Escoffier.   Georges Auguste     - A very rare item.
One of Escoffier and Charles Scotto's Menus, .
From the Hamburg Amerika liner S.S. Imperator. June 23rd 1914.
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 rare item of Escoffier and Charles Scotto 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 many people associated with this great ship. It is also rare to be able to tie down a Charles Scotto menu. He was to become one of the leading Chefs of the early American Culinary associations and schools. Becoming as famous there as his Master. Ref: Herbodeau and Thalman’s fine autobiography of Escoffier’s life.

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Ephemera category
ref number: 11213

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 ˝” x 4 ˝”.
- 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 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 [ACF] 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 premiere 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     - 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 we see in his final publication: 'Ma Cuisine", 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     - A signed copy.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1907
FIRST ENGLISH EDITION. 165x250mm. 1fep with signature in black ink - "A. Escoffier" and the page has light foxing. [1] Half Title. Verso with Advertisements. [1] Frontispiece of 'Escoffier' with tissue guard with a 1/2" oil stain on the edge, not affecting the photograph. (the oil stain affects the edge of all to page 33. Does not affect the text). Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep with light foxing. Original full green cloth binding with gilt writing and tooling on the spine and front cover - very fresh. It has also been expertly re-laid and strengthened. Internally very good with slight browning and foxing to the feps. With the signature and the original cover; a rare & handsome copy.
- The provenance of this book is quite interesting. The father of a Welsh family owned this book since 1950-51. He was part of a Family musical act called 'Seven de Guise Seymours'. They used to feature in the music halls from the mid 1920's till the outbreak of WW11. He was also a friend of Elton Hayes who was the lute player in the early Robin Hood films and known to the family as Uncle Bish. Hayes was in the habit of spending Christmas with the Welsh family. He always brought the family nice presents. One of them being this signed copy of Escoffier's 'Guide to Modern Cookery'. A fine item for a collector of cookery books.

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Modern category
ref number: 11108

Escoffier.   Georges Auguste     - Both books with well preserved original covers.
La Morue & Le Riz
[1] A. ESCOFFIER LA VIE A BON MARCHE La morue 82 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS. [2] A. ESCOFFIER Le riz L'ALIMENT LE MEILLEUR, LE PLUS NUTRIF 130 recettes -- pour -- l'accommoder ERNEST FLAMMARION, EDITEUR 26, RUE RACINE, PARIS.
BOOK 1. FIRST EDITION. 1929. In original Yellow cover with red writing. The front cover with the same exact text as the title page. 1 fep. Half-title. Title page. pp [1] V1-V11 [1] [1] 10-67. p2. Advertisements. Wonderful clean condition. -- BOOK 2.FIRST EDITION. 1927. In original Yellow cover with red writing. The front cover with the same exact text as the title page. Half-title. Title page. [1] 8-79. Covers and paper lightly browned throughout, but still a very nice copy in its original state. Both books housed in a clamshell box bound in half dark brown leather with marble boards. The spine with raised bands, gilt lines and gilt tooling. Also with a red and green label and gilt lettering. The interior laid with fawn felt.
- Escoffier started cooking in his uncle's restaurant at the tender age of thirteen. He was born in the village of Villeneuve-Loubet, near Nice on the 28th October, 1846 and died at Monte Carlo on 12th February, 1935. He was a prolific writer publishing many Culinary gems over a long distinguished career as the most famous Chef in the world. La Riz and La Morue were among the last of his ten major works, which he published at the respective grand ages of 80 and 82. (While Le Riz is scarce, Le Morue is very rare) His last book 'Ma Cuisine' was published in 1934 at the age of 87 -- by any standard; a remarkable life. A beautiful leather bound box to house two fine original Escoffier books, especially the very rare 'La Morue'.

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Modern category
ref number: 10979

Escoffier.   Georges Auguste     - A signed handwritten letter
Addressed to 'Cher Monsieur Cadier'
And signed 'A Escoffier' on Carlton Hotel Stationary.
A 2 page manuscript letter, addressed to Mons. Cadier. On headed paper from the Carlton Hotel, Pall Mall. London. Dated 16 Avril 1918, with the Hotel Crest. The letter was folded in eight with creases, with one line partly obscured but still readable. The whole has been sometime mounted on same coloured card. Also enclosed is a black and white formal group photograph of many of the famous chefs of the day. All contemporaries of Escoffier. They are celebrating some occasion that honors Monsieur Cadier. All the chefs have signed the photograph. Among those present are M. Eugene Herbodeau, one-time protege of Escoffier and also his literary executor, also Auguste Laplanche, Maitre Chef de Cuisine at the Savoy Hotel for many years. Marcel A. Percevault, Maitre Chef de Cuisine of Claridges from 1933-54 is part of the group. Enclosed in a neat marbled cardboard folder with a large label on the front cover. Very rare items.
- In the letter, Escoffier writes in ink ---- [Dear M. Cadier, In our short conversation this evening, I forgot to tell you that over and above the 10 pounds per week you will have 50 pounds gratuity at the end of each year. M.P. informed me of the little remark you made to him on the subject of M.M. Dupont and Carriyer, both of them are good friends and, as you know, they are not particularly well (suffering a little). They have been with me to pass the time waiting for jobs. Officially they have never been sous chefs. With regard to M. Limassin, although I had certain serious reasons for not being satisfied I gave him a post he can be proud of. I believe that in view of the circumstances it is necessary to give you the details. Yours sincerely A Escoffier P.S. If at any time you wish to acquire a post at the Carlton you can take all the time you need to allow you to find someone to replace you thereby not leaving the firm in an embarrassing situation]. -- Adolphe Hypolite Cadier -- 1882 – 1954. A French born chef who spent the major part of his working life in England. On arrival he first worked at Oddenino’s Restaurant, Regent Street, London for a short time in 1910. Cadier also worked 1939-42, at the famous fish restaurant; La Maison Prunier, St James St. London. He is mentioned on page 254 of Madame Prunier's very good book -- La Maison, History of Pruniers. London. 1957. Escoffier was the Maitre Chef de Cuisine of the Carlton Hotel, London from 1899-1919. His concern and care for chefs who had worked under him is well documented. Escoffier himself, in the translation of his own recorded notes in his great grand-daughter-in-law, Laurence Escoffier's book, 'Memories of my Life', states; "During my career I was able to implant 2,000 French chefs all over the world" This letter is a fine indication of that care and tact, for which he was revered. Combined with the signed photograph of a large group of contemporary fellow professionals, very interesting items of pertinent Escoffier ephemera.

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Ephemera category
ref number: 10988

Escoffier.   Georges Auguste     - A signed handwritten letter
A letter to P. Andrieu, signed by Escoffier.
A two page letter written at his retirement home in Monte-Carlo, 20 November, 1934
Addressed to Monsieur P(ierre) Andrieu, --- Paris. The two pages are covered in Escoffier's handwriting. There is also a one page English translation of the letter. A very clean item. Enclosed in a neat marbled cardboard folder. With a label on the front cover. The letter is from the library of Pierre Orsi, the famous Lyon restuaranteur. A rare item.
- The letter is written one year before Escoffier's death. He writes in a rather shaky hand -- [Dear Sir, I am very surprised that you did not receive my letter which was in answer to yours, whereby you were asking me to write an article for the newspaper "L'action automobile". This article should have been about regional cuisine as seen from the point of view of the chef - Curnonsky treats it from the point of view of the gastronome. Between the chef and Curnonsky there is a wide gap that I do not wish to bridge. Mr Curnonsky speaks as a writer, he is charming and his articles are interesting in places but I have no desire to be the cause of any arguments. To answer your question, I could only do it after reading the article "les princes de la cuisine francaise". Despite all my desire to be agreeable to you and Mr Roussel, it will be impossible for me to do it. I must also tell you that the different regional cuisines do not exist anymore. Ever since all the "regions" have been merged by the advance of the automobile which created easier access from one country to another, we have now in France only one cuisine and that is French Cuisine. -- With deepest regret for not acceding to your wishes, Yours sincerely, A. Escoffier. -- My best wishes to Mr Roussel.] Pierre Andrieu was an author of many articles and books in the domain of wine and gastronomy. He was also a collaborator of Curnonsky's. Together they published in 1935 a book about the restaurants of France, titled 'Les Fines Gueules de France'. This letter pertains to the research for that book. Maurice Edmond Sailland (October 12, 1872, Angers, France – July 22, 1956, Paris), better known by his pen-name Curnonsky and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns. He is often considered the inventor of gastronomic motor-tourism as popularized by Michelin, though he himself could not drive. The contents of the letter display an ironic point of interest. Escoffier, one year before his death is offering a glimpse of the changes he is seeing to his beloved French cuisine. Having re-organised, during his life time, the French kitchen so fundamentally from that of the Bel-Epoque era he is still only really interested in viewing the changes from the chef's point of view. It is obvious that even at the grand old age of eighty eight, he is still active and well informed.

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Ephemera category
ref number: 10989

Escoffier.   Georges Auguste     - Two of Escoffier's menus
From the Carlton Hotel. Pall Mall. London.
Menu 1 -- from the Carlton Grill Room dated May 11th 1909. Menu 2 -- a daily 'Carte du Jour' dated May 10th 1909.
Both menus as new. The ala carte menu has a 1" tear in the fold with no damage to text. Housed in a cardboard, marbled folder with a label on the front cover. Also comes with a black and white photograph of the Carlton Hotel - circa 1910.
- Escoffier was Maitre Chef de Cuisine at the Carlton Hotel from 1899- 1919. These are two of his menus. As such, and in this fine condition, very rare.

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Ephemera category
ref number: 10992

Escoffier.   Georges Auguste     - One of Escoffier's menus
A menu and a table plan. Carlton Hotel. Pall Mall. London.
1.-- A Dinner Plan of Tables. Thursday. July 21st 1910. 2.-- Special Dinner Menu. Monday. September 16th. 1918.
1. -- This card is decorated by a double gilt border, front and back. On the front is an emblem of the American flag and the Union Jack. It is a four page ‘Plan of Tables’ for a Dinner in honour of General Stuart L. Wilson at the Carlton Hotel, Thursday, July 21st 1910. Seated at the ‘Red Table’ is Lieut. Sir Ernst H. Shackleton who was to set out 4 years later on ‘Endurance’ for his ill-fated attempt to reach Antarctica. It has taped marks on the back, indicating it has been sometime mounted in a book. 2. -- The menu is for a special Dinner at the Carlton Hotel on Monday 16th September 1918. Hosted by the Hon. A.J. Balfour MP for His Excellency Monsieur Michalacopoulos. The menu has an embossed gilt crest of the Royal Coat of Arms. Mons. Andre Michalacopoulos was the President for the Counsel of Ministers and Minister for Greek Affairs and A.J. Balfour was British Prime Minister from 1902 – 1905. It is a nice clean menu card with a 2 page insert tied by a ribbon. Both are housed in a nice cardboard, marbled folder with a label on the front cover. Rare Escoffier ephemera items.
- Escoffier was Maitre Chef de Cuisine at the Carlton Hotel from 1899-1919. These two items are his, from the Carlton Hotel kitchen banqueting department.

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Ephemera category
ref number: 10993

Escoffier.   Georges Auguste     - Signed by Escoffier, unusually in English.
A GUIDE TO MODERN COOKERY
BY A. ESCOFFIER OF THE CARLTON HOTEL WITH PORTRAIT NEW AND REVISED EDITION (with a printer's device and initials M.H.) LONDON WILLIAM HEINEMANN 1909
165x250mm. 1fep. Half title with signature in black ink "To Mr H. Fowler With best Compliments A. Escoffier London 16 Fevrier 1909" (with a very little light foxing). [1] Frontispiece of 'Escoffier' with tissue guard. Title Page. [1] (1)vi-x Preface. (1)xii Contents. (1)xiv-xvi Glossary. (1)1-848. [1p Index] [1] (1)852-891 Index. 1p Advertisements. 1fep. Original clean full green cloth binding with bright gilt writing and tooling on the spine and front cover with a slight rubbing to edges. The gutter inside is split but holding well. All edges green. Internally, clean and bright. Also enclosed is a beautifully produced four page 'Escoffier Ltd' promotional pamphlet and price list for all Escoffier Sauces, and we are also informed the Preparations can be obtained from all high-class Grocers and Stores. It has a fold in the middle and slight browning around the edges.
- The first English edition was published in 1907. This is the 3 imprint and the second English translation of the first French edition of 1903. At that time of publication, Escoffier was Maitre Chef de Cuisine of the Carlton Hotel, Pall Mall, London. His tenure there lasted 20 years, from 1899 - 1919. Nice clean original bound copies with the gilt lettering still bright are very scarce and with the unusual signature and the rare pamphlet - an altogether rare and handsome copy.

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Information

Modern category
ref number: 11124