Word: gourmet
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Dates: during 1950-1959
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...American gourmet who does manage a Moscow trip, Berman recommends the Praga Restaurant. A Russian friend took him to dinner there once, and it was quite a meal...
...Gourmet. In Hardwick, Vt., where he was arrested and fined $18.50 for assault, Lorenzo Brochu, 42, admitted he entered a local diner, spotted Joseph Bellavance, plucked him out of his chair, flung him into the street while roaring: "I wouldn't eat in the same place with that...
...kitchen chaos of the old regime, for example, one cook took 15 minutes to prepare Eggs Meyerbeer. Under Escoffier's system of specialists, an entre-mettier baked the eggs in butter, a ròtisseur grilled the kidney, a saucier dished up the truffle sauce, and a gourmet was made ecstatic in only a few minutes. Traditionally, a luncheon for 40 might consist of 40 courses, and a dinner might last 18 hours, but Escoffier forged a new concept, replacing Gargantuan plenitude and baroque splendor with classic simplicity. His menus were like symphonies in their gradation of tastes...
...subtlety, French cooking is the best in the world, and Escoffier may well rank France's most celebrated gastronomic names. He lacked the lavish glamor of Caréme, but surpassed him in austere art. He lacked the wit of Brillat-Savarin, but Brillat-Savarin was more gourmet than cook. He lacked the temperament of the great 17th century chef, Vatel, but was more imaginative. Vatel committed suicide, impaling himself on his sword because the sole did not arrive in time for an important dinner. When asked what he would have done in Vatel's place, Escoffier...
Died. Fernand Point, 58, 300-lb., 65-inch-girthed prince of French restaurateurs, owner of the Restaurant des Pyramides, famed gourmets' oasis on the road between Paris and the Riviera; after long illness; in Vienne, France. Gourmet Point mercilessly ejected between-course smokers, got the Legion of Honor from General De Lattre de Tassigny and the Distinguished Service Medal from Britain's King George VI for his services as "ambassador of French gastronomy...