In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways -- which created quite a scandal once exposed. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same -- or more intriguing....
|Title||:||Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class|
|Number of Pages||:||320 pages|
|Url Type||:||Home » Ritz » Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class|
Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class Reviews
3.5 stars. I received a free copy of this book through Goodreads First Reads program. It made for an interesting peek behind the scenes of the luxury hotel industry, and the hotelier and chef whose names became synonymous with luxury. One caveat: probably not a good idea to read on an empty stomach, as some of the menu descriptions are mouthwatering.
Ritz and Escoffier by Luke Barr is a free NetGalley ebook that I read in early April.
Hotelier Cesar Ritz and chef Auguste Escoffier debut in London at the Savoy Hotel during 1889 to draw in continental European clientele. Both are motivated, inspired, full of ideas, focus on opulence and quality, and work hard to cater to their guests' extravagant whims. The arc of this book takes place over approximately 15 years while Ritz opens the Rome Grand Hotel in 1894, the Paris Ritz hotel in 1898, the ...more
From the Publisher - In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dis ...more
Cesar Ritz started his career as a waiter in Parisian restaurants. He worked his way up to better and better eateries, and finally made the step to being a hotel manager. He had an eye for improving things and a memory for what guests liked and didn’t like.
Auguste Escoffier was a brilliant chef, with equal skills in creating food and managing kitchens. When he started, kitchens were mad houses filled with yelling, drunkenness, food that arrived with some bits already cold and some hot, and very ...more
I received an ARC of this book through the Amazon Vine program.
Cesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet. Ritz brought along Auguste Escoffier to take care of the food side of the service. Both men remained much longer than they had expected to and were instrumental in changing the old rules of accommodation and dining for their wealthy patrons. The juggli ...more
What does one think of when one hears the name Ritz? Cesar Ritz, the man behind the concept of ritzy, was a simple man, uneducated and insecure. He thought he had peasant hands. Yet, he knew the hotel business. When approached by the owners of the Savoy Hotel in London, Ritz took charge and modernized the concept of hotels and service forever. Ritz's first act was to install Auguste Escoffier as the hotel's chef. Escoffier, with his theory of brigade de cuisine, revolutionized the preparation of ...more
Luke Barr, who has written before on high profile chefs, provides a dual biography of Cesar Ritz and August Eschffier, the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious customers in the world. The book chronicles the rise of the duo from early successes in Europe to their breakout at the Savoy Hotel in London to their move back to Paris to found the Ritz Hotel to their subsequent ex ...more
Loved loved this book. It tells the story of Cesar Ritz and Auguste Escoffier and how they catered to the rich people of Europe and America. The book begins in 1889 thru 1902 when money was so important. It talks about how Ritz changed hotels by introducing modern conveniences like bathrooms in each room, elevators and other items. Escoffier rearranged a kitchen so that service flowed and meals arrived hot to the table. He also made menus just for special people and parties. The book was a quick ...more