Escoffier.   Georges Auguste     - Extremely rare.
Signed photograph.
A group of nine chefs with George Auguste Escoffier, one of whom is also Escoffier's famed pupil - Charles Scotto.
Vintage sepia mounted photograph framed beautifully in a dark brown matte cardboard border and enclosed in a brown and gold frame, measuring 12”x13”. The photograph itself measures 6 ½” x 4 ½”.
- This is a very rare signed photograph. It is a group shot of chefs outside the legendary ‘Casino Dieppe’ France, circa - 1927. The uniqueness comes about by the inclusion within the group of the famous Chef, Auguste Escoffier seated in a dark suit, and also his famous friend (especially in America) and pupil, Charles Scotto -- seated to Escoffier’s left. The signatures of Escoffier and Scotto are respectively on the bottom left and right of the picture. Charles Scotto was born 1887 in Monte Calro and in his youth became a close friend of Escoffier. At the turn of the century Scotto had been a commis chef in the brigade at the Savoy Hotel London where Escoffier was Maitre Chef de Cuisine. Scotto helped Escoffier all thro’ his professional life with planning and opening many new kitchens and restaurants such as the new Carlton Hotel in London’s Pall Mall and the extremely popular, new and innovative al'a Carte 'Ritz restaurants' on board the Hamburg-Amerika line, especially in the kitchens of S.S.Imperator where he was Escoffier's partner in this undertaking. He represented and helped Escoffier in the setting up and the opening of many of his other ventures over the years, including the famous 'Casino Dieppe. In 1928, at the Sorbonne in Paris, The World Chefs' Association was formed and it is still in existence today. Scotto was their the first president. He also opened other hotels including the famous Pierre Hotel in New York. For the opening Scotto invited Auguste Escoffier - (described by Andre L. Simon in his obituary to Escoffier in the 'Wine & Food Society' Magazine as his last official act)... In 1935 Escoffier passed away in Monte Carlo. In America ‘Les Amis d' Escoffier’ held their first memorial dinner at the Jensen Suite of the Waldorf with 53 friends of the famous chef attending a memorable feast. In 1936, approximately a year after the death of Georges Auguste Escoffier, members of the American Culinary Federation in New York City invited hoteliers and leading citizens to join with the chefs to preserve the culinary traditions of the master. The then - ACF President Charles Scotto, well known as Escoffier's "beloved apprentice," and General Secretary Joseph Donon hosted the premier meeting of their new society for gourmets in the Waldorf-Astoria Hotel on March 30, 1936. Rules were established that forbade drunkenness. Only wine or aperitifs were served. Les Amis prohibited smoking at table, claiming that anyone who smoked between courses did not deserve the title of gourmet. Speech making was not allowed either. Ultimately, dining rules required silence during dinner so guests could focus on the dish at hand without distraction. Charles Scotto passed away in 1937 aged only 51, following kidney surgery. More than 1,000 of his admirers and colleagues attended the funeral. A solemn high mass was celebrated at the Church of Our Lady of Refuge, on Ocean and Foster Avenues in Brooklyn, His widow traveled with his remains to Monte Carlo where he was buried. While photographs of Escoffier are quite common, those of Scotto are scarce and signed images of both chefs together are rare in the extreme.

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Ephemera category
ref number: 11187

Escoffier.   Georges Auguste     - A very rare item.
One of Escoffier's Menus, June 23rd 1914..
From the Hamburg Amerika liner S.S. Imperator.
180x158 mm. 4 pages. The front cover of the menu is an unusual birds-eye view of New York Harbour with S.S. Imperator steaming towards the Statue of Liberty and skyline of N.Y. in a circle. Beautifully observed and painted. 1st page, A farwell Dinner. Nice big menu written in English and German with eleven courses of French and American dishes. On the verso of the 3rd page, a music programme. Overall in very good condition and housed in a handsome cardboard folder covered in crimson marbled paper with a label on the front cover. A fine item of ephemera.
- In 1912 the Hamburg Amerika line again requested Escoffier’s services for the planning and inauguration of the kitchens on the brand new 53,000 ton liner, S.S. Imperator. Escoffier had previously planned and opened in 1905, the kitchens and dining rooms of the liners S.S. Amerika and S.S. Kaiserin Auguste Victoria. The new restaurants had been a stunning success. This a'la carte restaurant service on board all of those liners was called the “The Ritz Carlton Restaurants”. On the Imperator, Escoffier brought his famous pupil, Charles Scotto to be the Head Chef. The official trial cruise was to have an illustrious passenger; Emperor William. On the 8th July 1912, the Emperor boarded and they weighed anchor immediately and set sail towards Heligoland. On the last day of the Emperor’s stay on board He had a conversation with Escoffier. He thanked him for taking responsibility for the cuisine and how delighted He had been at the level of comfort He had experienced on board. In August 1914, as World War I began, the S.S. Imperator was laid up at Hamburg and remained inactive for more than four years until 1918. This menu is a ‘Farewell Dinner’ dated June 23rd 1914. It is not inconceivable that it is a part of the overall farewells of people associated with this great ship. Ref: Herbodeau and Thalman’s fine autobiography of Escoffier’s life.

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category
ref number: 11213

Escoffier.   Georges Auguste     - Two Escoffier menus.
Ritz Carlton Restaurants on board the Hamburg Amerika Line ships.
A Lunch and Dinner menu from the S.S. Amerika passenger liner, March 1908.
Menu 1. Dinner dated March 14th 1908 - 177x117 mm. A folded card with a very good drawing of the SS Amerika on the front cover. Inside a 12 course dinner in English and German with French and a few US dishes. On the back cover is the music programme with a lovely drawing of a violinist. Clean and handsome. Menu 2. Lunch dated March 12th 1908 - 130x90 mm. . A folded card with a header titled ‘A Suggestion' on the front cover. Inside a plain 6 course lunch in English and German. On the back cover are a couple of glue strips that suggest this menu was pasted into a folder at some time. All text and menu borders in gilt. The guttering has been strengthened but still a clean and handsome item. Overall in very good condition and housed in a handsome cardboard folder covered in grey marbled paper with a label on the front cover. A rare item of Escoffier ephemera.
- The Hamburg Amerika Liner company requested Auguste Escoffier and Cesar Ritz’s services for the planning and inauguration of the Kitchens and Restaurants on the brand new liners "S.S. Amerika" and the 'S.S. Kaiserin Auguste Victoria. Both of these ships were built side by side at the Harland Wolff shipyards in Belfast. 'Amerika' was launched first on April 20th 1905, According to the Morton Allan Directory of European Passenger Steamship Arrivals (Baltimore: 1987), the “S.S. Amerika" sailed between Hamburg and New York from 1905-1913. For the year 1914 it sailed between Hamburg and Boston; the Amerika's last U.S. arrivals were to Boston on 19 June and 24 July 1914. In 1912, it was the first ship to warn Titanic of icebergs. The kitchens and dining rooms of the liners S.S. Amerika and S.S. Kaiserin Auguste Victoria opened with the very original a la carte restaurants. The service on board all of those liners was called the “The Ritz Carlton Restaurants”. There had never been an a’la Cartre restaurant of any kind on a ship before. Adding the names of Escoffier and Ritz to this novel enterprise and the interest, support and demand completely filled the dining rooms every day. The new restaurants became stunning successes. They even had to significantly expand the kitchen of the 'S.S. Kaiserin Auguste Victoria' after the first voyage. Escoffier’s secondment from the Carlton Hotel to the Hamburg Amerika line was to last until 1915 and would further help to cement his reputation as the gastronomic Master craftsman of the age.

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category
ref number: 11214

Escoffier.   Georges Auguste     - The first edition - 1903.
Le Guide Culinaire.
BIBLIOTHEQUE PROFESSIONNELLE Le Guide Culinaire AIDE-MEMOIRE DE CUISINE PRATIQUE Par A. ESCOFFIER AVEC LA COLLABOATION De MM. Phileas GILBERT - E. FETU A. Suzanne, B. Reboul, Ch, Dietrich, A. Caillat, ETC. Dessins de Victor Morin - Je place ce livre sous le ptronage psthume de Urbain Dubois et Emile Bernard, en teimoignage de mon admiration pour ceux qui, depuis Careme ont porte le plus haut la gloire de l'Art Culiniare. A.E. - (printers device of two olive branches) PARIS 1903 - Tous droits de traduction et de reproduction reserves pour tous les pays, y compris le Suede, la Norvege et le Danemark.
FIRST EDITION. 224x145mm. Front paste-down and end-paper with marbled paper. 2feps. Missing the half title with with advertisements on verso . Title page. Escoffier's facsimile signature on the verso. (1)V1-V11 Avant Propos. Verso with Abbreviations. (1)X Remarques. 1p Advertisement. Verso with Tables de Chapitres. (1)2-766. 1p Methode de Repartition. 768-769 Menus. 1p plus 1 Folding plate showing service times and tasks. 771-786 Menus. (1)788-790 Table. (1)+p792 Errata. 4p Advertisements. 2feps. Back end-paper and paste-down with marbled paper. All paper age browned and slightly brittle which is typical of this and other books of this time, due to poor paper being used. First 4 pages and last page are are preserved and protected by clear tissue and the folding plate has been backed by clear tissue one of the folds separated but held by the tissue. The last 2pages are a little more darkened than the rest. New modern bottle green morocco boards and brown morocco spine with raised bands and tooled gilt devices and writing between the compartments. First editions are very scarce.
- Escoffier's great classic. Incomparable in many ways, not least in the fact it laid out what is now the modern Kitchen brigade with its departments clearly delineated and all recipes recorded that are still widely used today as the basics in most big Kitchen brigades. A mark of its classic place in Gastronomic history is that the recipes are still the basis of most Culinary schools curriculum. The great man is being re-discovered in this day and age once again. A sign of his lasting impact and a true appreciation for the skills and basically true recipes he used and recorded, in a time when change has become almost the norm, and food fads abound.

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Modern category
ref number: 11194

Escoffier.   Georges Auguste     - Limited edition of 200 - signed.
Les Fleurs en Cire
A. ESCOFFIER LES FLEURS EN CIRE (An elaborate printers floral device) BIBLIOTHEQUE DE L'ART CULINAIRE 4 Place Saint-Michel, - PARIS MDCCCCX Nouvelle Edition
12mo. September 1910. 190x147mm. 2feps Half-title with signed dedication in ink by Escoffier, -- "a Madame F, Band hommage et respectueuse sympathie A. Escoffier London Mars 1918". 1p explaining the limited editon, this copy 199 0f 200. [1] Frontispiece photogravure portrait of Escoffier with tissue guard. Title page. [1] 1p Dedication to Madame Daphine Daffis (Escoffier's wife, who also contributed to this book). [1] (1)10-11 with in-text illustrations. 3p with illustrations. (1)16-23 Les Fleurs du Fabuliste. 1p with Illustration. (1)26-94. 1p Du Meme Auteur. 1p with Illustration. 1fep. A limited edition of 200 copies in cream coloured papier de Hollande, de Van Gelder Zonen. 40 photo engraved illustrations in-text with halftone illustration titled "Fleurs de Magnolia en Cire". A very nice original untrimmed copy in excellent condition - as new.
- This edition is a very special limited and augmented one of 250 copies; 50 published in paper des Manufactures Imperiales du Japan and 200 in papier du Hollande, de Van Gelder Zonen, all signed by Escoffier. Maggs p151, 1st of 1886. Vicaire, a 1st of 1886. Cagle has a ordinary text copy, a 4th of 1910. Bitting has a 1st of 1886 dedicated by Escoffier to his great friend Madame Sarah Bernhardt.

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Modern category
ref number: 11203

Escoffier.   Georges Auguste     - One of Escoffier's menu.
Menu du Reveillon, 31st December, 1911.
Carlton Hotel and Restaurant, London. New Years Eve.
286mm x 224mm. With a Great British Empire themed coloured picture on the front. It shows two men, one is a John Bull figure, the other, a Scotsman in a kilt, as well as two ladies representing Ireland and Wales. The dates on two boats prows showing 1911 and 1912. At the top, six little vignettes of famous scenes from countries under the crown. Cardboard cover with four pages. An impressive menu with fourteen items inside. Tied together with multi-coloured cord. A little foxing on the front but not affecting the overall image. A nice item of Escoffier ephemera in good quality paper(for the time).
- Considering this menu is 100 years old it has fared well. Looking thro' Escoffier's 'L'Aide-Memoire Culinaire' of 1910 one can see his dishes on offer for that New Year. His menus from his time at the Carlton Hotel from 1899 - 1919 are very scarce, but when found they give a sense of place and gastronomic history other chef's menus lack.

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Ephemera category
ref number: 11182

Escoffier.   Georges Auguste     - ‘Officier de la Legion d’honneur’.
Banquet at the Palais d'Orsay for Escoffier.
In homage to Maitre Auguste Escoffier by the society of the 'Cuisiniers de Paris'. for the occasion of his promotion to ‘Officier de la Legion d’honneur’ on March 22nd, 1928 at the Orsay Palace.
A four page menu within covers, with a print of a painted portrait of Escoffier (courtesy of the Foundation A. Escoffier at Villeneuve-Loubet), plus the wine list and menu. Very clean on white handmade paper with a red place ribbon and untrimmed edges, but the outside covers age browned at the edges. A very handsome and unique item. The menu comprises: Creme de Volaille. Consomme Riche. Saumon de la Loire braise au Clicquot. accompagne: d'ecrevisses de l'Issole. Baron de Bebague. garni aux: primeurs de la Provence. Coq en Pate Palais d'Orsay. avec: une Salade Rosettte. Glace Legion d'Honneur. Roseaux pralines des bords du Loup. Corbeilles de Fruits. Friandises. The Wine list comprises: Five vintage Champagnes from 1919 and 1920. A Medoc et Graves. A Bitard Montrachet. A La Tache Monople 1918. The menu is housed in a handsome cardboard folder covered with red marbled paper and a label on the front cover.
- From 1890 to 1920, Escoffier took over the management of the kitchens in many luxurious & prestigious hotels like The Savoy Hotel and The Carlton Hotel in London and Ritz Hotel in Paris. For almost thirty years, he served many of the most famous people of the time, creating for them unique dishes that became renowned, even to this day. After he left London in 1920, Escoffier returned to Monte Carlo and undertook a very active retirement. He never ceased writing culinary books until his death in 1935. Due to the gratitude and unforgettable memory of Escoffier, people, including his best friends and colleagues in London and Paris, created the Auguste Escoffier Foundation. This eponymous museum was established in 1959 in the house where he was born. Mon. Raymond Poincaré was a French conservative statesman who served as Prime Minister of France on five separate occasions and as President of France from 1913 to 1920. For Escoffier's work in promoting French cuisine, President Poincaré personally presented him with the cross of ‘The Légion d'honneur’ or ‘The Ordre national de la Légion d'honneur‘. This is a French order established by Napoleon Bonaparte, First Consul of the First Republic, on 19 May 1802. Escoffier in 1919, was the first chef to receive such an outstanding award. On March 22nd, 1928 he was promoted to the highest French honour as an ‘Officier de la Legion d’honneur’ and again became the first chef to have received this distinction. He was presented his medal by President Edouard Herriot at the Palais d'Orsay. The ceremony was followed at the Palais by, quote “a remarkable banquet" with Escoffier as the guest of honour. In the last b/w photograph below, Escoffier can be seen shaking President Herriot's hand at the Palais as he is leaving. He is also surrounded by the brigade of chefs that cooked the banquet. This extremely rare item is the menu from that memorable occasion.

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Ephemera category
ref number: 11113

Escoffier.   Georges Auguste     - The last edition edited by Escoffier.
Le Guide Culinaire.
A. ESCOFFIER avec la collaboration de MM. Phileas GILBERT et Emile FETU Le guide culinaire Aide-memoire de cuisine pratique (printers device) PRIS ERNEST FLAMMARION, EDITEUR 26, rue Racine, 26 Tous droits de traduction, de reproduction et d'adaptation reserves pour tous les pays. With an ink inscription dated, Kathmandu 1997.
4th Edition 1921. 240x168mm. 1fep. The original cardboard cover bound in. [1] Half title. [1] Title page. Verso, Printers copyright 1921. (1)vi Avant Propos 1902. (1)viii-x Introduction, deuxieme edition 1907. (1)xii Introduction, troisieme edition 1912. (1)Introduction, quatrieme edition 1921. [1] 1-900. 1p Table Alphabetique. [1] (1)904-937 Table Alphabetique. [1] 1p Table des Chapitres. [1] (1)942 Table des Chapitres. 2feps. Internally age browned through out and slightly brittle. The last page of Table des Chapitres with a 1" tear repaired with a loss of a few letters. Modern dark brown half calf with marbled boards. Raised bands on spine with gilt lettering. Overall a nice copy.
- The first edition was printed in 1903 in French. An abbreviated version was translated into English in 1907. The second French edition was printed 1907. The third edition in French was 1912. This 4th edition was revised in 1921; this version was not translated into English until 1979. Escoffier was involved in the changes to all the four editions up to 1921. A great book, one of the masterpieces and cornerstones of French gastronomy.

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Modern category
ref number: 11081

Escoffier.   Georges Auguste     - 1st edition of Escoffier's classic in the original state.
Le Guide Culinaire
BIBLIOTHEQUE PROFESSIONNELLE Le Guide Culinaire AIDE-MEMOIRE DE CUISINE PRATIQUE Par A. ESCOFFIER AVEC LA COLLABOATION De MM. Phileas GILBERT - E. FETU A. Suzanne, B. Reboul, Ch, Dietrich, A. Caillat, ETC. Dessins de Victor Morin - Je place ce livre sous le ptronage psthume de Urbain Dubois et Emile Bernard, en teimoignage de mon admiration pour ceux qui, depuis Careme ont porte le plus haut la gloire de l'Art Culiniare. A.E. - (printers device of two branches) PARIS 1903 - Tous droits de traduction et de reproduction reserves pour tous les pays, y compris le Suede, la Norvege et le Danemark.
FIRST EDITION. 220x135mm. Front paste-down and end-paper with patterned paper. [1] Half title. Verso with advertisement. Title page. Escoffier's facsimile signature on the verso. 3p Avant Propos. Verso with Abbreviations. 2p Remarks. 1p Advertisement. Verso with Tables de Chapitres. 1-766. 1p Methode de Repartition. 768-769 Menus. 1p plus 1 Folding plate showing service times and tasks. 771-786 Menus. (1)788-790 Table. (1)+p792 Errata. 4p Advertisements. 1fep. Back end-paper and paste-down with patterned paper. All paper age browned and brittle which is typical of this and other books of this time, due to poor quality paper being used. Two pages are loose and the folding plate has been expertly repaired with one of the folds a little darker than the rest. The original dark brown cloth with the Art Nouveau design and gilt lettering on the front still nice and bright. The spine has compartments with blind tooling and gilt lettering. The top compartment cloth is missing with the under material still brown and blending well. Overall a nice copy in its original state albeit somewhat brittle. A very scarce book.
- This is Escoffier's great classic from which so much has come about. Used as the basis for his'L'Aide Memoire Culinaire' 1910. Also Louis Saulnier's 'Le Repertoire de la Cuisine' 1914. The folding plate was used in Escoffier's volume of menus, 'Le Livre des Menus' 1912, which was written to compliment 'Le Guide Culinaire'. Later in 1934 his last publication 'Ma Cuisine", we see the classical recipes modified for the housewife. Le Guide Culinaire and the organisation of the Kitchen Brigade brought about by Escoffier during his life, became the basis of all theory and practical training taught in Catering Colleges. Andre Simon in his forward to the first English edition of 'Ma Cuisine' 1965, writes a very endearing description of Escoffier the person, and proclaims his rightful place at the head of the table, due to his towering achievements and the unchallenged position he occupies in the realm of Gastronomy.

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Modern category
ref number: 11059

Escoffier.   Georges Auguste     - With one of Escoffier's menus.
The Carlton Hotel
One of Escoffier's Menus as well as a booklet with recipes for His sauces and two of Eugene Herbodeau's menus plus other Carlton Hotel Ephemera.
The Carlton Restaurant 'Carte du Jour' menu is dated 29th Avril 1908. It is slightly age-browned with ink inscriptions at the top describing some new dishes not featured on the menu. There are 2 dinner menu's from 4 Carlton Gardens dated 15 and 31st March, without a yearly date. Then two of Eugene Herbodeau's menus, the first for Xmas Dinner and a separate blue invitation card to New Years Reveillon. The second menu is a very rare special Luncheon with Anna Pavlova as main guest. Also enclosed is a recipe booklet with the original blue covers almost detached. It has Escoffier's name and the Carlton Hotel 'coat of arms' embossed in slightly faded gilt on the front cover. It is titled 'A Few Recipes'. Has a title page. p 1 Introduction. p 3-7 Preface. p 8-40 Recipes. p 41-42 Advertisements for Escoffier Sauces. p 43-44 Advertisement for 'A Guide to Modern Cookery'. p 45-47 Index. [1] There is a blue water stain in the top corner of all pages, not affecting the text. Also a finely designed folded card advertising the 25th Anniversary of the Carlton Hotel, very beautifully decorated in silver with blue leaves and a border of fruit; It has three finely drawn vignettes of the Hotel, the Restaurant and the Palm Room. Also enclosed is a b/w photograph of Escoffier and Eugene Herbodeau and another b/w photograph of the Carlton Hotel, circa 1910. All housed in an specially made clam-shell box bound in half mid-tan calf with tan cloth boards. The spine with raised bands and gilt lettering.
- Auguste Escoffier's tenure at the Carlton lasted from 1899 - 1819. His Carte du Jour menu is dated 1908. The two menus from 4 Carlton Gardens, which was the residence of Lord Balfour (Ex-Prime Minister) are believed to be Escoffier's. This cannot be proven, but the menus were a part of a large amount of purely Escoffier ephemera that this compiler purchased. The recipe booklet and four page advertisement sheet features products and recipes promoting 'Escoffier's Sauces' that were produced and sold by his company - 'Escoffier (1907) Ltd' at 6 Ridgemont Street, Tottenham Court Road, London. Mons. Eugene Herbodeau was a one-time protege of Escoffier's and also his literary executor. Together with Paul Thalamas he wrote and published a history and biography of his great mentor. He was commis Chef Poissonier under Escoffier at the Carlton in 1913. He also became Chef de Cuisine at the Carlton Hotel after Escoffier retired in 1819. In the black and white photograph, Escoffier is quite old and in civilian clothes. Herbodeau is in a Chefs uniform. As Escoffier passed away in 1935 we can assume this photograph was taken at the Carlton Hotel sometime before his death. An interesting footnote to Escoffier’s time at the Carlton, concerns the future President of North Vietnam, Ho Chi Minh [HCM]. Before becoming President he worked in the hotel kitchens from 1913 to 1917. He was waiting quietly in London for events to unfold, secretly hoping the conflict in the colonial regime in Indochina would lead to its collapse. When HCM started his job in the spring of 1913, he was part of the kitchen washing and cleaning team. For the staff, it was not unusual to see wealthy and famous clients leaving a lot of food on their plates after their meals. Whenever HCM saw a large chunk of beefsteak or a large piece of chicken untouched, he would transfer them to a clean plate and send them back to the kitchen. One time Escoffier asked HCM, “Why didn’t you throw these into the bins like others do?” HCM answered, “These things shouldn’t be thrown away. You could give them to the poor.” Escoffier was amused and pleased, “My dear young friend, please listen to me! Leave your revolutionary ideas aside for now, and I will teach you the art of cooking, which will bring you a lot of money. Do you agree?” Shortly after this conversation, HCM was promoted to the pastry and cake section, and Escoffier taught him the art of fine French desserts. He followed the grand chef’s instructions diligently, and with a keen interest. On French pastries, especially the pâte brisé, HCM mastered the skill very quickly. Escoffier had pioneered the techniques on how to mix the ingredients, how to handle the dough, and the key steps in the baking process that would produce a light, fluffy, and crispy crust. From the beginning, HCM’s mentor had noticed his unusual intelligence, and he always appreciated HCMs thoughtfulness and polite manners. Escoffier had no doubt that HCM (one of his favourite chefs) could have had a promising career ahead of him in the world of French haute cuisine. The Carlton Hotel was in its time one of, if not the most famous hotel in the world. Unfortunately it existed for only forty years. It opened in 1899 and was completely destroyed by Nazi Germany during the London Blitz in early 1940, after 57 consecutive nights of air raids ordered by Hitler. Any ephemera and menus from Escoffier's and Herbodeau's time working there are extremely scarce, and to have this varied and unique collection is quite rare.

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Modern category
ref number: 11064