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
A captivating and well-researched slice of Gilded Age life. Ritz and Escoffier are legends in the worlds of service, luxury, and style. The book captures the moment that the Savoy hotel became the place to be seen by London's elite. The details on Escoffier's famed elaborate menus, gossip at the time, and the tidal shift in wealth made this a fascinating read.
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
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
Ritz and Escoffier by Luke Barr is a fascinating story of the rise of the famed Swiss hotelier Cesar Ritz and the French chef Auguste Escoffier. Barr's pleasant writing style made this narrative nonfiction book one I read in a little over a day. I enjoyed the descriptions of the opulence of the Savoy and Ritz Hotels and a glimpse into the life of the upper class who stayed at these hotels.
However, I did not find that the book sufficiently explored the "Rise of the Leisure Class." There was litt ...more
Very nice read about Cesar Ritz (Swiss) et and Auguste Escoffier (French) and how their partnership changed the hospitality world w/ their hotels and restaurants. Initially at first, both of them were employed at the Savoy (London) conceived by a englishman and his investors. Their talents both drew aristocrats, the wealthy and upper-crusts to the Savoy. It was a place to see and be seen in. It was ahead of it's time. It was the first hotel to offer a bathroom in ALL rooms instead of a bathroom ...more
This gives a very good sense of what it was like then for people with money and/or fame. He shows how Ritz stage managed a change from a world where women did not eat in restaurants to a world where anyone who could afford to ate in restaurants. And perhaps most significantly, a world where hotel rooms did not have bathrooms to a world where they did. 😉
Hotelier Cesar Ritz and chef Auguste Escoffier transform the Savoy in London and later open the Ritz hotel. Their story is quite interesting as it exposes the prejudices and the rise of the leisure class.
Thank you for the ARC. I very much enjoyed learning about the characters, scandals and history behind the luxury brands of Ritz, Carlton, Savoy, etc. The author did a good job bringing the people and the era to life.