Barr, Luke: *1968

Ritz & Escoffier, 2018 - Before Reading

Before you read the novel it helps to get familiar with a bit of historical and cultural context so the story makes more sense.
- 1. Who Ritz and Escoffier Were
  César Ritz – A Swiss hotel manager who transformed luxury hospitality and founded the famous Ritz Hotel brand.
  Auguste Escoffier – One of the most influential chefs in history, often called the “king of chefs and chef of kings.” He modernized French cuisine.
  Together they revolutionized luxury hotels and fine dining in the late 19th and early 20th centuries.
- 2. The Birth of Modern Luxury Hotels
  Their work happened during a time when wealthy Europeans and Americans were beginning to travel for pleasure.
  Ritz helped redefine what a hotel could be:
  - Private bathrooms
  - Electric lights
  - Elegant service standards
  - Luxury dining experiences
  Hotels like the Ritz Paris and The Savoy Hotel became symbols of high society.
- 3. Escoffier’s Culinary Revolution
  Escoffier transformed restaurant kitchens by introducing:
  - Brigade system (organized kitchen hierarchy)
  - Simplified classical French dishes
  - Modern restaurant service style
  He also codified many recipes in Le Guide Culinaire, which remains foundational for professional chefs.
- 4. The Gilded Age & Leisure Class
  The book focuses on the rise of wealthy travelers during the Gilded Age.
  New elites—industrialists, aristocrats, and celebrities—wanted:
  - glamorous hotels
  - fine dining
  - social spaces to see and be seen
  Ritz and Escoffier built experiences tailored to this new “leisure class.”
- 5. Celebrity Guests & High Society
  The book includes appearances from notable figures like:
  - Sarah Bernhardt
  - Edward VII
  Their patronage helped make Ritz hotels the center of elite culture.
- The book is about how luxury hospitality and modern fine dining were invented, through the partnership of a visionary hotelier and a legendary chef. See also Background.