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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Ephemera category
ref number: 11214

Escoffier.   Georges Auguste     - In its original bottle.
The Escoffier. Sauce Diable a'la Provencale
Four original items from Escoffier's company; Escoffier Ltd - 1903 and 1907.
ITEM 1. An original bottle of "The Escoffier Sauce Diable a'la Provencale". The sauce is still liquid with trapped air bubbles. It has the original blind-stamped metal cap and labels, all in excellent condition. This is an original bottle with the Escoffier Ltd. Ridgemont address. Later bottles have 'Escoffier' embossed in the glass back and front, as well as other later London addresses on the front label. ITEM 2. A recipe booklet with the original blue covers slightly loose and a small strip missing from the front cover without loss to text.. It has Escoffier's name and the Carlton Hotel' coat of arms' embossed on the front cover. It is titled 'A Few Recipes' and has a title page. p 1 Introduction. p 4-38 Recipes. p 39-42 Cookery and Health tips. p 43 Advertisement for Escoffier Ltd. [1] p 45-46 Advertisement for 'A Guide to Modern Cookery'. [1] p 48-51 Index. [1] Slightly age-browned throughout with a small stain affecting first 2 pages but not the text. ITEM 3. A lovely 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. ITEM 4. This is a second four page promotional pamphlet and price list titled 'Escoffier (1907) Ltd', in nice clean condition, . As the first pamphlet is elaborately decorated with a coloured image of one of the products and the text in red and black, the second is obviously a cheaper and later price list aimed at cutting costs. Interestingly this later pamphlet informs that the Preparations are stocked by the majority of high-class grocers and stores throughout the United States. All housed in a specially made clam-shell box with half mid-tan calf and brown cloth boards. The spine with raised bands, gilt lines and one red and one green label with gilt lettering. The four items form a unique and rare look at the marketing for Escoffier's famous sauces.
- Georges Auguste Escoffier, who began his career as a chef at age 13 in 1859 and is credited as one of the creators of what is now considered classical French cooking and was far ahead of his time in surprising ways. In 1903, while Chef de Cuisine at the Carlton Hotel in London, he started a company, Escoffier Ltd., to sell his sauces. He was concerned about nutrition and the effects of the pace of modern life on dining; despite his devotion to the good life, he was not fat. He started experimenting with tinned vegetables, notably tomatoes. While still at the Savoy Hotel, London in 1898, he is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins of tomatoes in Saxon-les-Bains for the Savoy. The fame of the product grew so fast that the following year, the food manufacturer, La Maison Caressa of Nice produced 60.000 kilos under his direction. This was the precursor to his famous sauces being bottled and sold through Escoffier Ltd. In 1915 Escoffier Ltd was sold. (Sadly after 80 years of business deals and corporate takeovers, only a remnant of it lingers on in America in two products, Nabisco Sauces - Diable and Robert). Escoffier supported any effort that made cooking simpler, cleaner, better organized, more widely appreciated or easier for chefs and home cooks alike. Despite the foie gras and truffles, the elaborate garnishes and rich sauces listed in various editions of his cookery book 'Le Guide Culinaire', (1st ed. 1903) Escoffier's work was still a sharp departure from the culinary practices that existed before. Not only did he greatly simplify the recipes and methods of food presentation that had existed previously, but he also re-invented the very manner in which professional kitchens were organized. To speed up service, which was something diners even in his day demanded, he created the brigade system of key specialised departments with teams headed by Chefs de Parties, responsible for all the individual parts of the different dishes presented in all the menus; A'la Carte, Du Jour, Banqueting, Room service, Parties privees etc. He also invented the prix fixe menu. Another poorly recorded, but constant character trait of Escoffier, was the effort he expended to help improve the conditions under which chefs worked. "When I started, chefs had no status in society," he wrote in his memoirs. "That should not be the case because cooking is a science and an art, and the man who works with all his heart to satisfy people deserves to be recognized." The preface to his great classic, 'A Guide to Modern Cookery' - 1907, (the 1st English edition of 'Le Guide Culinaire' of 1903), is a revelation. From a chef’s point of view, the observations that Escoffier espoused then in 1903, and in subsequent editions, ring just as loud today. It is no wonder that modern chefs are re-finding Escoffier. It is also another indicator of his lasting genius and true impact over time. Pierre Escoffier, who was 26 when his grandfather died in 1935, helped create and head the Auguste Escoffier Foundation. The Escoffier Museum is now based near Nice in the village of Villeneuve-Loubet, in the house where Escoffier was born. This item belongs in such a museum. The original sauce in the bottle, the well produced 4 page 'Escoffier Ltd' promotional pamphlet, the other plainer but rarer price list, and the little recipe booklet by Escoffier, give a true insight into Escoffier’s marketing astuteness.

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Information

Ephemera category
ref number: 11051

Escoffier.   Georges Auguste     - A beautiful copy bound by Sangorski and Sutcliffe
A Guide To Modern Cookery
BY A. ESCOFFIER OF THE CARLTON HOTEL LONDON WILLIAM HEINEMANN 1907. Inserted inside --- a 4 page promotional pamphlet for: ESCOFFIER LIMITED. Wholesale Department:- RIDGEMONT STREET. (Off Shore Street) TOTTENHAM COURT ROAD, LONDON, WC. Inside it tells us: ESCOFFIER PREPARATIONS. Manufactured under the Supervision of MONS. ESCOFFIER. of the Carlton Hotel. London. With lists of all Escoffier items and prices.
FIRST ENGLISH EDITION. Royal Octavo. Marbled paste-down back and front with marbled endpapers. 1fep. Half title. [1] Frontispiece of 'Escoffier'. Title Page. [1] 1+v-x Preface. 1+xii Contents. 1+xiv-xvi Glossary. 1+2-880. 1fep. Beautifully bound by Sangorski and Sutcliffe in full green morocco. Beautiful gilt tooling to edges and spine with gilt motif of crossed knifes and forks and sand timers on corners of the boards. A red goatskin label with gilt lettering. All page edges gilt. Housed for protection in a sympathetic green buckram and morocco covered slip case. Internally - as new.
- This is the second copy of 'A Guide to Modern Cookery' 1907, I have seen with the promotional pamphlet tucked inside. It is quite possible that Escoffier had this nicely designed, four page price list inserted in every copy of 'A Guide to Modern Cookery'. Escoffier (1846-1935) was a great innovator, as can be seen by the large range of sauces, soups, pickles, consomme's, vinegars etc (even the famous Sauce Melba) featured in the pamphlet. Probably the most lasting but least known food item that he developed and started producing on a large commercial scale, was tinned tomatoes. He is credited, in their excellent biography of Escoffier by Eugene Herbodeau and Paul Thalamas, of first producing 2000 x 2 kilo tins in Saxon-les-Bains for the Savoy Hotel, while he was Chef de Cuisine. The fame of the product grew so fast that the following year, the food manufacturer, La Maison Caressa of Nice produced 60.000 kilos under his direction. This book is in exceptional condition and with the enclosed Escoffier pamphlet which in itself is a rare piece of ephemera, makes this item very desirable.

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Information

Modern category
ref number: 10928

Escoffier.   Georges Auguste     - With two of Escoffier's original menus.
RITZ'S Carlton Restaurant.
ON BOARD THE S.S. "KAISERIN AUGUSTE VICTORIA" (HAMBURG AMERICAN LINE) Under the Management of THE CARLTON HOTEL, LONDON.
Large 4to. 3feps (with 2 menus tipped in to last fep) Title Page. 160 pages. All pages blank on the reverse of the text. Many photographs of the Ships different facilities, (including the Restaurant). 3 feps. Many pages strengthened on the the blank side due to brittleness. Internally very clean. The two menus tipped in before the title page are both dated 1908. The 'Kaiserin' one is a breakfast menu and the 'Amerika" one appears to be a Table d'Hote Lunch menu. Both are from Escoffier's time of tenure and responsibility for both of those ship's restaurants. Bound in modern half dark calf and bottle green cloth boards. The spine has blind tooling. The original cover from the Al'a Carte Restaurant pasted on the front cover. All pages very slightly age browned. Overall a very handsome and rare item.
- This book is a very sumptuous production and a joint venture between the 'Hamburg American Line' and 'The Carlton Hotel' advertising the 'S.S. Kaiserin Auguste Victoria's' conception, preparation and maiden voyage from Hamburg to New York on May 10th, 1906. The 705 foot, 24581 ton giantess, S.S. Kaiserin, was launched on August 20th 1905, and for the next year was outfitted with many new features. One that highlighted the new ship and caused a lot of excitement was the opening of an a'la Carte Restaurant, staffed and run by the famous Ceasar Ritz. The Restaurant also boasted its own dedicated Kitchen, staffed and run by the equally famous Auguste Escoffier. This was an important new facility built to a very fine specification and quality. Grill Rooms had featured on previous voyages and had been very popular. The opening of the new a la Carte Restaurant proved to be equally popular and became, against initial expectations, fully booked. This was undoubtably due to Escoffier's involvement and the unusual shipboard experience of being able to sample French cuisine of the highest standard . We are informed in the book that the Kitchens on the maiden voyage were not large enough to meet demand, and that they had to completely alter one of the decks to double the kitchen capacity. Escoffier and Ritz were also responsible for Restaurants on board other Hamburg America Line ships, one other being the "S.S. Amerika". Both of these ships were built side by side at the Harland Wolff shipyards in Belfast. 'Amerika' was launched on April 20th 1905, and the 'Kaiserin' one month later. This well produced book records an aspect of Escoffier's career that is the least documented. It is also very rare, especially with two of Escoffier's menus enclosed

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Information

Modern category
ref number: 11049

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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Information

Ephemera category
ref number: 11187

Escoffier.   Georges Auguste    
LE LIVRE DES MENUS
A. ESCOFFIER avec la collaboration de PHILEAS GILBERT et EMILE FETU LE LIVRE DES MENUS Compliment in indespensable du Guide culinaire Se trouve a Paris. Chez MM. DUPONT ET MALGAT 40, Rue Coquilliere, 40 Tous droits de traduction, de reproduction et d'adaptation reserves pour tous les pays.
FIRST EDITION. 253x164mm. 1fep. Half-title. Title page. p.5-6. Avant-Propos. 7-164. [165-166] Folding chart titled - "Tableau de Service dans une Grande Cuisine" tipped in at the end. 1fep. Internally very clean but very lightly browned throughout as is normal with the paper used at that time. Rebound in a full red cloth hard cover. Back lettering stamped directly onto the spine. A very nice copy.
- The folding plate first appeared in 1903 in the first edition of Escoffier's major work "Le Guide Culinaire" This copy has a retailer's stamp on the half-title page by 'Maison Dupont et Malgat 40, Rue Coquilliere, 40. Paris.

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Information

Modern category
ref number: 10981

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     - Both books well preserved with Escoffier's signature in La Morue.
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. The inside cover with the bookplate of Crosby Gaige, the former president of the New York Wine & Food Society. 1 fep. Half-title. Title page with the handwritten signature in ink; A. Escoffier. Paris September 1932. pp [1] V1-V11 [1] [1] 10-67. p2. Advertisements. Nice clean condition, slightly age browned throughout. The text block has two old staples holding it tight. -- 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', rarer still with Escoffier's signature.

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Information

Modern category
ref number: 10979

Escoffier.   Georges Auguste     - incudes 2 Escoffier menus, one he wrote, one printed.
LE LIVRE DES MENUS
A. ESCOFFIER avec la collaboration de PHILEAS GILBERT et EMILE FETU LE LIVRE DES MENUS Compliment in indespensable du Guide culinaire FLAMMARION EDITEUR 26, rue Racine, Paris.
FIRST EDITION. 1912. 253x164mm. 1fep. On verso – Du Meme Auteur Half-title. Title page. [1] p.5-6. Avant-Propos dated Avril 1912,. 7-164. (165) [1] Folding chart titled - "Tableau de Service dans une Grande Cuisine". The covers are the original terra-cotta colour with red and black lettering. They are slightly browned, with the spine cracked but holding well. Internally, it’s very clean and bright. Also enclosed is a draft menu written by Escoffier at the Carlton Hotel, and dated by another hand in blue crayon - Mercredi 24-7-07 for Johnston Esq. Also enclosed, one of Escoffier’s Carte du Jour printed menus from the Carlton Restaurant, the Carlton Hotel, Pall Mall, London, dated Dimanche, 21 Octobre 1906. In fine clean condition. All housed in a beautiful 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 lined with fawn felt. Wonderful rare Escoffier items in fine original condition.
- The folding plate at the back of the book first appeared in 1903 in the first edition of Escoffier's major work "Le Guide Culinaire" The system laid out in the plate indicates the very precise way that Escoffier had re-organised the modern Kitchen from that of the Bel-Epoque era. It assigns the precise duties and dishes of each 'Partie' with the number of tables, couverts and times. However this chart does not indicate that each individual dish eventually served to the guest would have been sourced from numerous Kitchen 'Parties' before being cooked by one Chef de Partie (either Chef Saucier, Poissonier, Entremetier etc) and assembled on a platter for the waiter to carry to the Dining Room. The one enclosed rare draft menu written by Escoffier is a clear example of how the process works. Escoffier writes the menu in his typically messy scrawl and it is then sent to a comptroller who writes on the menu, the date and the name of the recipient of the special Dinner. It’s then sent to be printed up on the formal designed menu cards to be placed before each guest at the Dinner. This special menu would also be written up in a more legible hand and posted on the kitchen banquet notice board one week before the dinner. As delineated in the folding plate, each menu is then broken down into the relevant kitchen department tasks, and each dish is then cooked and assembled for the whole dinner to served at the designated time. The Carte du Jour menu is also one of Escoffier’s daily menus. His tenure at the Carlton Hotel lasted from 1899 to 1919. The book and the very rare items of Ephemera are a true and fantastic testament to Escoffier's far-reaching gastronomic influence within the highest reaches of English, European and American Society.

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Information

Modern category
ref number: 10980

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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Information

Ephemera category
ref number: 10988