Вас позвали запустить первый элитный отель в одном из главных городов мира. Вы блестяще справились, но возникла деликатная проблема: в такое место, как мотыльки на свет, слетелись дамы полусвета. Респектабельная публика может отшатнуться. Как избавиться от нежелательных клиенток? У Сезара Рица, человека, чьей фамилией назовут отели, а именем — салат, был лайфхак и на этот счет: дресс-код. В истории HORECA тандем Риц — Эскофье по своему влиянию сравним с дуэтом Леннон — Маккартни в музыке. Отельер и ресторатор-кулинар тонко уловили потребности обладателей новых состояний рубежа XIX–XX веков, но не упустили и аристократов, которые все еще задавали тон. О каждом из них по отдельности уже написаны книги. Эта, возможно, первая, исследующая синергетический эффект работы двух гениев, определивших каноны сегмента luxury на век вперед.

A highly readable and entertaining book about Ritz and Escoffier, two figures who revolutionised luxury and pleasure, perhaps most notably in changing who should get to experience it. Throughout the book, Barr gives us compelling insights into the minds of the characters and threads together unfolding stories with a strong grasp of pace and detail. As someone interested in food, I particularly enjoyed reading about Escoffier's approach to cooking and eating, especially as his name is still so revered in the field of cooking today. ( )

Realistically there are only two things that could make this book better. If Oscar Wilde didn't exist and if the book came with scratch and sniff sections.
Also the rich people were crazy loose with their money back then. ( )

This is an enchanting and enlightening story. I knew nothing about Ritz and Escoffier, only the phrase "ritzy". He was a 19th century hotelier from a working class background who rose to fame at the Savoy in London during the 1890s. He tore out the old heavy drapes and dusty velvet, welcomed people of all stations from royalty to nouveau riche to opera stars in a theater of seeing and being seen. Most importantly he brought along French chef Auguste Escoffier who is today considered the father of modern French cuisine. The two created something new, what we would recognize today as the modern luxury hotel and restaurant.

This book rises above a mere biography by the quality of the writing. The storytelling is top notch; the descriptions of the hotel and people, the restaurant and food, it reminds me of Zola's The Belly of Paris with the endless courses of rich food. It is also a social story of 'coming out' - women dining in restaurants was not de rigueur. Likewise royalty were secluded in private rooms, that changed too. The drab, slow, dark heaviness of the Victorian era began to lighten and speed-up as reflected in the decor, clothing, styles and recipes pioneered by Ritz and Escoffier. ( )

Entertaining, if not particularly deep, account of Cesar Ritz and Auguste Escoffier, and how the pair teamed up to create some of the late Victorian and early Edwardian eras' finest hotels in Europe. A rather breezy book, and the author seems to wink at some of the slightly shady things that Ritz and Escoffier did, the impetus for their dismissal from the Savoy Hotel. Very curiously, no illustrations. Also a lot of conversations that I think were made up from detailed diaries, but one should always be wary of that sort of thing. ( )