New-York tribune., 1908-04-24
"ONLY ESCOFFIER" HERE.
Eats First american Dinner Of
French Dishes He Inspired.

Georges August Escofier, known as the world 3
greatest culinary architect" ate his first Amerl-
can dinner of French dishes inspired by his own
book on the art of cooking at the Knickerbocker
last night
NJ Escoffer did not arrive at the hotel until
after o'clock. Reporters waited anxiously for an
interview but they were told that NJ Escof1ler
was at dinner and must not be disturbed. An hour
crept bv and another followed in its wake. NJ.
Escoffier was dining WELL it was SAID Dy the
management.
NJ Escof1ier had what he has said adds TO the
zest Of first class meal nothing else can do,
the presence of a pretty woman. The courses were
taken to slunbrous music, fingered lovingly over
and then removed by the waiter with sigh that
such poetry OF food should vanish. The menu
follows:
Psdtes bgi21hss ri23,,s al sq ssH. GaYiar frais'
F1et de poulet Oeurre noset'e
Caneton de Rouen au Ports
Salade
Praises Ddith.
NJ Esconer arrived the Deutschland. and went
at once to the Knickerbocker, where he viii be the
guest of James Regain, the manager, for week
Coming up the bay reporters talked with the great
chef and were able with the help of two inter-
prefers to gather that his life began stxty-one
years ago in Grasse. near Nice, France His uncle
kept restaurant. and at fourteen August began
in the kitchen to do rough work. Later he was a
French soldier in the Franco-Prussian War, was
taken prisoner by the Germans at Metz and re
tained by King William Of Prussia TO teach the
art Of French cooking to the Germans
1t was in 1872 that he made a reputation as chef
of the Moulin Rouge in Paris, then the finest res
taurant in that city. He is chef of the Ritz
Carlton hotels IN Paris London, Berlin and Ham
burg.
TWO years ago he cooked a dinner for the Ger
man Emperor on the Amerika OF the Hamburg
American Line. II had the pleasure of being in
your country some years ago. said NJ Escofher TO
Emperor William L a prisoner there and
met your grandfather I proud to meet with
the Emperor of Emperors.
Il am proud to meet the emperor OF chefs, and l
am not surprised that my grandfather kept you
prisoner" replied the Emperor
NJ Escoffier has published book. in which he
gives recipes for 2973 special food concoctions,
most of which he originated. He is the inventor
of the most expensive dessert sold on two CONT
nents. called peach Meba. description of which
is impossble-'eet superb-ah." He was
the first man to serve strawberries Victoria
Louise He tells in his book of about three
hundred different ways to disguise eggs. Candy
baskets were his invention. and now he asks that
some American give American name to a new
way Of serving fowl which he recently discovered.
the recipe which he zealously guards, but will
make public when d name is obtained.
Il wanted 70 see the Statue of Liberty. and
looked long at it. - he said Il in the statue
before it came here He wears the decora-
ton of the Merit-Agricole Dressed Inodestly in a
gray business suit, gray haired and with bristng
mustache, NJ. Escoffier suggests the prosperous
family physician. not the pastry expert, who said:
TO know how eat is to know how TO live,
Eating is much of an art as cooking is an art