Antoine Beauvilliers, French chef and creator of the modern-day restaurant, 1754–1817, Division 26
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Boulanger may have been the first to use the term ‘restaurant’ to describe his eating establishment in 1765, but Antoine Beauvilliers opened the first ‘real’ restaurant in Paris in 1782. He named it La Grande Taverne de Londres (Rue de Richelieu) because he was influenced by the English, rather than by Boulanger. It was an immediate success because, as the famous gastronome Jean-Anthelme Brillat-Savarin said, “he was the first to have an elegant dining room, handsome well-trained waiters, a fine cellar and a superior kitchen.”
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In 1814 Beauvilliers wrote L’Art de Cuisinier, which deals with cooking and all other aspects of food service (including management) as a science, and it became the standard French cookery book of the time. He also collaborated with Carême on La Cuisine Ordinaire.
#perelachaise #innovators
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  • perelachaiseparisAntoine Beauvilliers, French chef and creator of the modern-day restaurant, 1754–1817, Division 26

    Boulanger may have been the first to use the term ‘restaurant’ to describe his eating establishment in 1765, but Antoine Beauvilliers opened the first ‘real’ restaurant in Paris in 1782. He named it La Grande Taverne de Londres (Rue de Richelieu) because he was influenced by the English, rather than by Boulanger. It was an immediate success because, as the famous gastronome Jean-Anthelme Brillat-Savarin said, “he was the first to have an elegant dining room, handsome well-trained waiters, a fine cellar and a superior kitchen.”

    In 1814 Beauvilliers wrote L’Art de Cuisinier, which deals with cooking and all other aspects of food service (including management) as a science, and it became the standard French cookery book of the time. He also collaborated with Carême on La Cuisine Ordinaire.
    #perelachaise #innovators

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