The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-09-14
= DISSERTATION ON EATING.

w. K. Vanderbilt's x-Cook Gives His
Views on the america Mode of Living
From the Mem York Herald
This country is about to lose the highest
priced cook in the world but what the
American republic loses the Ffench
republic will gain, or rather regain. This
distinguished individual is NJ Joseph
Dug loil, directeltr gastronomiqle, founder
of a new school of cooking, revolutlo lizer
Of gustatory delights, creator of bewille.-
ing menus, pbllosop g. of the cuisine,
whilom pet of the Paris bon Uiuants. and
more recently maitre dhotel of w. X.
Va derbilt's establishments a. Newport and
in this city. He was famlliarly spoken of
ab nut the clubs as THAT ten-tnousand-
dollar chef" and the story of his coming
and going is not without interest.
He was. at the Hot Martin yesterday
when ! called and he inf rmed me that he
would all for France on Saturday il the
S Gamer La Bretag e, never to return to
the land of dySpeptics. As many different
rumors have bee put in circulation by the
gossips about the chef leaving he Vander-
bilt service, | asked Joseph TO give the Her.
aid an authe tic statement OF the case
His wife, a pretty brunette, and his p
year Id daughter were present during the
interview.
NOBLE EPICURES HIS PATRONS.
Chef Dugni j was born in Biz ninxham.
Engla ID, If Ere ca parents, bat has pas ed
nearly all his life in Paris He is a small
MAJ, Of dark complexiol clean shaven
except for a stubby mustache, I d is very
| fluent in cOnverSatiol not only in Freucu
but in English and German. He can also
| lderstaud Russian and several other Ian
guage.
For several years he vas a director of the
Mais0n 2 Hard, opposite the Vaudeville in
the Boulevard DIES | aliens, tie swell res au-
rant If Paris, and was well and favorahlv
known t. all wealthy be Iple w ose pilgri n
ages led them to the French CAPT al There
he received from so ne of MS patrons, whose
pal ties he had tic6ied and whose dges i've
apparatus he had put i'll good work. 9 or
der, that diam nd pin aud that valuable
ring which he always wears
1t was in the Mason Pallard that he
served the Car of Russi when tna august
ruler was the Czaro witch. joseph not
only gave satisfaction t. the D )tentaJe, out
served the Prince of Wales mo g times than
| he can re emf Der. In fact Josepl'S delect-
lie menus have been agreeab.v discussed
by very traveller of note in Paris, from
| NOODLES of all degrees to me lean millIol-
aires. The Grand Duke Alexis, Pri ICE
| Furstenburg, Banker John Munroe, John
| w. Mackay, Col mel Della icey Kane, and
our own Chauncey VI. Depew have all been
there many time TO have cir ewes
opened. their appeti delighted, and their
dyspepsia Knocked into cooked hat Ia
short, epicures and gourmands from the
four cor Q of the eartA. know saph as
the ininitable chef Of the Maison Paillard.
SALARY $4,000.
1t was in the height of JoSeph's gastrono-
m cal glory that Mr. Vanderbilt Que day in
| 1857 a, ed him o come to A nerica the
! eat chrf rugged his shoulders, ex ended
! MS pal ns aud elevated his eyebrows, aud
| the answer was a plain as the nose On a
mans face. Mr.. Vanderbilt understood it
perfec ~ and came home without Joseph.
The following yea Joseph had lear ed
something tr IN his yankee friends, and
when Mr. Vanderbilt re ewed his requsss
the autocrat Of tue cuisine named his price
and it was quickly accep ed.
From a sha q y the profits of he Mais ~
! Pa Hard he wa, Gel ing alb ut II, 100 frame
a year, and when he exacted 81, 90 frame,
! or So 900, from the American he thought
he was doing very clever stroke of bust.
| ness
So he came over here in March, 1883 and