Auguste Escoffier, The Carlton, London 1909 London and South West The final dinner of any

The final dinner of any cruise was always a big celebration and this 1933 menu shows that the RMS Mauretania certainly pushed the boat out to mark the occasion

1920s to the 1930s

(note the modern use of lower case) was situated at 72 E

Bette Davis

Then we realized Trebor is Robert spelled backwards

Auguste Escoffier, The Carlton, London 1909 London and South West The final dinner of anyThe 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