Ritz and Escoffier av Luke Barr

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<b>Now in paperback, the critically acclaimed <i>Ritz and Escoffier</i>. In a tale replete with scandal and opulence, Luke Barr, author of the <i>New York Times</i> bestselling <i>Provence, 1970</i>, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class.</b><br><br>In early August 1889, César 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, along with Auguste Escoffier, the <i>chef de cuisine</i> known for his elevated, origin