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César Ritz
César Ritz (23 February 1850 – 24 October 1918) was a famous Swiss hotelier and founder of several hotels, most famously the Hôtel Ritz, in Paris and The Ritz Hotel in London. His nickname was "king of hoteliers, and hotelier to kings," and it is from his name and that of his hotels that the term ritzy derives.
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Kaiser Wilhelm II
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The Times
The Times is a daily national newspaper published in the United Kingdom since 1785, when it was known as The Daily Universal Register.
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Alpes-Maritimes () is a department in the extreme southeast corner of France.
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The Hôtel Ritz is a hotel located at 15 Place Vendôme, in the heart of Paris, France. It is one of the most prestigious and luxurious hotels in the world and is one of the seven recognized Parisian palace hotels. Established in 1898, it is the oldest Ritz Hotel in the world.
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Monte Carlo (French: Monte-Carlo, Occitan: Montcarles, Monégasque: Monte-Carlu) is one of Monaco's administrative areas. The official capital is the city of Monaco, which is coterminous with the country itself.
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The Savoy Hotel is a hotel located on the Strand, in the City of Westminster in central London. Built by impresario Richard D'Oyly Carte with profits from his Gilbert and Sullivan operas, the hotel opened on 6 August 1889. It was the first in the Savoy group of hotels and restaurants owned by Carte's family for over a century. It was also the first luxury hotel in Britain, introducing electric lights throughout the hotel, electric lifts, bathrooms inside most of the lavishly furnished rooms, constant hot and cold running water and many other innovations. Carte hired manager César Ritz and chef Auguste Escoffier, who established an unprecedented standard of quality in hotel service, entertainment and elegant dining, attracting royalty and other wealthy guests and diners. Winston Churchill frequently took his cabinet to lunch at the hotel.
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Euro crisis summit: The night Europe changed
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name | Auguste Escoffier |
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dead | dead | birth_dateOctober 28, 1846 | birth_placeVilleneuve-Loubet, France | death_dateFebruary 12, 1935 | death_placeMonte Carlo, Monaco }} |
Georges Auguste Escoffier (pronounced ; 28 October 1846, Villeneuve-Loubet, Alpes-Maritimes – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century.
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. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.
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.
Ritz Hotels
In 1897, César Ritz and Escoffier were both dismissed from the Savoy Hotel. Ritz and Escoffier were implicated in the disappearance of more than £3400 of wine and spirits, and Escoffier had been receiving gifts from the Savoy's suppliers. By this time, however, Ritz and his colleagues were already on the point of commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the Paris Ritz (1898), and then at the new Carlton Hotel in London (1899), which soon drew much of the high-society clientele away from the Savoy. In addition to the haute cuisine offered at luncheon and dinner, tea at the Ritz became a fashionable institution in Paris, and later in London, though it caused Escoffier real distress: "How can one eat jam, cakes and pastries, and enjoy a dinner – the king of meals – an hour or two later? How can one appreciate the food, the cooking or the wines?"In 1913, Escoffier met Kaiser Wilhelm II on board the SS Imperator, one of the largest ocean liners of the Hamburg-Amerika Line. The culinary experience on board the Imperator was overseen by Ritz-Carlton, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London. Escoffier was charged with supervising the kitchens on board the Imperator during the Kaiser's visit to France. One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named fraises Imperator by Escoffier for the occasion. The Kaiser was so impressed that he insisted on meeting Escoffier after breakfast the next day, where, as legend has it, he told Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." This was quoted frequently in the press, further establishing Escoffier's reputation as France's pre-eminent chef.
Ritz gradually moved into retirement after opening The Ritz Hotel in 1906, leaving Escoffier as the figurehead of the Carlton until his own retirement in 1920. He continued to run the kitchens through World War I, in which his younger son was killed in active service. Recalling these years, The Times said, "Colour meant so much to Escoffier, and a memory arises of a feast at the Carlton for which the table decorations were white and pink roses, with silvery leaves – the background for a dinner all white and pink, Borscht striking the deepest note, Filets de poulet à la Paprika coming next, and the Agneau de lait forming the high note."
Death
Escoffier died on 12 February 1935, at the age of 88 in Monte Carlo, a few days after the death of his wife.
Publications
References
Further reading
Category:1846 births Category:1935 deaths Category:People from Villeneuve-Loubet Category:French chefs Category:French food writers
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