Auguste Escoffier in the context of "Hôtel Ritz Paris"

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👉 Auguste Escoffier in the context of Hôtel Ritz Paris

The Ritz Paris (French pronunciation: [ʁits paʁi]) is a hotel in central Paris, overlooking the Place Vendôme in the city's 1st arrondissement. A member of The Leading Hotels of the World marketing group, the Ritz Paris is ranked among the most luxurious hotels in the world.

The hotel was founded in 1898 by the Swiss hotelier César Ritz in collaboration with the French chef Auguste Escoffier. The hotel was constructed behind the façade of an eighteenth-century townhouse. It was among the first hotels in Europe to provide an en suite bathroom, electricity, and a telephone for each room. It quickly established a reputation for luxury and attracted a clientele that included royalty, politicians, writers, film stars, and singers. Several of its suites are named in honour of famous guests of the hotel including Coco Chanel, and the cocktail lounge Bar Hemingway pays tribute to writer Ernest Hemingway.

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Auguste Escoffier in the context of Tartar sauce

Tartar sauce (French: sauce tartare), often spelled tartare sauce in the UK and other Commonwealth countries, is a cold, mayonnaise-based condiment typically mixed with chopped cornichons or gherkins and capers, along with soft herbs such as tarragon, dill, parsley and chives. It is commonly served with fried or breaded seafood dishes including fish and chips, fish sandwiches, fried oysters and calamari.

Tartar sauce developed from eighteenth-century dishes served à la tartare, breaded meats and fish paired with pungent cold dressings. Nineteenth-century cookbooks contained yolk-free and mayonnaise-based versions, and writers such as Alexis Soyer and Jules Gouffé positioned the sauce within the mayonnaise family. By the early twentieth century Auguste Escoffier presented tartar sauce with fried fish and tied it to steak tartare, while English usage of the term dates to the 1820s.

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