Cooks today: “Taste, ideas, know-how, sincerity”: this motto attributed to Guy Legay, from the Ritz, could have been that of Taillevent or Antonin Carême.
What has really changed is the mythology of cooking. Culinary art once reserved for a limited number of privileged people, clients of large hotels or guests of a few wealthy houses, has opened up to a wider public. The development of automobile, tourism and business...
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