significantly more demanding than those for heating it up. Low temperatures are key to locking in the original flavor of ingredients. The importance of preserving the freshness of food — both in the time between being gathered and being cooked and between being cooked and being served — is impossible to overstate. To these ends, Escoffier has tried everything to guarantee a stable supply of high-quality ice. The effects of Mist Flowers' freezing vapors are impressive, but they have a limited range of effect, and their cooling properties are a tad weak. The costs of using alchemical solutions are so vast that even the Hotel Debord wouldn't countenance them. Even the mechanisms of the Fontaine Research Institute cannot maintain artificially low temperatures for any significant amount of time... Escoffier once even traveled to the Dragonspine region to seek out a legendary "Arcane Cryo Source." Wrapping herself in a thick coat and tightly wound scarf and carrying a heavy pack and an Iron Point, she wandered the mountain slopes for days. Even when her polearm had been worn beyond use, she still hadn't located her target. Suffering from severe frostbite and carrying wounds from repeated battles with the area's monsters, she had no choice but to leave empty-handed. On the long road back, Escoffier heard rumors of a mysterious Cryo entity known as Daleth, which only served to deepen her sense of regret. Her desire to find this source of Cryo would become a goal exceeded in intensity only by her obsession to advance the culinary arts. On another trip to Natlan in search of new ingredients, the stiflingly hot climate left her in some distress, causing her to take the wrong path and stumble into dangerous territory more than once. It never rains but it pours — just as Escoffier finally located the ingredients she was looking for, she carelessly disturbed a group of Avatars of Lava. Surrounded and in mortal danger, the scorching heat of burning Phlogiston almost caused her to faint. And even as she beat a hasty retreat, she was sent flying by an exploding barrel of Phlogiston. Up until this point, she had been desperately clutching her traveling pack, doing her best to protect the cooking mechanisms and ingredients inside. One thought kept reverberating inside her mind... Ice... Ice... Ice... Her memories beyond that point are hazy — as though she had inadvertently drunk a large quantity of spirits. All she could recall afterwards was that some... freezing current had washed over her from behind, flowing nonstop until the flames clinging to her clothes had been extinguished, and she had somehow left the monsters' territory behind. It was only once she had returned to Fontaine with the rare ingredients she had gathered that she discovered the Vision hanging from her back, radiating a cold brilliance. The residual shock of her near-death encounter was replaced with a sense of joyful astonishment. The euphoria that enveloped her utterly washed away the pain of her injuries. In order to maintain a sense of cold clarity, Escoffier secured her vision to her hairband, hoping it would calm her mind in the heat of the moment and help her retain absolute physical coolness in a kitchen roasted by roaring flames. With the help of her Vision, she finally managed to realize her dream of keeping her ingredients cool in all conditions. Not only that, but after learning to wield the elemental power it granted her, she combined it with the functions of her "cooking mek" to great effect, massively expanding the scope of her search for ingredients. Even her utensils benefitted — the knives, forks, and spoons she could now form from elemental ice were exceptionally durable, not to mention convenient to replace. Another advantage of Cryo-generated cutlery was that Escoffier no longer had to waste her time and energy carrying and washing silverware. And yet, despite being the most capable ice-wielding chef in all of Fontaine — perhaps even Teyvat — Escoffier produces surprisingly little ice cream. Perhaps one day she will devote her efforts to creating an entire school of cuisine based around it, crafting frozen treats that can be conjured up and enjoyed anywhere and anytime... * Unlocks at Friendship Lv. 6 |
215 responses to “Escoffier”
a lot of tattering here and nothing about her ER requirments, which should be helpful to understand
Yeah…alright. They’re running out of Cryo ideas. Why they’re not letting a 4* Cryo unit be a Cryo support for once is an odd choice. Two 5* Cryo supports weren’t enough.
“So…y’all rolled for C2 Citlali.? Yeah…about that…”
another missed opportunity from a braindead fucking team
at least she does a very good damage, but she is NOT a cryo SUPPORT, because the only thing she does is
1) conditional to freeze teams
2) it’s just shred
she’s not “better than shenhe” (unfortunately) and plus she’s not from natlan, so she can’t take full advantage from CC set
she’s good? she’s more than good
BUT
she could be much well rounded
but this team is made of idiots and we know it, i give up and i’m slowly playing more and more games
im sick to see this shit work
Yeah. Mark my word, by the time Nod Krai rolls in, they’ll go “oh shit, we gave everyone so much shred resistances mean nothing anymore! Everyone, meet Pingas, our brand new Unshreddable enemy class! Have fun! (And give us your money.)”
What I meant was how Geo/Electro/Anemo have Gorou/Kujou Sara/Faruzan to buff their respective elements specifically as 4* characters, while Cryo just has Shenhe—a 5* who buffs the element. Mika could’ve been the 4* Cryo buffer, but they chose the Physical buffer niche for him. Lately they’ve been just opting for Hydro/Pyro resistance shred in 5* Cryo characters instead of just giving those two elements their own 4* buffers. Next, a Dendro 5* is somehow going to buff Cryo and/or shred Cryo resistance again (looking at whatever that IR buff is), and the next 4* Dendro will just buff Burgeon damage etc instead of Dendro damage itself.
Not complaining at all. It’s just odd that they’ve suddenly stopped doing 4* element-specific buffers after doing four of them. But, then again…still no Hydro Claymore in sight. The only combination yet to be released.
But, at the end of the day, new toy to pull for, unless they decide to lock her 55% shred behind cons.
Why they make escoffier kit looks like a Sub-DPS from her elemental skill? the multiplier looks so small compare to other sub-DPS charaxter multiplier.
Also her BiS weapon don’t have energy recharge kit which mean she is energy issue (if her elemental skill don’t give instant elemental particles from casting the skill) and her heal is important if you want to use it with furina
It’s important to note how quickly attacks from Sub-DPS characters trigger.
For example, Escoffier’s skill triggers a damage hit every second. On the other hand, Mavuika’s tap skill triggers every 2 seconds. Despite having nearly identical scalings (Escoffier’s skill at level 10 is 216% of attack, Mavuika’s is 230% of attack), Escoffier does almost double the raw damage due to attacks triggering twice as fast.
In damage over time off field, Escoffier is among the best in the game. I’m not sure on exact numbers but I think only Emilie, Furina, and Yelan are even modestly stronger. And that is out of roughly 20 characters that I consider to be Sub-DPS units. So I would not describe it as “small”.
In terms of her energy teams, Escoffier will likely be in team composition considering of either 3 Cyros + 1 Hydro or 4 Cyros. That should help quite a bit in getting the needing energy she needs to user her burst reliably.
so basically she’s 5* powercreeped photographer girl, great, imma switch her artifacts to escoffie
what artifact that suit escoffier?
bis Obsidian Codex
username checks out
non-natlan characters can use obsidian codex too?…..
Yes, you can proc the 12% elemental damage bonus from the 4-piece effect, but they won’t recover energy (2-piece effect) nor they’ll give the additional 28% elemental damage bonus (4-piece bonus effect). I use it on Albedo.
Nope, Cinder set can be used for the 12% elemental bonus though.
Golden troupe Is gonna be BiS
for mainstat Atk atk healing with Furina or atk atk crit without
dmg Is the best choice on circlet by far since you get 5+19.2+15 rate (base, ascension rate and cryo resonance)
we have no data for now about ER requirements, but isnt gonna be High as Furina thanks to the 2nd/3rd cryo in the party that feed particles to her
keep in mind that cryo dmg Is slightly worse or equal than atk%
With any 4 star weapon and fully levelled feather, ATK sands, and ATK goblet, she should have at the minimum 1800 ATK, which translates to 8000 healing for everyone on ult cast. When built properly she would have 2000~2700 ATK and her ult will heal 9000~10000 hp, which is usually enough unless her other three teammates are Furina, Neuv, and Layla.
Note that with double hydro, Escoffier herself will have at least 21465 hp (at lv. 90 with lv. 20 flower), so she might not be able to overheal herself (for Furina’s passive) without healing bonus, which bodes ill for stacking fanfare, since the squishier teammates generally have similar max hp. So healing hat, or an unholy amount of ATK, or C1 on Furina which provides more incoming healing bonus (in particular the base 150 fanfare before it starts building up).
Golden troupe
best in slot
ER-ATK-CR Golden Troupe
Shenhe is about to get power creeped. I mean, you can use Escoffier and Shenhe; don’t get me wrong, but from what their kit offers, Escoffier wins by a landslide.
knock knock
wait, but it is not a direct power creep, they do not fit the same slot and provide different things. You cannot run Escoffier with anemo so it would probably fit that specific slot and their buffs are complimentary (at c0 at least). Shenhe provides 15% cryo dmg bonus, 15% bonus damage for a duration and a % of atk of per cryo proc (77% at rank 9) for x procs, while she should have in team an anemo character to provide the resistance shred – Escoffier just replaces the anemo character providing resistance shred (and can heal buff for furina).
If you are pulling for Skirk you want this character
no shes bait
thats what u think
Think about it right, Overload is good cause u can save units like Furina, Xilonen, Kazuha, etc – Escoffier will also fulfil this niche aside from the fact the Furina is going to be used with her 100% of the time – ur literally throwing if u don’t.(provided u own Escoffier, that is)
thx, but no thx, my furina will remain on the bench
I don’t get this character. Like, on “what were they thinking” level. So, what is this new 5* unit is bringing to the table huh?
Button one, plays very pretty NA animations, does nothing else because she’s an off-field support, too bad.
Button two, a cryo turret with full uptime that maybe hits harder than Fischl on a good day; oh, and it doubles as a Parametric Transformer, because why the fuck not?
Button three, tosses out some area damage and a party heal, wow never saw that one before.
And that’s our new limited 5* unit, everyone, break out your credit cards. I’ve seen 4*s with better kits than this. Oh wait, she also has a passive that shreds Res and scales off party comp without limiting it. So, they want me to roll for a 5* whose main contribution to the party is EXISTING? Are you for real?
I will tell you something many people knows: you can skip and not wishing for a character you dislike (read: dislike). It saves you more primogems for any new character in future that you like (read: like).
If you dislike a new character, skip it, don’t pull. There will always be new character in future that you might like or dislike.
Believe. I skipped many character I dislike before, and for many reasons.
Oh, go ahead and miss the point some more (read: my point). The question is not “should I roll for this char” (hell, that’s clear as day). The question here is “when the hell will MHY finally release something worth rolling for”. Because I got one meaningful addition to my roster in the entire region. Everything else so far is either fugly as hell or is shackled to an awful kit. Or both. This is rapidly approaching the point where gems simply have no meaning anymore, because everything you can get for them is either years obsolete or just plain awful. And now we get a glorified artifact set on legs at competitive prices… And no, I don’t trust the game enough to wait a year for another archon only to have them fuck up again. This company has more money than they know what to do with, and the quality of their main IP is going steadily down. That wasn’t the case before, and that’s unfortunate (read: very sad).
I just feel you wanna vent and you chose this place lol. The natlan kits were some of the most spectacular ones we had in a long time. What do you even want from an off-fielder to do?
She basically frees the anemo/healer slot for furina freeze comps, so you can have more versatility in those comps, womp womp. Imagine Furina+Escoffier in open world, you just sit there and watch the opponent slowly dying while they are unable to move due to the freeze lol. Usually freeze teams were underwhelming nowadays, having a lot of fixed slots (furina+healer+anemo for shred+main dps). Now you actually can have versatility in team comps – as someone that was a big fan of cryo in early versions, i cannot wait to experiment with her lol.
And even if the majority of players don’t agree that version 5 has been full of unappealing characters, your experience is still valid and worth sharing/discussing. I don’t expect every character to appeal to everyone, but having a whole region full of unappealing characters can’t be anything but disappointing.
I like the Natlan designs in a vacuum, but I am not a fan of them in the context of Genshin. They feel out of place, to say the least. I’ve skipped most of the version 5 characters, and will probably skip Skirk/Escoffier. Yeah Escoffier is strong, but I am not a fan of the “chef’s bridal lingerie” visuals, even if she’s only on-field for mere seconds per rotation.
I’m sitting on a pile of saved wishes, waiting for good characters, and if I miss out on some Primogem rewards because IT or Abyss or this rumored endgame mode is overly indexed on Escoffier/Skirk, I’ll just make peace with it. Better to save 75-150 wishes than to spend them just to get a few hundred primogems. Meanwhile, I’ll just try to enjoy the parts of this game that are good: music, some events, exploring new areas… yeah that’s about it for me. And the rest of the time, I’m enjoying other games. Played quite a bit more in 2025 thanks to reducing my Genshin efforts.
yea man she just feels like a addition and nothing else.
Are you a tourist?
Beautiful NA animations on off-field characters happens a lot, they’ll have a C6 that makes NAs good. (e.g. Chiori, Furina, etc)
Cryo turret deals a lot of damage, coupled with her passive that’s a gigantic RES debuff. Have you not seen how Chevreuse teams completely mog Dendro down into the gutter? Aggravate’s dead.
Burst is to heal. Great that our debuffer brings a heal like Chevreuse.
She’s incredible and will be meta defining.
I’m sorry, you lost me at the “C6” part.
plays very pretty NA animations and does nothing else because they’re an off-field character is the name of the game for genshit
recycle impact. game rated for 13 year olds. kids and retards actually prefer same press q, e switch out shit than different mechanics for different characters. plus it takes brains to innovate. so devs just change the visual and description. minimum effort = devs happy, retards and kids are the same. so win-win.
will my girl midka e relevant again?!!!!!!
mavuika is nothing but mid… 1M+ easy dmg is nothing but mid.
I think he referred ayaka by midka.
@popo
dude isn’t capable of even reading
i feel sorry
ER requirments?
She looks like Navia and is a Shenhe/Chevreuse-ish 2.0. I mean… if you are into Cryo, you got Cryo. Very skippable perso.
I’m kind of on the fence about this one. On one hand, Escoffier could be the push my Ayaka and Ganyu need to finally be good since, despite having 5-star weapons and both Shenhe and Kazuha to buff them, they don’t even come close to beating my Arlecchino team of her and three 4-stars in terms of damage.
But on the other hand, she seems to be a dedicated support for Skirk and, honestly? I don’t care for Skirk at all. I was expecting her to look a LOT cooler considering what Childe says about her only for her to show up in Fontaine looking like a Star Rail character that’s barely a day older than the guy she trained from child(e)hood. I’ll just wait to see if Esco gets nerfed or something, I guess.
True! for current existing cryo, we don’t have many good (idk about wrio since i dun have him). So I’m really looking forward to skirk…many has been a fan of her and I’m one, but I’m so hoping for a new cryo meta! Nowadays, I only have ayaka and she struggles in both abyss or theater that design to use cryo.
I use Xilo, Furina, Shenhe, and Ayaka…and if I replace Shenhe -> Benny and Ayaka to any pyro from 2.0, the team is stronger than Ayaka against their respective enemies.
Still love Ayaka, but it’s frustrating to not full stars on first try (I’m too lazy to attempt many times)
Ganyu/Ayaka teams will still not beat Arlecchino, even with Escoffier, in single target damage.
Damn, really? Guess that means there probably isn’t much hope for Skirk unless she’s just DISGUSTINGLY overpowered.