Auguste Escoffier, The Carlton, London 1909

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Auguste Escoffier, The Carlton, London 1909The 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

especially the one bearing a steaming hot casserole to the table

Even the atmosphere you breathe is specially cleaned and filtered

This menu is from the late 40 or early 50s

and the famous Nanking Restaurant in Washington

losing a day going east and adding one going west

New York and past Easton to New York City

Bill Darden thinking that a seafood restaurant might be successful in a non-coastal location

Politicians who have stayed here range from Ulysses S Grant to President John F Kennedy

The first was Scott Joplin’s Maple Leaf Rag

This menu cover comes from the famous Wimpy's Inn which operated in two locations in San Francisco in the 1930s

when he fell in with Joe Jot

Two of them wrestle to open a mussel shell