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National Peach Melba Day

Posted by on Jan 13, 2017 in Auguste Escoffier, Dame Nellie Melba, easy recipe, Food, Food Blog, Food History, Food Holidays, London England, National Peach Melba Day, Peach Melba Recipe, Road Trips R Us, Roadtrips R Us, Roadtripsrus, RoadtripsRUs.net, The Savoy Hotel, Today in Food History, Today's Food Holidays, Travel, Travel Blog, Uncategorized | Comments Off on National Peach Melba Day

Today is National Peach Melba Day. This delicious dessert was created by the world famous Savoy executive chef, Auguste Escoffier in the late 1800’s. He named it Peach Melba in honor of Australian operatic soprano, Dame Nellie Melba. History In 1892, Nellie Melba was performing in Wagner’s opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. The swan carried peaches which rested on a bed of vanilla ice cream and which were topped with spun sugar. In 1900 Escoffier created a new version of the dessert. He omitted the ice swan and topped the peaches with raspberry purée. Other versions of this dessert use pears,...

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Auguste Escoffier: Chef of Kings and the King of Chefs

Posted by on Oct 28, 2016 in Anthony Bourdain, Auguste Escoffier, Cesar Ritz, Food, Food Blog, Marie Antoine Carême, Roadtrips R Us, Roadtripsrus, Savoy Hotel, Travel Blog | Comments Off on Auguste Escoffier: Chef of Kings and the King of Chefs

Quote for Today: Good food is the foundation of genuine happiness. Auguste Escoffier On this day in history 1846 Auguste Escoffier was born in Southeastern France. He is regarded as one of the greatest chefs of the last century if not for all time. Escoffier furthered the work of great chef Marie Antoine Carême, notably codifying the Mother Sauces*. Escoffier simplified and modernized the elaborate work that Carême had done. The advancement in technology along with the upper classes gathering outside the home to eat rather than having lavish dinner parties, gave Auguste some challenges. Simplifying recipes and presentation were two, but leading a large crew was another. Escoffier developed a brigade type system in his kitchens much like the ranks of the military. Each section of the kitchen had their responsibilities and all had to be working in unison...

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Escoffier: Lucky To Not Be In The States

Posted by on Oct 29, 2014 in Atlanta, Atlanta Speakeasies, Auguste Escoffier, Food, Food Blog, Food History, Roadtrips R Us, Savoy Hotel, Today in Food History, Volstead Act | Comments Off on Escoffier: Lucky To Not Be In The States

Thought for Today: “La bonne cuisine est la base du véritable bonheur.” Auguste Escoffier English: “Good food is the foundation of genuine happiness.” Today in Food History one of the greatest chefs the world has ever seen, Auguste Escoffier, was born in the Southeast of France in the commune Villeneuve-Loubet near the shore of the Mediterranean Sea. Entering this world in 1846 he lived to the ripe old age of 88 passing away in Monaco in 1935. During his career, he combined his talents with the best hotelier of the day Cesar Ritz at the Savoy Hotel in London creating the ultimate in food, service and luxurious accommodations of their day. Meanwhile, here in America the temperance movement was in full swing. Alcohol was becoming a big issue. The leaders of the movement were driven to ban the production and...

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Auguste Escoffier: Chef Extraordinaire

Posted by on Oct 28, 2013 in Anthony Bourdain, Auguste Escoffier, Cesar Ritz, Escoffier Quote, Escoffier: Chef Extraordinaire, Famous Chef's Birthday, Famous Chefs, Food, Marie Antoine Carême, Roadtrips R Us, The Savoy Hotel London, Today in Food History, Todays Food History, Travel | Comments Off on Auguste Escoffier: Chef Extraordinaire

Quote for Today: Success is the sum of a lot of small things done correctly.  Escoffier   On this day in history 1846 Auguste Escoffier was born in Southeastern France.  He is regarded as one of the greatest chefs of the last century if not for all time.  Escoffier furthered the work of great chef Marie Antoine Carême, notably codifying the Mother Sauces*.   Escoffier simplified and modernized the elaborate work that Carême had done. The advancement in technology along with the upper classes gathering outside the home to eat rather than having lavish dinner parties, gave Auguste some challenges.  Simplifying recipes and presentation were two, but leading a large crew was another.   Escoffier developed a brigade type system in his kitchens much like the ranks of the military.  Each section of the kitchen had their responsibilities and...

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The Savoy Hotel: 124th Anniversary

Posted by on Aug 7, 2013 in Auguste Escoffier, Cesar Ritz, Lifestyle, Peach Melba Recipe, Roadtrips R Us, Roland Foods, The Savoy Hotel, Today in History, Uncategorized | Comments Off on The Savoy Hotel: 124th Anniversary

Quote of the Day: “Success is the sum of a lot of small things done correctly.” Auguste Escoffier The famous Savoy Hotel in London opened on this date in 1889. The legendary hotelier Cesar Ritz was the mastermind behind this project. After managing the Grand Hotel’s in Monte Carlo and Lucerne, Switzerland, he partnered with Auguste Escoffier at the Savoy and Carlton Hotels in London. His name is synonymous with luxury when it comes to hotels while his partner Escoffier was known as the Emperor of the World’s Kitchens, a title conferred on him by Emperor William II who said, “I am the Emperor of Germany, but you are the Emperor of Chefs.” The Savoy Hotel still exudes the opulence and grandeur today as it did in the late 19th century. In remembrance of days past, the current chef...

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The Ritz Revisited…

Posted by on Feb 24, 2013 in Auguste Escoffier, Bar Hemingway, Cesar Ritz, Earnest Hemingway, Famous Chefs, Food, Food & Travel Blog, Hemingway's Bloody Mary recipe, Marnier la Postolle, Paris, Paris France, Ritz Hotel, Roadtrips R Us, Savoy, Travel, Travel & Food Blog, Travel & Food Blog | Comments Off on The Ritz Revisited…

Quote for Today: If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life it stays with you, for Paris is a movable feast. Ernest Hemingway February 23rd is the birthday of the great hotelier César Ritz. In order to learn the restaurant business he got a job at Voisin, the finest restaurant in Paris. The siege of Paris in 1870 caused shortages of supplies and the Voisin went under. After the Franco-German War ended, Ritz worked as the Maitre d’ hotel at the hotel Splendide in Paris. Here he served as a true guide of French Cuisine to the likes of Cornelius Vanderbilt and J. P. Morgan. Moving from job to job, he finally landed at the Grand Hotel in Monte Carlo. Here he met the great...

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