Fort Greene store:
Thursday, April 5, 7:30 PM
Luke Barr presents Ritz & Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class
In conversation with Melissa Clark
Wine reception to follow
Luke Barr, author of the New York Times bestselling book Provence, 1970, presents Ritz & Escoffier, a new sensuous history at the intersection of culture, food, and industry. In a tale replete with scandal and opulence, Barr transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier Cesar Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class. Bestselling author Erik Larson calls Ritz & Escoffier “a charming tale of success, scandal, and redemption—complete with an unexpected villain. Warning: It will make you hungry, and a little nostalgic for bygone times.” Barr discusses his work with food writer, cookbook author, and New York Times columnist Melissa Clark, followed by a leisurely wine reception.