Ritz and Escoffier review ☆ 3

download ☆ eBook or Kindle ePUB ½ Luke Barr

download ☆ eBook or Kindle ePUB ½ Luke Barr Luke Barr explores the advent of the luxe life through the saga of hotelier Cesar Ritz and chef Auguste Escoffier whose partnership bro. Luke Barr who has written before on high profile chefs provides a dual biography of Cesar Ritz and August Eschffier the hotelier and chef who together invented 20th century models for the luxury hotel with the world class restaurant attached to it and serving the most prestigious customers in the world The book chronicles the rise of the duo from early successes in Europe to their breakout at the Savoy Hotel in London to their move back to Paris to found the Ritz Hotel to their subseuent expansions after 1900 Eventually the world changes WW1 and time catches up with the pair Their influence is still around both directly Ritz Carlton Hotels; Ritz Crackers and indirectly the Home Alone movies; Eloise at the Plaza; even the hotel environment in “A Gentleman in Moscow” We take the combination of world class hotels and top flight dining as a given and yet Barr shows this is a fairly recent development dating from the last decades of the 19th centuryWhat did I like about the book The story about restaurants and hotels is a good one but it cannot be the key It cannot just be about the food especially what we now know and what the scolds never tire of repeating about the health benefits of gourmet eating Living well took its toll on many of the principals in this book Mr Barr provides lots of interesting detail into how all the different aspects of this complex product had to fit together for the overall result to be successful This took to powerful integrating eye of Cesar Ritz to balance the impossible set of variables that were of potential interest for discerning and wealthy customers A good example of this is the discussion of how Ritz decided on the lighting schemes for his Ritz Hotel before it opened in ParisThe product is indeed a fascinating one and Mr Barr’s book provides a lot of nifty detail about how the business works and how Ritz made his choices Imagine how difficult of a business this must be given the variety of different customers the wide range of possible offerings and the cutthroat competition in which an establishment would get one chance to captivate a customer and would lose them forever if the customer was not enthralled Having said that there was not enough said about the broader business model including the financing pricing and broader supply chain In a business where key ingredients are sourced globally and stakeholders are numerous and complexly intertwined how does the business model generate profits for those who are good at it This is far from obvious I know that the world of financing and social media and suppliers has moved on to modern conditions the basic problem persists How does one create price and sustain an adventure catering to those who literally have money to burn Mr Barr provides tantalizing hints of this world in his discussion of the situations that forced Ritz and Escoffier to leave the Savoy and go to Paris They are only tasty tidbits however and discussion of this would have helped the book It is no doubt true that personal relationships dominate this sort of business but the numbers involved in these businesses are no doubt staggering and telling the interpersonal narratives does not get to the heart of how this sort of business worked then or works todayHaving said that I will note that there are few if any books about high end restaurants that are really satisfying and Mr Barr’s book is one of the better ones currently on offer

review Ritz and Escoffier

Ritz and Escoffier review ☆ 3 ê ❮PDF / Epub❯ ☉ Ritz and Escoffier Author Luke Barr – Gym-apparel.co.uk Luke Barr explores the advent of the luxe life through the saga of hotelier Cesar Ritz and chef Auguste Escoffier whose partnership brought us not only the adjective 'ritzy ' itself no small testament Luke Barr explores th Ught us not only the adjective 'ritzy ' itself no small testament but also such once novel phenomena as hotel rooms with their own bath. I received an ARC of this book through the Vine programCesar Ritz was already on his way to making a name for himself before Richard D'Oyly Carte convinced him to come to London for a short stay to help get the new Savoy Hotel on its feet Ritz brought along Auguste Escoffier to take care of the food side of the service Both men remained much longer than they had expected to and were instrumental in changing the old rules of accommodation and dining for their wealthy patrons The juggling act of including new money patrons with the aristocratic customers was deftly handled by Ritz Escoffier began to educate the palates of Englishmen who were inclined to entertain at home During these late years in the reign of ueen Victoria the social climate was changing as and money was being made through trade not inheritance D'Oyly Carte was content to allow Ritz and Escoffier to run the Savoy as they saw fit until the profits began to disappear Through a combination of bad management and conducting business as it had always been done the men were on a collision course with disasterRitz and Escoffier worked so well together they established the standards for luxury and indulgence in hotels throughout Europe This book is a look at what went wrong at the Savoy after everything had gone so right From there Ritz and Escoffier continued to run hotels only now as owners or partners Their willingness to use modern technology such as 24 hour electricity throughout the hotel and elevators which worked round the clock made their properties the destination of choice by those who could afford to stay thereThis book gives readers a look at an important age of social change Ritz was such a forward thinker he didn't hesitate to break down the old rules of who would be allowed access to the finest luxuries in lodging and food His efforts were directly responsible for women dining in a public place when unaccompanied by a man It seems that Ritz was constantly working to loosen the strictures of society in order to make his hotels financially successful but also to give genuine pleasure and comfort to patrons Escoffier changed the entire atmosphere of the kitchen and provided an example of how a kitchen could be run to remove the turmoil which had been known to rule there These are food service standards which are still practiced today Both men had a proven impact on how the two industries they represented were changing with the times The hotel and food service industries would never be the same The information is available in an easy to read narrative but I have to admit to finding the book easy to put down This book might be of interest to readers with a special interest in the food and lodging industries

Luke Barr ½ 3 read

Ritz and EscoffierRooms and innovative dishes like peach Melba It's a charming tale of success scandal and redemption complete with an unexpected villain. I enjoyed this book but it is not for everyoneThe history is interesting but Escoffiers menus were a little tedious after the second multi course oneIt would make a fun movie with the ritzy hotels and period costumes