Escoffier, César Ritz and the Savoy

Escoffier, César Ritz and the Savoy[edit]
In 1884 the couple moved to Monte Carlo, where Escoffier was employed by César Ritz, manager of the new Grand Hotel to take control of the kitchens. At that time the French Riviera was a winter resort: during the summers Escoffier ran the kitchens of the Grand Hôtel National in Lucerne, also managed by Ritz.[3][4]

In 1890 Ritz and Escoffier accepted an invitation from Richard D'Oyly Carte to transfer to his new Savoy Hotel in London, together with the third member of their team, the maître d'hôtel, Louis Echenard.[3] Ritz put together what he described as "a little army of hotel men for the conquest of London", and Escoffier recruited French cooks and reorganised the kitchens. The Savoy under Ritz and his partners was an immediate success, attracting a distinguished and moneyed clientele, headed by the Prince of Wales. Gregor von Görög, chef to the royal family, was an enthusiast of Escoffier's zealous organization. Aristocratic women, hitherto unaccustomed to dine in public, were now "seen in full regalia in the Savoy dining and supper rooms".[3]

Escoffier created many famous dishes at the Savoy. In 1893 he invented the pêche Melba in honour of the Australian singer Nellie Melba, and in 1897, Melba toast. Other Escoffier creations, famous in their time, were bombe Néro (a flaming ice), fraises à la Sarah Bernhardt (strawberries with pineapple and Curaçao sorbet), baisers de Vierge (meringue with vanilla cream and crystallised white rose and violet petals) and suprêmes de volailles Jeannette (jellied chicken breasts with foie gras).[5][6] He also created salad Réjane, after Gabrielle Réjane, and (although this is disputed) tournedos Rossini.[7]

On 7 March 1898 Ritz, Echenard and Escoffier were dismissed from the Savoy "for ... gross negligence and breaches of duty and mismanagement". Disturbances in the Savoy kitchens on that day reached the newspapers, with headlines such as "A Kitchen Revolt at The Savoy".[7]The Star reported: "Three managers have been dismissed and 16 fiery French and Swiss cooks (some of them took their long knives and placed themselves in a position of defiance) have been bundled out by the aid of a strong force of Metropolitan police."[8] The real details of the dispute did not emerge at first. Ritz and his colleagues even prepared to sue for wrongful dismissal. Eventually they settled the case privately: on 3 January 1900 Ritz, Echenard and Escoffier "made signed confessions, admitting to actual criminal acts including fraud" but their confessions "were never used or made public".[9] For example, wines and spirits to the value of £6,400 had been diverted in the first six months of 1897. Escoffier additionally confessed to taking gifts or bribes from the Savoy’s suppliers worth up to 5% of the resulting purchases.[10] Escoffier accepted an obligation to repay £8,000, but was allowed to settle his debt for £500. Ritz and Echenard paid a much higher sum.[11]

The Ritz and the Carlton[edit]
By that time, however, Ritz and his colleagues were on the way to commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the Paris Ritz (1898), and then at the new Carlton Hotel in London (1899), which soon drew much of the high-society clientele away from the Savoy.[3] In addition to the haute cuisine offered at luncheon and dinner, tea at the Ritz became a fashionable institution in Paris, and later in London, though it caused Escoffier real distress: "How can one eat jam, cakes and pastries, and enjoy a dinner – the king of meals – an hour or two later? How can one appreciate the food, the cooking or the wines?"[12]

In 1913, Escoffier met Kaiser Wilhelm II on board the SS Imperator, one of the largest ocean liners of the Hamburg-Amerika Line. The culinary experience on board the Imperator was overseen by Ritz-Carlton, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London. Escoffier was charged with supervising the kitchens on board the Imperator during the Kaiser's visit to France. One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named fraises Imperator by Escoffier for the occasion. The Kaiser was so impressed that he insisted on meeting Escoffier after breakfast the next day, where, as legend has it, he told Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." This was quoted frequently in the press, further establishing Escoffier's reputation as France's pre-eminent chef.[13]

Ritz gradually moved into retirement after opening The Ritz London Hotel in 1906, leaving Escoffier as the figurehead of the Carlton until his own retirement in 1920. He continued to run the kitchens through World War I, during which time his younger son was killed in active service.[3] Recalling these years, The Times said, "Colour meant so much to Escoffier, and a memory arises of a feast at the Carlton for which the table decorations were white and pink roses, with silvery leaves – the background for a dinner all white and pink, Borscht striking the deepest note, Filets de poulet à la Paprika coming next, and the Agneau de lait forming the high note.

Kết quả (Việt) 1:

Escoffier, César Ritz và Savoy [sửa]Năm 1884, các cặp vợ chồng chuyển đến Monte Carlo, nơi Escoffier được sử dụng bởi César Ritz, quản lý khách sạn Grand mới nắm quyền kiểm soát của các nhà bếp. Lúc đó Pháp Riviera là một khu nghỉ mát mùa đông: trong mùa hè Escoffier chạy các nhà bếp của Grand Hôtel National ở Lucerne, cũng được quản lý bởi Ritz. [3] [4]Năm 1890 Ritz và Escoffier chấp nhận lời mời từ Richard D'Oyly Carte để chuyển đến của ông khách sạn Savoy mới ở London, cùng với các thành viên thứ ba của đội bóng của họ, maître d'hôtel, Louis Echenard. [3] ritz đặt lại với nhau những gì ông mô tả là "một chút quân khách sạn cho cuộc chinh phục của London", và Escoffier tuyển dụng pháp đầu bếp và tổ chức lại các nhà bếp. Savoy dưới Ritz và đối tác của mình là một thành công ngay lập tức, thu hút một khách hàng phân biệt và moneyed, đứng đầu là Hoàng thân xứ Wales. Gregor von Görög, các đầu bếp đến gia đình hoàng gia, là một người đam mê của tổ chức nhiệt tâm của Escoffier. Phụ nữ quý tộc, cho đến nay tạo để ăn cơm trưa ở nơi công cộng, đã được bây giờ "thấy trong biểu chương của vua đầy đủ trong phòng ăn uống và bữa ăn tối Savoy". [3]Escoffier tạo món ăn nổi tiếng nhiều tại Savoy. Năm 1893 ông phát minh ra pêche Melba để vinh danh ca sĩ người Úc Nellie Melba, và năm 1897, Melba toast. Khác sáng tạo Escoffier, nổi tiếng trong thời gian của họ, là bombe Néro (a rực băng), fraises à la Sarah Bernhardt (dâu tây với dứa và Curaçao sorbet), baisers de Vierge (meringue với kem vani và crystallised cánh hoa màu trắng hoa hồng và tím) và suprêmes de volailles Jeannette (đông gà vú với foie gras). [5] [6] Ông cũng tạo ra salad Réjane, sau khi Gabrielle Réjane, và (mặc dù đây tranh cãi) tournedos Rossini. [7]On 7 March 1898 Ritz, Echenard and Escoffier were dismissed from the Savoy "for ... gross negligence and breaches of duty and mismanagement". Disturbances in the Savoy kitchens on that day reached the newspapers, with headlines such as "A Kitchen Revolt at The Savoy".[7]The Star reported: "Three managers have been dismissed and 16 fiery French and Swiss cooks (some of them took their long knives and placed themselves in a position of defiance) have been bundled out by the aid of a strong force of Metropolitan police."[8] The real details of the dispute did not emerge at first. Ritz and his colleagues even prepared to sue for wrongful dismissal. Eventually they settled the case privately: on 3 January 1900 Ritz, Echenard and Escoffier "made signed confessions, admitting to actual criminal acts including fraud" but their confessions "were never used or made public".[9] For example, wines and spirits to the value of £6,400 had been diverted in the first six months of 1897. Escoffier additionally confessed to taking gifts or bribes from the Savoy’s suppliers worth up to 5% of the resulting purchases.[10] Escoffier accepted an obligation to repay £8,000, but was allowed to settle his debt for £500. Ritz and Echenard paid a much higher sum.[11]The Ritz and the Carlton[edit]By that time, however, Ritz and his colleagues were on the way to commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the Paris Ritz (1898), and then at the new Carlton Hotel in London (1899), which soon drew much of the high-society clientele away from the Savoy.[3] In addition to the haute cuisine offered at luncheon and dinner, tea at the Ritz became a fashionable institution in Paris, and later in London, though it caused Escoffier real distress: "How can one eat jam, cakes and pastries, and enjoy a dinner – the king of meals – an hour or two later? How can one appreciate the food, the cooking or the wines?"[12]In 1913, Escoffier met Kaiser Wilhelm II on board the SS Imperator, one of the largest ocean liners of the Hamburg-Amerika Line. The culinary experience on board the Imperator was overseen by Ritz-Carlton, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London. Escoffier was charged with supervising the kitchens on board the Imperator during the Kaiser's visit to France. One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named fraises Imperator by Escoffier for the occasion. The Kaiser was so impressed that he insisted on meeting Escoffier after breakfast the next day, where, as legend has it, he told Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." This was quoted frequently in the press, further establishing Escoffier's reputation as France's pre-eminent chef.[13]Ritz gradually moved into retirement after opening The Ritz London Hotel in 1906, leaving Escoffier as the figurehead of the Carlton until his own retirement in 1920. He continued to run the kitchens through World War I, during which time his younger son was killed in active service.[3] Recalling these years, The Times said, "Colour meant so much to Escoffier, and a memory arises of a feast at the Carlton for which the table decorations were white and pink roses, with silvery leaves – the background for a dinner all white and pink, Borscht striking the deepest note, Filets de poulet à la Paprika coming next, and the Agneau de lait forming the high note.