Auguste Escoffier
French chef, 1846-1935
"Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. His ""Guide Culinaire"" is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. His recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world."
Source: Wikipedia
French chef, restaurateur and culinary writer (1846-1935). Autograph letter signed ("A. Escoffier"). Carlton Hotel, London. 02.06.1903. 8vo. 3½ pp. on bifolium.
$ 3,202 / 3.000 €
(47689/BN32621)
To a "Charles", referring to a reference he has supplied for a former assistant at the Savoy: "[...] il était jeune encore je suppose que depuis lors il a du se fortifier, il était déjà assez debrouillard, tout dernièrement il m'a demandé un certificat de son séjour au Savoy, je lui ai fait remettre le certificat comme chef mais en réalité il n'était pas chef garde manger mais ceci n'est pas une raison pour ne pas remplir aujourd'hui une place de chef [...]".
French chef, restaurateur and culinary writer (1846-1935). 4 autograph draft menus for private dinners. N. p. Altogether 4 pp. on 4 ff. Addenda.
$ 13,343 / 12.500 €
(47690/BN32622)
Four autograph draft menus for private dinners, two annotated with the names of the hosts and the dates, 17 February 1907 and 18 March 1908, three with prices for 10 or 12 covers at 12s 6d. - "Consommé Rossini / Saumon Royale / [...] Caneton de Rouen a l'orange / Fonds d'artichauts [...]" (Menu for "Powell Esq. Dimanche 17-2-07", annotated in blue crayon). Together with two additional menus transcribed by a clerk (on headed paper of The Carlton Hotel, London); 3 drafts with slight damage to paper through clipping, otherwise in good condition.
French chef, restaurateur and culinary writer (1846-1935). Autograph letter signed ("A. Escoffier") and 4 autograph draft menus for private dinners. Carlton Hotel, London, and n. p. 8vo. 3½ pp. on bifolium (letter) and 4 pp. on 4 ff.
$ 14,944 / 14.000 €
(48933/BN33072)
Four autograph draft menus for private dinners, two annotated with the names of the hosts and the dates, 17 February 1907 and 18 March 1908, three with prices for 10 or 12 covers at 12s 6d. - "Consommé Rossini | Saumon Royale | [...] Caneton de Rouen a l'orange | Fonds d'artichauts [...]" (Menu for "Powell Esq. Dimanche 17-2-07", annotated in blue crayon). Together with two more menus transcribed by a clerk (on headed paper of The Carlton Hotel, London); 3 drafts with slight damage to paper through clipping, otherwise in good condition.
- The letter is written to a "Charles", referring to a reference he has supplied for a former assistant at the Savoy: "[...] il était jeune encore je suppose que depuis lors il a du se fortifier, il était déjà assez debrouillard, tout dernièrement il m'a demandé un certificat de son séjour au Savoy, je lui ai fait remettre le certificat comme chef mais en réalité il n'était pas chef garde manger mais ceci n'est pas une raison pour ne pas remplir aujourd'hui une place de chef [...]"..