BOOKS BOOKS BOOKS: RITZ & ESCOFFIER

TODAY’S POST IS UNDERWRITTEN BY AN ANONYMOUS SPONSOR

 

868F2B3E-5259-4876-AD6E-29933FF56059You know I love a great historical novel, probably my favorite genre, and here we have real history that reads like the plot of a novel. And if that isn’t reason enough to grab this fascinating tale then just look at the cover (in this case, you can definitely tell the book by its cover), putting on the Ritz or Ritzy come to mind, both in todays vernacular. 

13B00D37-B0FC-4765-BEF8-3A04D86E809DCesar Ritz and Auguste Escoffier

The innovations these genius’s brought to the hospitality industry set the standard, in the late 19th Century, that are followed by today’s Grand Hotels and fine restaurants world-wide.  They weren’t afraid of doing whatever it took to give their esteemed clientele the best and newest of everything in food, service, accommodations, and, of course, the best staffs in each property.  Ritz was known for  only wanting the best and had no problem spending money to achieve his high standards often to the chagrin of his partners and shareholders.  Think bathrooms in each guest room and suite, electricity throughout the properties, elevators, special meals for unaccompanied ladies to be in the hotels restaurants without male escorts and on and on.

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I remember my first trip to London going to The Savoy for cocktails before the theater, I don’t remember what we saw that night, but do remember a feeling of nostalgia for a time long ago when I got out of the car and saw that amazing SAVOY  sign….wow!

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Cesar Ritz came to The Savoy in London at the request of the owner, Richard D’Oyly Carte (think Gilbert and Sullivan, that D’Oyly Carte!).  He already had made a name for himself managing several properties on The Continent where he made each prosperous and unique.  He turned The Savoy into THE place to go with the partnering of Auguste Escoffier, who had already established himself in the world of haute cuisine as an ingenious creator as well as his streamlined working ofvhiskitchens. Both gentlemen knew how to “work the room” and charmed their ever growing clientele, which included all of high society from around the world and, of course, had the blessing and attendance of the Prince of Wales, at the eleborate meals Escoffier invented and prepared in his perfectly orchestrated kitchen. All went beyond expectations until scandal breaks out (no spoilers from me!) and forces the men to Paris and The Ritz…..

6A185713-EB35-42D5-BFCD-B89BF6C199D3The Ritz, Paris

1639B5D4-3038-4794-9CAF-A2243DE9376AGabrielle Chanel in her apartment at The Ritz, Paris

I can go on and on about how much I enjoyed this book, the history of the hospitality and food industry and the men and women (their wives, who wore gowns from the Couture Houses of Charles Frederick Worth and Jacques Doucet, played a huge part in the story as do the celebrities of the day, Nellie Melba…think Peach Melba and Melba Toast, Sarah Bernhardt, Oscar Wilde….all came to The Savoy). I not only learned so much but did so in a most entertaining way, Luke Barr has written a book (get it you will truly enjoy the story on so many levels) that I will refer to often and wish, yet again, that I could transport myself back into that creative time of the Belle Époque, of course with all the modern amenities we have now, in addition, of course, to those Ritz provided, elevators, bathrooms, individual service, exquisite food…..well maybe I don’t need to be that modern and can be extremely comfortable without today’s tech devices!!!!!  And you………..

Two more for your library, they are going into mine.

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One of my favorite Escoffier recipes, there are so many i couldn’t possibly mention them all including Melba toast…love making it from my French Brioche loaf, is  Baked Alaska, which he called “eggs and ice” and served to great acclaim. I have always loved this photo from the original Betty Crocker (yes, even Betty Crocker bows at the Escoffier throne!) cookbook I gave my mother when it was first published (I still have the book and use it all the time, its spine is held together with masking tape!). I have never made it but isn’t it the most fabulous photo ever….the styling, even back then, is perfection. Maybe, just maybe this summer with homemade raspberry ice cream…..just saying….

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8 thoughts on “BOOKS BOOKS BOOKS: RITZ & ESCOFFIER

  1. Marcia Buchanan May 15, 2018 / 12:21 pm

    I remember going to the Savoy many times when we lived in London and then seeing a play afterwards. One I remember so well was Nosies Off!. Great memories. By the way Nina when you attempt that Baked Alaska I want an invite! Yum , a favorite, but have never made it, just delighted in eating it!

    • nenasnotes May 15, 2018 / 12:23 pm

      It is a special place. I’ve waited all these years to do the Baked Alaska….I think it is time. I’ll save you a piece. Nena

  2. Kay Whitfield May 15, 2018 / 1:56 pm

    I love this! Thank you! Looking forward to your Baked Alaska- yay!

    • nenasnotes May 15, 2018 / 2:09 pm

      Thanks Kay…..I’ll post a photo when I do it on Instagram.

  3. Margaret May 15, 2018 / 4:42 pm

    Really enjoyed this post, Nena! Thank so much.

    • nenasnotes May 15, 2018 / 5:40 pm

      Thanks Margaret, really, really good you would enjoy it!!

  4. Karen R Ryan May 17, 2018 / 2:37 pm

    Can’t wait to read all of the books! Excellent post.

    • nenasnotes May 17, 2018 / 2:42 pm

      Thanks my dear…..you will love this book, so much absorb, really reads like a novel.

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