Auguste Escoffier, The Carlton, London 1909 London and South West The pleasures of dining out

The pleasures of dining out are perfectly captured in this menu cover by the esteemed English artist Edward Ardizzone

This 1930s image

As the legendary entertainers went through their repertoire

1920s to the 1930s

cane and cigar

Auguste Escoffier, The Carlton, London 1909 London and South West The pleasures of dining outThe legendary chef Georges Auguste Escoffier, born in France in 1846, had an important gastronomic philosophy: keep it simple. This was unusual in the 19th century when eating was all about excess and extravagance to cover up poor standards of food preparation. Escoffier made many revolutionary changes in restaurant kitchens. He simplified over complicated dishes to let flavors shine through, introduced the concept of a disciplined and highly