114 Sentences With "maître d'hôtel" | Random Sentence Generator

An earlier version of this review misspelled the surname of the Standard's maître d'hôtel.

"There was no entourage, no posse," said Mario Wainer, the restaurant's longtime maître d'hôtel.

DINING A review last Wednesday of Standard Grill misspelled the surname of its maître d'hôtel.

He was previously a maître d'hôtel at Le Cirque, a French restaurant that was in New York.

The bride's father is the maître d'hôtel at L'Atelier de Joël Robuchon, a French restaurant in New York.

In 1967 she married Albert G. Woods, the maître d'hôtel at Jim Downey's Steakhouse, an old theater-district haunt.

The restaurant has hired away Mario Wainer as maître d'hôtel, a position he held for decades at Le Cirque.

You cannot just walk in and belly up to the famous bar or follow the maître d'hôtel to a banquette.

It has been two decades of salsa verde, gremolata, sauce gribiche and maître d'hôtel butter, with all the rest doused in olive oil.

Proust had been friends with the maître d'hôtel at the Ritz, who served as a partial model for the character Aimé in the novel.

But the ultimate putdown was a publicly aired German comedy sketch where Sarkozy was acting as a maître d'hôtel serving an opulent dinner to Mrs. Merkel.

It was the collaborative invention of the luxury hotel's executive chef and its legendary maître d'hôtel, Oscar Tschirky (who knew little about cooking, but all about hype).

"It's become a total sensation and craze," said Matthew Pene, the maître d'hôtel and beer director at Eleven Madison Park, who is not generally given to overstatement.

"We often create in-house events such as murder mystery dinners, casino royal wine and dine galas, summer poolside parties and more," said Alison Yassky, Castle Hotel & Spa's maître d'hôtel.

He added that the key to his success was consistency, not flashiness, and he singled out his loyal team, including Louis Villeneuve, his maître d'hôtel, who has been in his post for four decades.

Ivan Lesica, Sardi's maître d'hôtel, said on Thursday that Mr. Herz would eat there once or twice a week and sit at Table Four, to the left of the dining room entrance, under his caricature.

One of the most important hires of his tenure was a young Italian waiter named Sirio Maccioni, who was quickly promoted to maître d'hôtel and went on to create his own celebrity restaurant, Le Cirque.

According to the culinary historian Philip Hyman, pommes Darphin, also called potato straws or straw potatoes, first appeared around 1900 in the French resort town of Aix-les-Bains, the creation of a maître d'hôtel named François Darphin.

Born in a village outside Glasgow, he moved to London as a teenager, worked in restaurants and wound up as a well-known and well-liked maître d'hôtel at Joe Allen, a longtime Broadway staple on West 46th Street.

On a cold, drizzly evening, Dimitri Dimitrov, the beloved maître d'hôtel at the Tower Bar, greeted Dr. Kopelson in so fawning and grateful a way that, as the producer Brian Grazer once noted, it is impossible to thank him last.

"Outside of these meetings, we don't really talk about our problems with those in the kitchen," said Eric Oliu, the maître d'hôtel, who added that he valued the sessions as an opportunity to discuss the underestimated challenges facing his own staff members, who are more exposed to the whims of the clientele.

Us being temporarily famous might have been the source of the fuss, honest, because after we disembarked from a steam carriage that bore a striking resemblance to a horseless, burnished-steel version of Cinderella's pumpkin, the maître d'hôtel had welcomed us inside effusively before showing us to the best two-top in the house.

The Standard has not left the restaurant's fate entirely in his hands, either; besides redecorating, it hired a maître d'hôtel, Michael Cecchi-Azzolina, away from Le Coucou; he is hard at work building an audience every night, handing out old-school business cards to old-school producers, chefs and publishers, sitting down to chat with Brooke Shields and Ms. Reichl.

Here are woodcut instructions (artist anonymous) for carving a suckling pig from L'École parfaite des officiers de bouche (1729): Engravings of sugar flowers from a 1768 edition of confectionery chef Joseph Gillier's Le cannameliste français; ou, Nouvelle instruction pour ceux qui desirent d'apprendre l'office: A woodcut (artist anonymous) of a dessert table laden with candied fruit, sweetmeats, and confections from François Massialot's 1692 cookbook Nouvelle instruction pour les confitures, les liqueurs, et les fruit: A guide for table settings for the Windsor feasting table from a 1716 edition of Patrick Lamb's Royal Cookery; or the Compleat Court-Cook: An etching of a surtout (an ornamental centerpiece for a dining table) with fruit from the 1730s cookbook The Modern Cook by Vincent la Chapelle, a master cook who served, among others, King John V of Portugal and Louis XV's mistress Jeanne Antoinette Poisson: A set of illustrations from Il Trinciante di Messer Mattia Giegher, Mattia Giegher's treatise on the proper ways to carve all sorts of meat: "Circe's Palace," an etching from 1750's La science du maître d'hôtel confiseur, one of many cookbooks written by the mysterious "Menon," whose identity remains unknown: Willan's gift also includes a donation to fund grants for further research into culinary history and art.

The name of Beurre Maître d'Hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables. It is also referred to as Maître d'Hôtel butter.

Susilovic met Ramsay when he was 17 and Ramsay was 25. He has been described by one executive chef as the ideal person to be the maître d'hôtel for Hell's Kitchen. He is said to be and represent the "quintessential" maître d'hôtel. Susilovic joined Ramsay in 1995, working in Ramsay's restaurant Aubergine.

A salmon steak with Beurre Maître d'Hôtel, served with spinach Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: "Beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist.

Jean-Philippe Susilovic (born 26 November 1975), often referred to simply as JP, is a Belgian television personality and restaurant director. He is best known for his appearances as the maître d'hôtel on the American version of Gordon Ramsay's cooking reality show Hell's Kitchen, and was also the maître d'hôtel for the first series of the original British version of the show.

Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with Beurre Maître d'Hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage.

They upgraded the restaurant to a fine dining restaurant. John Oordijk sold his part in the company to Maître d'hôtel Thom van der Heide, effective per 1 January 2010.

In the Cypress' courtyard, the maître d'hôtel, a charismatic and morally pliable Moroccan in his late 20s named Ahmed sips tea while musing about his life and listening to the radio.

His experience in Michelin-starred restaurants broadened when he moved to the U.S. to work in restaurants such as New York's La Panetiere, Danube, and Daniel. In October 2001, he moved to the Middle East to work with Ramsay as the manager of Verre at the Hilton Dubai Creek. In 2010, he returned to serve as the maître d'hôtel at Ramsay's re-opened Pétrus. He was the maître d'hôtel for five years at Pétrus in the Berkeley, and moved over with the restaurant to the new location.

Much of the text is spent explaining the roles of the four great officers of state: the majordomo (or maître d'hôtel), great chamberlain (or camerlingue), the chancellor, and the maestre racional (also maître des comptes or maître rational). The lesser officers included the butler, marshal, and constable.David Abulafia (1994), A Mediterranean Emporium: The Catalan Kingdom of Majorca (Cambridge: Cambridge University Press, ), 16, The majordomo was in charge of maintaining court protocols and oversaw the king's table, much like the later grand maître d'hôtel in Valois Duchy of Burgundy.

A story relates that in 1876, Favre was chef at the Hôtel Zaehringen in Fribourg, and prepared a light meal for the Bishop of Orléans, Félix Dupanloup, and the Empress Eugénie, who was travelling incognito. It included a vol-au-vent with béchamel sauce and an unusual dish of duck stuffed with foie gras. After the meal, the bishop told the maître d'hôtel that he could not have eaten better on Olympus, and no doubt the cook was capable and religious. The maître d'hôtel said he was certainly capable, and he worked religiously.

Regnaud had married in 1795 Laure Guesnon de Bonneuil, the daughter of a former Maître d'Hôtel of the Count of Artois. They had no children, but his natural son Auguste Regnaud de Saint-Jean d'Angély became Marshal of France.

The maître d'hôtel (; ), head waiter, host, waiter captain, or maître d' ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a maître d'hôtel generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of maître d’hôtel originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads.

Ratabon was born in Montpellier, the son of Jean de Ratabon, an equerry, and Catherine Pache from Servien, near Mende. He became Maître d'Hôtel Ordinaire of King Louis XIV, Trésorier Général de France at Montpellier, and Intendant des Gabelles of Languedoc.

The original name of the office was Sovereign Master of the Hotel of the King French: Souverain Maître d'hôtel du Roi', until 1380, then becoming Grand Master of the Hotel of the King (French: Grand Maître d'hôtel du Roi), until 1463, before finally becoming Grand Master of France. The symbol of the Grand Master was a blue baton charged with golden fleur-de-lis, similar to the royal coat of arms of France, capped with a golden representation of the French royal crown. The Grand Master was entitled to bear this symbol of his office in his coat of arms, two being crossed in saltire behind the shield.

Oscar Tschirky Oscar Tschirky (1866 – November 6, 1950) was a Swiss-American restaurateur who was maître d'hôtel of Delmonico's Restaurant and subsequently the Waldorf-Astoria Hotel in Manhattan, New York, United States. He was widely known as "Oscar of the Waldorf" and published a large cookbook.

Chaumont's former maître d'hôtel, Sieur de Billy, was named governor of the island. However, the French were expelled from Siam after the 1688 Siamese revolution. On 10 April 1689, Desfarges led an expedition to re- capture Thalang to restore French control in Siam.A History of South-east Asia p.

Antonin Carême, Le Maître d'hôtel français, Paris, 1822, (sur Gallica).Le Gastronome, Paris, 1830, , sur Gallica. Plombières ice cream is mentioned in Splendeurs et misères des courtisanes, published in 1844 by Honoré de Balzac.Honoré de Balzac, Splendeurs et misères des courtisanes, dans la partie , Œuvres complètes de M. de Balzac, t.

The duke of Burgundy also appointed Pierre de Fontenay, Louis's maître d'hôtel, while the duke of Orléans chose his chamberlains, alternating between the lords of Blaru and Offemont. The influence of the dukes is apparent even in Louis's buying habits: he frequented the merchants who were the suppliers of Burgundy and Orléans.

Charbonneau had received orders from King Narai to allow ships of all nations to trade freely in Phuket.New Terrains in Southeast Asian History By Abu Talib, p.294 In 1686, Charbonneau was replaced in this position by Sieur de Billy, the former maître d'hôtel of the French ambassador to Siam, Chevalier de Chaumont.Smithies 2002, p.

Not long after, Louis Hesselin obtained the office of maître de la chambre aux deniers [Master of the Chamber of Funds]. In 1634 and 1638 he is recorded as conseiller du roi en ses conseils and maître d'hôtel ordinaire du roi, as well as maître de la chambre aux deniers.Crèvecœur 1885, pp. 2–3.

Martin Melcher produced many of Day's movies. They were both Christian Scientists, resulting in her not seeing a doctor for some time for symptoms which suggested cancer. Day's fourth marriage was to Barry Comden (1935–2009) from April 14, 1976, until April 2, 1982. He was the maître d'hôtel at one of Day's favorite restaurants.

Beurre Maître d'Hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. Additional ingredients may include shallot and Worcestershire sauce. Vinegar is sometimes used, although its inclusion is rare.

In his second volume Latini gives early recipes for sorbetti.David 1999. Latini had gone to Rome at the age of sixteen, and worked his way up in the familia or household of Cardinal Barberini. By turns assistant cook, waiter and wardrobe attendant, he learned the theatrical carving skills expected of a maître d'hôtel and swordsmanship as well.

Elaine approaches a table and offers to split the $50 50–50 with the party. As she softly speaks the offer, they fail to comprehend her. She awkwardly walks away, then laughs off her attempt. Elaine tries bribing the maître d'hôtel to give them a table immediately, but he fails to pick up on her hints.

Molière's play, Les Précieuses ridicules, received its first performance here in 1659. Madame de Sévigné relates in her memoirs that when King Louis XIV of France visited there in 1671, François Vatel, the maître d'hôtel to the Grand Condé, committed suicide when he feared the fish would be served late. The collection includes important works of the cabinetmaker André-Charles Boulle.

There are many historic recipes for Chicken Divan found in cookbooks dating to the late 1950s and early 1960s, but their authenticity is uncertain since the original recipe was kept a secret. An approximation based on hints from the maître d'hôtel of the Divan parisien is made with poached chicken breasts, broccoli and a cheesy béchamel, or Mornay sauce, enriched with egg yolks.

Allen finally attained the most prestigious rank of butlers serving in the White House, Maître d'hôtel, in 1981, during the presidency of Ronald Reagan. Reagan invited Allen and his wife Helene to a state dinner in honor of Helmut Kohl at the White House. Allen was the first White House butler ever to be invited as a guest to a state dinner.

Carême had over one hundred sauces in his repertoire. In his writings, soufflés appear for the first time. Although many of his preparations today seem extravagant, he simplified and codified an even more complex cuisine that existed beforehand. Central to his codification of the cuisine were Le Maître d'hôtel français (1822), Le Cuisinier parisien (1828) and L'Art de la cuisine française au dix-neuvième siècle (1833–5).

This center loin is described by Ranhofer as having been given the name Chateaubriand. In this 1893 method, a twenty-ounce (pound and a quarter) tenderloin center is flattened to and broiled over a slow but steady fire for 16 minutes for exceptionally rare, 18 minutes for properly done, and 20 minutes for well done. The finished steak is served with maître d'hôtel butter or gravy.

They kicked in the doors and slit the throats of any non-Muslims they could find. Among those murdered were an Italian cook, Antonio Amato (35), and a Swedish maître d'hôtel, Magnus Johansson (50), both of whom had taken jobs in Saudi Arabia for the higher pay. Both were beheaded. The terrorists killed one American—Frank Floyd, an assistant marketing director for Resources Sciences Arabia Ltd.

In 2008, White opened the MPW Steak & Alehouse with James Robertson in the Square Mile in London. As co-owners, since 2010 they have also operated the Kings Road Steakhouse & Grill in Chelsea. James Robertson had worked for White as a maître d'hôtel, between 1999 and 2003. Since May 2016 the two restaurants have become the London Steakhouse Co,London Steakhouse Co. website, londonsteakhousecompany.

Raymond Balthazar Phélypeaux was a member of the Phélypeaux family. His grandfather, Raymond Phélypeaux, was secretary of state for foreign affairs. His father, Antoine Phélypeaux (died 1665), seigneur du Verger, secretary of state, was a counselor in the Parlement, intendant of justice in Bourbonnais and councillor of state. His mother, Marie de Villebois (-1701), was the daughter of Jacques de Villebois, the king's Maître d'hôtel.

It is during this same year of 1768 that the composer purchased the post of maître d'hôtel in the service of the great courtier Louis Philippe I, Duke of Orléans. A place in the entourage of this patron proved favorable to Monsigny's inspiration. Michel-Jean Sedaine submitted his libretto, Le déserteur, for which he composed his most successful score. Yet Le faucon, created in 1771 was a failure.

The Waldorf Astoria New York Hotel Philippe was born in London in 1910, the son of a chef, and was trained at the Hôtel de Crillon in Paris. By age 20, he had settled in the United States and was an assistant to the Waldorf's Oscar Tschirky. Upon Oscar's retirement in 1943, Philippe stepped into this position as Maître d'hôtel. He went on to become "one of New York's cuisine kingpins".

In 1977 its offerings were reprimanded by the Central Transport Consultative Committee. In February 1978 they introduced the Gold Star Menu for businessmen on InterCity services, which featured poached haddock and grilled salmon maître d'hôtel. It offered a fixed four-course meal for around £5, and replaced the former table d'hôte service. The Great British Breakfast in the morning sold for £2.70 in 1978, and by 1984 it cost £7.30.

The album is named after an incident at The Pump Room restaurant in Chicago, Illinois. Collins, entering the restaurant with former Led Zeppelin lead vocalist Robert Plant, was denied admittance because he did not meet the restaurant's dress code of "jacket required" for dinner while Plant was allowed in. Collins was wearing a jacket and argued about it. The maître d'hôtel argued that the jacket was not "proper".

Beurre Maître d'Hôtel is usually served cold as sliced disks atop various foods, and sometimes as a side condiment. It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads. Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes. When used as a topping, it is typically added just before the dish is served.

Schneider was born to Jack and Fran Schneider in New York City on November 13, 1942. His parents were employed at the Fontainebleau Hotel in Miami Beach, Florida, where father Jack worked as a chef and maître d'hôtel and mother Fran worked as a waitress; Schneider would spend most of his childhood in Miami. Schneider married his first wife Carol, whom he later divorced. His second wife, Kathy Best, is also a journalist.

While working there, Cecil meets and marries Gloria, and the couple has two sons: Louis and Charlie. In 1957, Cecil is hired by the White House during Dwight D. Eisenhower's administration. White House maître d'hôtel Freddie Fallows introduces Cecil to head butler Carter Wilson and co-worker James Holloway. Cecil witnesses Eisenhower's reluctance to use troops to enforce school desegregation, then his resolve to uphold the law by racially integrating Little Rock Central High School in Arkansas.

In the beginning the restaurant was solely focused on trout, but after the take over by Martin Snellen, the card was widened. In 1976, the restaurant was renovated into a more French style. In 1977, head chef Theo Kurvers left and owner Martin Snellen decided to appoint Maître d'hôtel (and replacement chef) Karel Swart as the new head chef. In 1982, Snellen sold the restaurant but the new owners could not save the restaurant and it closed in 1985.

Jerry, George, and Elaine decide to eat dinner without a reservation at a Chinese restaurant before seeing a one-night showing of Plan 9 from Outer Space. The maître d'hôtel (James Hong) repeatedly tells the party they will receive a table in "5, 10 minutes". Besides having only a short time until the movie begins, they have other worries. Jerry previously lied to his uncle, saying he could not join him for dinner; he prefers to see the movie, yet feels guilty.

The board of directors instructed Carte to replace the management team, headed by W. Hardwicke as manager and M. Charpentier as chef de cuisine.Barr, p. 40 As manager he engaged César Ritz, later the founder of the Ritz Hotel; Ritz brought in the chef Auguste Escoffier and the maître d'hôtel Louis EchenardBarr, pp. 41–43 and put together what he described as "a little army of hotel men for the conquest of London"; Escoffier recruited French cooks and reorganised the kitchens.

In 2011, The Good Food Guide listed Restaurant Gordon Ramsay as the second best in the UK, only bettered by The Fat Duck in Bray, Berkshire. After establishing his first restaurant, Ramsay's empire expanded rapidly. He next opened Pétrus, then Amaryllis in Glasgow (which he was later forced to close), and later Gordon Ramsay at Claridge's. He hired his friend and maître d'hôtel Jean-Philippe Susilovic, who works at Pétrus and also appears on Ramsay's US TV show Hell's Kitchen.

This jogs Pennyfather's memory; he remembers he saw himself sitting on a chair in his own hotel room, just before he was knocked unconscious. The criminal gang was counting on his absence, and reacted violently on his appearance. Davy and Miss Marple confront Bess Sedgwick as the orchestrator of these daring robberies, along with the maître d'hôtel Henry, and Ladislaus Malinowski when fast cars were needed. The hotel staff co-operated, and the owners handled the money side of the thefts.

After moving to a new location in 1996, and the divorce of maître d'hôtel Willy Mertens and head chef Emmanuel Mertens, resulting in the departure of Willy Mertens, restaurant guide Lekker gave the restaurant a strong negative review in 1998. The restaurant was sold in 1999. Mertens was later awarded a Michelin star again with Restaurant Mertens in Hamburg, Germany. Emmanuel Mertens laat van zich horen One of the young chefs working and training in L'Auberge was Jonnie Boer, present owner and head chef of De Librije.

In volume 2, one recipe for crème Chantilly is unsweetened (II:422), another is sweetened (II:450). Many authors use only one of the two names (for the sweetened or unsweetened version), so it is not clear if they distinguish the two.Larousse du XIXe (1878) et le Littré (1872) mention only whipped (fouettée); le Larousse Gastronomique (1938) mentions only Chantilly The invention of crème Chantilly is often credited incorrectly, and without evidence, to François Vatel, maître d'hôtel at the Château de Chantilly in the mid-17th century.

He was the son of the maître d'hôtel of the Marquis de Bercy, and was born in Paris. The family of Tallien was originally from Italy, and moved to the Northern France, near Paris (Italien was the French for "Italian"). The marquis, noticing his ability, had him educated, and got him a place as a lawyer's clerk. Supportive of the Revolution, he gave up his desk to enter a printer's office, and by 1791 was overseer of the printing department of the Comte de Provence.

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 14, 1896. The Waldorf-Astoria's maître d'hôtel, Oscar Tschirky, developed or inspired many of the hotel's signature dishes and is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by "Oscar of the Waldorf". The original recipe was just apples, celery, and mayonnaise.

Reporters wanted a press conference, and campaign aide Fred Dutton decided that Kennedy would forgo the second gathering and instead go through the hotel's kitchen and pantry area behind the ballroom to the press area. Kennedy finished speaking and started to exit when William Barry stopped him and said, "No, it's been changed. We're going this way." Barry and Dutton began clearing a way for Kennedy to go left through swinging doors to the kitchen corridor, but Kennedy was hemmed in by the crowd and followed maître d'hôtel Karl Uecker through a back exit.

Irwin in turn gave it to another Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904. Boldt, as proprietor of the Waldorf- Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu in 1894. Sociologists attempting to determine the true origin of Thousand Island dressing found several conflicting origin stories exist, and they vary between the various islands and villages of the Thousand Islands region. None appear to have any strong written evidence to support their specific claims.

Ad for the product from 1951. From 1946 to 2020, Uncle Ben's products carried the image of an elderly African-American man dressed in a bow tie, which is said to have been based on a Chicago maître d'hôtel named Frank Brown. According to Mars, Uncle Ben was an African-American rice grower known for the quality of his rice. Gordon L. Harwell, an entrepreneur who had supplied rice to the armed forces in World War II, chose the name Uncle Ben's as a means to expand his marketing efforts to the general public.

From 1951 to 1953, he served in the United States Army and was stationed in Germany. He worked at the Copacabana nightclub, starting in 1961, as maître d'hôtel and supervisor, and met many famous people. He was working as a bouncer when he was hired to drive and protect pianist Don Shirley on a tour through the Jim Crow South from 1962 to 1963. This tour is the basis of the 2018 film Green Book, co-written by Lip's son Nick Vallelonga, in which Lip is portrayed by Viggo Mortensen.

He inherited a large fortune from his uncle Thomas I de Gadagne as well as solid commercial and financial positions. He increased this fortune, allowing him to lend to major French nobleman and even Francis I of France himself, who made him a counselor and 'maître d'hôtel ordinaire' in his household.. In 1537 he founded the Saint-Laurent-des-vignes hospital, with its pavillon Saint-Thomas for plague sufferers. He commissioned The Incredulity of Saint Thomas for his uncle's burial chapel. Thomas II let out the hôtel de Gadagne to the Pierrevive family from 1538.

When Claridge's needed a new chef in 1904, Carte secured the services of François Bonnaure, formerly chef at the Élysée Palace in Paris. The press speculated on how much Carte must have paid to persuade Bonnaure to join him, and compared the younger Carte's audacity with his father's coup in securing Paris's most famous maître d'hôtel, M. Joseph, a few years earlier. Daily Mirror, 10 June 1904, p. 16. The expansion of the hotel in 1903–04 included new east and west wings, and moving the main entrance to Savoy Court off the Strand.

François IV de Beauharnais (1630 in Orléans - 1681 in Orléans), squire, sieur de la Grillère (at Vouzon, Loir-et-Cher) and sieur de la Boische, was a French nobleman. His father was Jean de Beauharnais (1606–1661), maître d'Hôtel ordinaire du roi (one of the seven children of Anne Brachet and her husband François II de Beauharnais). His mother was Marie Mallet, and he had 2 siblings. In 1663 he married Marguerite Françoise Pivart de Chastullé - among their 14 children was the politician Claude de Beauharnais (1680–1738).

The priory was founded in the 11th century by Adela of Champagne. Gagny was the fiefdom of Étienne de Gagny, husband of Béatrice de Montfermeil in the 13th century. The priory lasted until 1771, the date de its suppression by the religious authority. Gagny had several castles, of which the most important, demolished in 1765, belonged to Dominique de Ferrari, Maître d'hôtel ordinaire of the king in 1660. In this park can be found the Saint-Fiacre spring, which supplied water to the park of Raincy at the end of 18th century.

Instead of waiting for her controlling businessman husband, she hitchhikes her way home, only to impulsively detour to Venice. She finds accommodations with a restaurant maître d'hôtel, Fernando Girasole (Ganz), and soon finds herself enjoying her new life. Meanwhile, her husband has sent a bumbling plumber who has come for the interview to his company, Costantino (Battiston), as a private detective to find her. After meeting and falling in love with Grazia, Rosalba's neighbor across the hall, Costantino calls Rosalba's husband and quits his detective job, claiming that he is unable to find her.

Fred Sirieix (born ) is a French maître d'hôtel best known for appearing on Channel 4's First Dates, and BBC Two's Million Pound Menu. Sirieix grew up in Limoges, France and trained to work in front of house in a Michelin-starred restaurant in France before working at La Tante Claire in London. Until 2019 he was the general manager of Michelin-starred restaurant Galvin at Windows at the London Hilton. Sirieix is the founder of National Waiters Day, the training tool the Art of Service, and the Galvin Cup and Galvin's Chance charities.

Wareing later criticised Pétrus when it reopened at 1 Kinnerton Street, and said that while any restaurant could be named after a bottle of wine, the real Pétrus remained his restaurant despite the name change. The new location was nearby the former premises, but the menu was described as being distinctly "Gordon" rather than "Marcus". Jean-Philippe Susilovic, who was the Maître d'hôtel for five years at Pétrus in the Berkeley, moved over with the restaurant to the new location. Pétrus has a twenty-year lease at Kinnerton Street.

In 2003, Sistermans admitted that he and Joop Braakhekke did not understand the real nouvelle cuisine. The present head chef is Michel van Dijk. KnoopjeLos – De Kersentuin Former head chefs are: Jon Sistermans (1980-1994), Rudolf Bos (1994-1997), Dertig jaar KersentuinDe Kersentuin viert jubileum Guus Vredenburg (1997-2000), Michel van der Kroft (2000-2006) and Marcel de Leeuw (2006-2011) Joop Braakhekke (1980-1993) came to fame in De Kersentuin, but was not the head chef. He acted as restaurant-manager and Maître d'hôtel, until fired in 1993.

Brigid, Allen. "Ritz, César Jean (1850–1918)" , Oxford Dictionary of National Biography, Oxford University Press, September 2004; online edition, May 2006, accessed 18 September 2009 Carte's choice as successor to Ritz was George Reeves-Smith, manager and part-owner of the Berkeley Hotel. To secure his services, Carte bought the Berkeley in 1900 and promoted Reeves-Smith to be managing director of the whole Savoy Group.Jaine, Tom. "Smith, Sir George Reeves- (1863–1941)" , Oxford Dictionary of National Biography, Oxford University Press, 2004, accessed 18 September 2009 Carte had used the same method, a year earlier, to secure a new maître d'hôtel.

Giovanni "John" and his brother Ernesto "Ernest" Quaglino were immigrants from Piedmont, Italy, probably from Riva presso Chieri.Ministero delle Finanze, Elenco dei Contribuenti Possessori di Redditi delle Categorie B e C, Provincia di Torino, 1930, p. 140 John was the maître d'hôtel at the Martinez Hotel in Cannes, and later worked at The Savoy in London with Giovanni "John" Sovrani. Sovrani left The Savoy to start Sovrani's Restaurant in Jermyn Street in 1927, taking Quaglino with him, however, according to rumour, Sovrani took too much interest in Quaglino's wife, causing him to resign as head waiter in 1929.

Libris 8207717 In March 1812, Ulrica Eleonora Rålamb was again suspected for a political plot. The spy of Crown Prince Charles John, Mazér, reported that a plot was prepared to assassinate the crown prince and his son Oscar on the night of 13–14 March. Mazér was given this information from the pub owner Jan Lindbom, who was questioned. Lindbom referred to courtier baron Klinckowström, who in turn claimed that plots were prepared by the opposition in the house of countess Rålamb, implicating several people at court, such as count De la Gardie and the Maître d'hôtel of the royal court Holmgren.

The tombstone of Tanneguy IV du Chastel (nephew) His nephew, Tanneguy IV du Chastel, began as governor of Roussillon, before fleeing to Brittany, where he became grand maître d'hôtel of Francis II, Duke of Brittany. He next was in the service of king Louis XI of France, and was killed in 1477 at the siege of Bouchain in Picardy, in the course of a war against the Duchy of Burgundy, after the death of Charles the Bold. Louis XI had him buried at the Basilique Notre-Dame de Cléry-Saint-André (Loiret), where Louis XI himself was buried in 1483.

In an Italian neighborhood of Greenwich Village, cousins Charlie (Rourke), a maître d'hôtel with aspirations of someday owning his own restaurant, and Paulie (Roberts), a schemer who works as a waiter, have expensive tastes but not much money. Paulie gets caught skimming checks, and he and Charlie are both fired. Now out of work and in debt, Charlie must find another way to pay his alimony, support his pregnant girlfriend Diane (Hannah), and try to buy a restaurant. Paulie comes to Charlie with a "can't-miss" robbery, involving a large amount of cash in the safe of a local business.

"Châtaignes à la crème", recipe in Jourdan Lecointe, Le cuisinier des cuisiniers, Paris, 1844, p. 438 The Mont Blanc has three distinctive characteristics: it is sweet, it is made of chestnut purée in the form of vermicelli served as a mount or a ring, and it is heaped with whipped cream. A sweet dessert of puréed chestnuts passed through a sieve to make vermicelli shapes--but without the characteristic whipped cream of the Mont Blanc--is called in various French cookbooks starting in 1842 (compote de) marrons en vermicelle.A. Chevrier, Nouveau manuel complet du maître-d'hôtel, 1842, p. 17M.

On the other side is a partly 14th century residence side-by-side with a courtyard and a square plan staircase serving the 17th century apartments. The apartments have kept their woodwork and a painted ceiling from the 17th century. The Salle des États (States' Hall) has a Renaissance sculptured fireplace and leads into a small oratory entirely covered with 15th century frescoes, included a Pietà, a Saint Christopher, and a Last Supper in which Saint Martial (first bishop of Limoges) is the maître d'hôtel. At the time of the Hundred Years' War, the fortress at Beynac was in French hands.

It was designed specifically to cater to the needs of socially prominent "wealthy upper crust" of New York and distinguished foreign visitors to the city. It was the first hotel to offer electricity and private bathrooms throughout. The Waldorf gained world renown for its fundraising dinners and balls, as did its celebrity maître d'hôtel, Oscar Tschirky, known as "Oscar of the Waldorf". Tschirky authored The Cookbook by Oscar of The Waldorf (1896), a 900-page book featuring all of the recipes of the day, including his own, such as Waldorf salad, Eggs Benedict and Thousand Island dressing, which remain popular worldwide today.

Beniamino Schiavon (died 1968 in his 60s), generally known as Mr. Nino (of the Drake) was the maître d'hôtel of the Drake Hotel in New York City from 1942 until 1967. He was said to have created Steak Diane. To celebrate his 25th anniversary of service at the Drake, two hundred regulars gave him a cocktail party; Perle Mesta called him "America's No. 1 Host" and J. Edgar Hoover sent a letter. Schiavon was born in Padova, Italy, and worked as a busboy, waiter, and eventually captain at the Café Savoia (Padova), the Bauer-Grünwald Hotel (Venice), the Plaza Hotel (New York), and others.

Costa Cruises confirmed that the course taken in 2012 was "not a defined [computer programmed] route for passing Giglio." In an interview with the Italian TV channel Canale 5 on 10 July 2012, Schettino said this was a contributing factor to the accident. In addition, at the captain's invitation, the maître d'hôtel of the ship, who is from the island, was on the ship's bridge to view the island during the sail-past. A further person on the bridge was a Moldovan dancer, Domnica Cemortan, who testified that she was in a romantic relationship with Schettino and had just boarded the ship as a non- paying passenger.

Born at Blois and baptised there on 24 February 1587, he was made master of the children within the musical household of the Chambre du roi in 1613. He rose to be the queen's music master in 1617 and secretary to the Chambre du roi in 1620, and finally surintendant of the musical household of the Chambre du roi in 1623 – in the last of these roles he succeeded Guédron (surintendant under Henry IV and Louis XIII), whose daughter he married in 1613. In 1632 he was conseiller and maître d'hôtel ordinaire du roi. He then held all these posts simultaneously until his death.

From his earliest youth Thomas de Treil de Pardailhan embarked on a military career, being made a gendarme de la garde du roi aged 10, then a musketeer, and finally becoming an ensign in the Swiss Guards of Monsieur frère du roi, with the rank of lieutenant-colonel. After 20 years' service, he was made a knight of the Order of St Louis. After his 1782 marriage to Charlotte Gautier de Vinfrais, he became seigneur of Pardailhan (Hérault) and took the title baron de Pardailhan. In 1785, he served Louis XVI at Versailles in the essentially honorific role of Conseiller Maître d'hôtel du roi.

The restaurant's maître d'hôtel Fred Sirieix offers pieces to camera on the nature of love, romance and dating. When not filming for First Dates he was for 14 years the general manager at restaurant Galvin at Windows though left in December 2019. The waiting staff and barman do not work in the restaurant full-time, but are recruited for when the series is being filmed. CiCi Coleman is an actor who trained at New York Film Academy, Laura Tott was briefly a member of the Royal Navy, and barman Merlin Griffiths is a pub landlord who has previously worked as a global brand ambassador for Bombay Sapphire gin.

Another element featured on The Restaurant menus, were the years of the creation of each dish. The cheese course was served by a Maître d'hôtel on a trolley. White's rules dictated that after lunch, the cheese was reviewed to ensure that a sufficient serving was left to present for the dinner seatings. One incident recounted in White's autobiography, was that upon being unsatisfied with the remaining portions of cheese as the Maître'd was attempting to take the trolley into the dining room for the evening service, the chef threw each cheese in turn against the wall of the kitchen while berating him for not replacing them.

With a telephone in every room and first-class room service, the hotel was designed specifically to cater to the needs of socially prominent "wealthy upper crust" of New York and distinguished foreign visitors to the city. The hotel became, according to author Sean Dennis Cashman, "a successful symbol of the opulence and achievement of the Astor family". It was the first hotel to offer complete electricity and private bathrooms. Founding proprietor Boldt, whose motto was "the guest is always right", became wealthy and prominent internationally, if not so much a popular celebrity as his famous employee, Oscar Tschirky, known as "Oscar of the Waldorf", maître d'hôtel from the hotel's inauguration in 1893 until his retirement in 1943.

In 1942, he became the maître d'hôtel at the Hotel St. Moritz and then joined the Drake. Steak Diane is often attributed to Schiavon,Pierre Franey, "60-Minute Gourmet; Steak Diane", New York Times, January 31, 1979 who was said to have created the dish with Luigi Quaglino at the Plage Restaurant in Ostend, Belgium, and named it after a "beauty of the nineteen-twenties""Beniamino Schiavon is Dead; Known as Mr. Nino of the Drake", New York Times, November 19, 1968, p. 47 or perhaps "a reigning lady of the European demimonde in the nineteen twenties".Grace Glueck, "Hotel gives fête for its Maître D'", New York Times, October 26, 1967, p.

Chevalier de Chaumont tried without success to convert Narai to Catholicism and to conclude significant commercial treaties. A provisional agreement was signed to facilitate trade between France and the Royal Warehouse Department. France also received a tin monopoly in Phuket, with Chaumont's former maître d'hôtel Sieur de Billy named governor of the island, and received the territory of Songkla in the south. When Chaumont returned to France, Count Claude de Forbin, who had accompanied Chaumont with the rank of major aboard the Oiseau, was induced to remain in the service of the Siamese king, and accepted, though with much reluctance, the posts of grand admiral, general of all the king's armies and governor of Bangkok.

The Savoy Hotel, London In 1884, the couple moved to Monte Carlo, where Escoffier was employed by César Ritz, manager of the new Grand Hotel, to take control of the kitchens. At that time, the French Riviera was a winter resort: during the summers, Escoffier ran the kitchens of the Grand Hôtel National in Lucerne, also managed by Ritz.Allen, Brigid. "Ritz, César Jean (1850–1918)", Oxford Dictionary of National Biography, Oxford University Press, September 2004; online edition, May 2006, accessed 18 September 2009 In 1890, Ritz and Escoffier accepted an invitation from Richard D'Oyly Carte to transfer to his new Savoy Hotel in London, together with the third member of their team, the maître d'hôtel, Louis Echenard.

Louis de Ronsard was maître d'hôtel du roi to Francis I, whose captivity after Pavia had just been softened by treaty, and he had to quit his home shortly after Pierre's birth. The future poet was educated at home in his earliest years and sent to the Collège de Navarre in Paris at the age of nine. When Madeleine of France was married to James V of Scotland, Ronsard was attached as a page in the Scottish court, where he was encouraged in the idea of making French vernacular translations of classical authors.This was under the tutelage of a certain "le seigneur Paul" who read passages to Ronsard daily from Homer and Virgil.

Although it was not disclosed at that time, at some point ownership of Louis Sherry Inc. was significantly vested in "Boomer-duPont interests", a reference to Lucius M. Boomer, then chairman of the Waldorf–Astoria, and T. Coleman du Pont. Oscar Tschirky Oscar Tschirky (1866–1950), known as "Oscar of the Waldorf", was a Swiss chef, maître d'hôtel from the hotel's inauguration in 1893 until his retirement in 1943. Tschirky had arrived in the United States from Switzerland ten years prior to applying for the position at the new Waldorf and over the years grew to possess an encyclopedic-like knowledge of cuisine and the special trimmings and preferences that the regular diners desired.

He then purchased the sinecure of maître d'hôtel to the thirteen-year-old duchess of Burgundy, the future mother of Louis XV. Alas, in 1712, the Dauphine died of measles, and Titon du Tillet was unemployed for the second time. He was, however, soon named a provincial commissioner of war. Titon du Tillet had the privilege of receiving the celebrities of his time, and from 1708 he was at work on an imposing project: to create a garden surrounding a monument, "the French Parnassus" (Le Parnasse françois), celebrating the glory of French poets and musicians under the reign of Louis XIV. He worked with the sculptor Louis Garnier, a pupil of François Girardon, to produce a model of the monument.

He ran the kitchen and 60-seat dining room at the Wickham Arms, until his sexual relationship with the owner's wife made the situation difficult. Ramsay then moved to London, where he worked in a series of restaurants until being inspired to work for the temperamental Marco Pierre White at Harveys. After working at Harveys for two years and ten months, Ramsay, tired of "the rages and the bullying and violence", decided that the way to further advance his career was to study French cuisine. White discouraged Ramsay from taking a job in Paris, instead encouraging him to work for Albert Roux at Le Gavroche in Mayfair, where he met Jean-Claude Breton, later his maître d'hôtel at Restaurant Gordon Ramsay.

Oscar Tschirky, the maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast. Notes: This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of J. J. Schnebel. Eggs Benedict with smoked salmon, also known as Eggs Royale A later claim to the creation of eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne which included a recipe he said he had received through his uncle, a friend of the commodore.

Thomas de Treil de Pardailhan Thomas-François de Treil de Pardailhan (1754, Paris - 2 August 1822, Pardailhan) was the eldest of an ennobled Languedocien family, originating in the Saint-Pons-de-Thomières region. At first an officer in the Maison Militaire du Roi, baron Thomas de Treil de Pardailhan was Maître d'hôtel du Roi at the Court of Versailles at the end of the Ancien Régime. His writings, however, show him as an opponent of the privileges of aristocracy and in favor of the new ideas. The French Revolution marks a rupture with his milieu: in support of deep social reform, he was elected député for Paris in 1791 to the Legislative Assembly, but always remained attached to the idea of a constitutional monarchy and was imprisoned as a suspect during the Reign of Terror.

Adam Jones (Bradley Cooper) was the chef at a high-class Parisian restaurant owned by his mentor Jean-Luc, until his drug use and temperamental behavior destroyed his career and the restaurant. In the aftermath, Adam went into self-imposed exile in New Orleans by shucking a million oysters to sober up, planning to head to London to restart his career and attempt to earn a third Michelin star. In London, Adam searches for old colleagues, beginning with his mentor's former maître d'hôtel, Tony Balerdi (Daniel Brühl), now a hotel manager of The Langham Hotel in London, under the ownership of the Balerdi family. Adam checks into one of The Langham's rooms then visits an old friend, Conti (Henry Goodman) and notes the talent of his sous-chef Helene (Sienna Miller), but she dislikes his arrogance and dismisses him immediately.

Other plays followed: Oreste et Pylade (1697), Méleagre (1699), Amasis (1701), and Ino et Mélicerte (1715). Lagrange hardly realized the high hopes raised by his precocity, although his only serious rival on the tragic stage was Campistron, but he obtained high favour at court, becoming maître d'hôtel to the duchess of Orléans. This prosperity ended with the publication in 1720 of his Philippiques, odes accusing the regent, Philip, duke of Orléans, of the most odious crimes, such as committing incest with his eldest daughter, Marie Louise Élisabeth d'Orléans, Duchess of Berry, a debauched young widow rumored to have hidden several pregnancies by her father and who died at age 23, her health prematurely destroyed by her secret maternities. Lagrange might have escaped the consequences of this libel but for the bitter enmity of a former patron, the duc de La Force.

In another, second version of the story, Thousand Islands summer resident, George Boldt, who built Boldt Castle between 1900 and 1904 and who was proprietor of the Waldorf-Astoria Hotel, instructed the hotel's maître d'hôtel, Oscar Tschirky, to put the dressing on the menu in 1894 after he forgot dressing on salads and improvised with what ingredients were on hand at the time. A 1959 National Geographic article states, "Thousand Island Dressing was reportedly developed by Boldt's chef." Despite claims that he was involved in the introduction of the salad dressing at the Waldorf, chef Tschirky did not mention the salad dressing in his cookbook that was published during that time period. When University of Wisconsin sociologist Michael Bell and his graduate students attempted to determine the origin of Thousand Island dressing in 2010, they found that the story differed among villages and islands in the Thousand Islands region.

Ritz changed the menu to hot dishes, moved a table into the smaller drawing room, and heated 40 bricks in the oven to be wrapped in flannel cloths placed at the footstool of each guest. This quick thinking was noticed by Max Pfyffer, the designer of the Grand Hotel National in Lucerne, who noted his efficiency in a scrapbook. Regular moves then followed, usually twice a year just ahead of the migration of the international tourist set from the hotels of Nice or San Remo in winter to Swiss mountain resorts such as Rigi-Kulm and Lucerne in summer. He had a period working as the maître d'hôtel of the Grand Hôtel in Locarno on Lake Maggiore, a difficult period given the eccentricities of its alcoholic manager who lived on a diet of raw ham, bread, and wine and had a habit of disturbing the guests, ringing bells at 5am and chasing his wife through the corridors with an army pistol.

Ritz's formative five years in Paris, including the siege of 1870–71 during the Franco-Prussian War, gave him sufficient polish and confidence to transform himself from a waiter and general factotum into a maître d'hôtel, manager, and eventually hotelier. After a short stint working at the Hotel de la Fidélité, he worked as a waiter in a workman's bistro and took a position in a prix fixe restaurant owned by the Chevallier family, where he was later sacked for breaking too many dishes in his desire to work briskly. He worked his way up from assistant waiter to restaurant manager of a restaurant on the corner of Rue Royale and Rue Saint-Honore, before working at the high-class Restaurant Voisin between 1869 and 1872. Here he waited on the likes of Sarah Bernhardt, George Sand, Edmond de Goncourt, Théophile Gautier, and Alexandre Dumas, learned the essentials of his trade from the owner, Bellenger, and served up dishes such as elephant's trunk in sauce chasseur as supplies of fresh meat dwindled during the siege and zoo animals took their place.

Surrounded by five pavilions and a network of dry moats, the château du Raincy was at the heart of a private estate imbued with royal magnificence. The monumental stables could accommodate 200 horses. After Bordier added the adjacent territory of the seigneurie of Bondy to it, the park of 240 hectares was one of the most extensive in the vicinity of Paris. Bordier's expenses amounted to the exorbitant sum of 4,500,000 livres, swallowing up his fortune. After Bordier's death in 1660, his son and heir, Hilaire, was constrained to sell the property to Princess Palatine, Anna Maria Gonzaga in 1663. In November 1664 Molière's troupe was commanded to perform at Le Raincy by her son-in-law, the prince de Condé."Light on Molière in 1664 from Le Second Registre de la Thorillière" PMLA 53.4 (December 1938:1071f) After her death, in 1684, the estate passed to her daughter, Anne Henriette of Bavaria (1648–1723). Ten years later, Anne's husband, prince Henri Jules de Bourbon-Condé, ceded the property to Louis Sanguin, marquis du Livry, premier maître d'hôtel du Roi et capitaine des chasses; joining the domain to his of Livry, the house became known as the château de Livry.